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Slow Cooker Bacon Wrapped Pork Loin

This recipe features a boneless pork loin seasoned with a savory brown sugar and rosemary rub, then wrapped in bacon and slow-cooked to tender perfection. It's finished with a vibrant fig, Dijon, and orange zest glaze, offering a harmonious blend of sweet, savory, and tangy flavors, ideal for a comforting main course.
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Course lunch/dinner
Cuisine American
Servings 4 people
Calories 3386 kcal

Equipment

  • 1 Slow Cooker
  • 1 Large Skillet For searing the pork loin
  • 1 Small Mixing Bowl For rub and glaze
  • 1 Whisk For preparing the glaze
  • 1 Kitchen Tongs For handling the pork during searing and transfer

Ingredients
  

Main

  • 1/4 cup brown sugar packed
  • 3 cloves garlic minced
  • 1/2 teaspoon dried rosemary
  • Kosher salt and freshly ground black pepper to taste
  • 1 3-pound boneless pork loin, excess fat trimmed
  • 2 tablespoons vegetable oil
  • 6 slices bacon
  • 1 sprig rosemary
  • FOR THE GLAZE
  • 1/4 cup fig jam
  • 2 tablespoons Dijon mustard
  • 1 tablespoon whole grain mustard
  • Zest of 1 orange

Instructions
 

  • In a small bowl, combine brown sugar, minced garlic, dried rosemary, kosher salt, and freshly ground black pepper to create the rub.
  • Pat the boneless pork loin dry with paper towels, then rub the mixture evenly over the entire surface.
  • Carefully wrap the seasoned pork loin with bacon slices, securing them if necessary with kitchen twine.
  • Heat vegetable oil in a large skillet over medium-high heat. Sear the bacon-wrapped pork loin on all sides until deeply golden brown.
  • Transfer the seared pork loin to the slow cooker insert, placing the rosemary sprig alongside it.
  • Cover and cook on low for 3-4 hours, or until the internal temperature reaches 145-150°F (63-65°C).
  • While the pork cooks, prepare the glaze: whisk together fig jam, Dijon mustard, whole grain mustard, and orange zest in a small bowl.
  • During the last 30-60 minutes of cooking, brush the pork loin generously with the prepared glaze.
  • Once cooked, carefully remove the pork loin from the slow cooker and let it rest on a cutting board for 10-15 minutes before slicing.
  • Slice the pork loin and serve with any remaining glaze from the slow cooker.

Notes

Achieve a deeper flavor by letting the seasoned pork loin rest for at least 30 minutes, or even overnight, in the refrigerator before searing. Ensure the pork loin is thoroughly patted dry before applying the rub and searing; this promotes a superior crust. When searing the bacon-wrapped loin, aim for a deep golden-brown crust on all sides to lock in juices and render some fat, contributing immensely to the final flavor. The fig-Dijon glaze should be applied during the last 30-60 minutes of cooking in the slow cooker to prevent burning while still allowing it to caramelize and adhere beautifully.