Slow Cooker Bacon Herb Wrapped Pork Tenderloin Recipes

BACON-WRAPPED PORK TENDERLOIN

Steps:

• Preheat the oven to 375 degrees F.
• Lay the bacon onto a rimmed baking sheet lined with a baking rack. Bake until the bacon has rendered some of its fat but is still completely flexible and hasn't begun to brown, about 15 minutes. Remove from the oven and let cool 5 minutes. Raise the oven temperature to 450 degrees F.
• Generously sprinkle the tenderloin with salt and black pepper.
• In a small bowl, stir together the mustard, brown sugar, garlic powder and cayenne. Coat the tenderloin all over with the mixture.
• Starting at one end, wrap the bacon strips around the tenderloin, overlapping them slightly so they are shingled.
• Place the tenderloin on the baking rack and roast until 130 degrees F at the thickest point, about 17 minutes. Let rest 5 minutes, then transfer to a cutting board using a long offset spatula and tongs. Slice into 1-inch-thick rounds and serve.

BACON WRAPPED PORK TENDERLOIN RECIPE

Steps:

• Preheat oven to 375º F.
• Place pork tenderloin on a parchment lined rimmed baking sheet. Wrap bacon slices over the top of the pork tenderloin, tucking underneath to secure.
• Sprinkle on salt, pepper, and garlic salt and roast for 45 minutes.
• Remove from the oven and allow to rest for about 5 minutes before slicing to serve.

HERB, GARLIC AND BACON PORK LOIN

Steps:

• Preheat the oven to 300 degrees F (150 degrees C).
• Rub the pork loin with olive oil and place in a roasting pan. Drape slices of bacon over the top. Combine the chicken stock, rosemary, thyme, basil, sage and garlic. Pour over the roast. Place onions around the sides. Cover with a lid or aluminum foil.
• Bake for 1 hour and 30 minutes. Remove the lid or foil, and continue to bake for 30 minutes, or until the bacon is browned. Cook to at least 145 degrees F (63 degrees C).

BACON- AND HERB-CRUSTED BEEF TENDERLOIN

Steps:

• Heat oven to 425°F. Rub beef roast with salt and pepper. In medium bowl, mix parsley, oregano, rosemary, garlic and oil. Press mixture onto top and sides of beef.
• Place beef on rack in shallow roasting pan. Place bacon slices over top of beef, tucking ends under bottom. Insert meat thermometer so tip is in thickest part of beef.
• Bake uncovered 35 to 50 minutes or until thermometer reads 140°F for medium-rare or 155°F for medium doneness. Remove beef from oven, cover with foil and let stand about 15 minutes until temperature rises 5°.

BACON-HERB WRAPPED PORK TENDERLOIN

Steps:

• Preheat oven to 300 degrees F.
• Place garlic in a small ramekin, drizzle with 1 tablespoon olive oil, and wrap in foil. Bake until soft, about 45 minutes. When cool enough to handle, squeeze garlic flesh from head into a small bowl.
• Arrange tenderloins on work surface. Rub the top each tenderloin with 1/2 of the roasted garlic and season with salt and pepper. Mix together the herbs and scatter half of the mix over the garlic on each tenderloin. Wrap 6 strips of bacon around each tenderloin and tie bacon in place with kitchen twine.
• Heat oven to 375 degrees F.
• Heat oil in a medium, skillet over medium-high heat. Sear the tenderloins until golden brown on all sides. Transfer seared tenderloins to medium roasting pan; place in the oven and cook to medium doneness about 8 to 10 minutes. Transfer tenderloins to cutting board and let stand 10 minutes. Remove twine before carving.

BACON WRAPPED PORK TENDERLOIN RECIPE - (4.3/5)

Steps:

• Preheat oven to 300 degree Wrap the tenderloin pieces in bacon. Place in an 8 1/2″ x 11″ pan. Poke holes in meat with a fork. Combine rest of ingredients in a small bowl; stir well. Pour marinade over meat. Refrigerate, uncovered, 2 to 3 hours or overnight. Bake in a 300 degree oven for two to three hours. If the bacon burns, place foil over the top after approximately 1 1/2 hours of baking. Remove from oven, cut meat into small pieces and allow the meat to soak up the excess juices in the pan.

SLOW COOKER BACON-HERB WRAPPED PORK TENDERLOIN

Steps:

• Pat loin dry. Rub with salt, pepper, garlic & herbs; wrap with bacon. Secure with butcher's twine. Brown loin in oil that has been heated in skillet until seared on each side and bacon is slightly cooked and holds its shape.
• Place wine & water with sliced onion (if using) in crock pot. Place loin on top, cover and cook 6-8 hours on low until cooked through.
• Note: Apple juice can be substituted for the wine with comparable results.

BACON WRAPPED PORK TENDERLOIN

Steps:

• Preheat oven to 400 degrees F. Line a baking sheet with aluminum foil for easy clean-up. Pat pork dry with paper towels.
• In a small bowl, mix the mustard, brown sugar, salt, pepper, thyme, garlic, and cayenne pepper. Measure 6 tablespoons of sauce into another bowl, then set the remaining sauce aside to serve with the pork later.
• Use a pastry brush to brush the 6 tablespoons of sauce all over the pork tenderloins. Wrap each pork tenderloin with 8 pieces of bacon, slightly overlapping each piece and tucking the ends of the bacon under the tenderloin or securing with toothpicks if needed.
• Bake for 25-30 minutes, until the pork reaches 140 degrees F when tested with an instant read digital meat thermometer.
• Turn the oven to broil, and broil 2-3 minutes, just until the bacon on the top of the wrapped tenderloins is crisp.
• Remove from the oven and tent with foil. Let the meat rest for 5-10 minutes, during which time the temperature will continue to rise another 5 degrees to 145 degrees F when tested with an instant read digital meat thermometer.
• Slice and serve with the reserved mustard sauce on the side.

SLOW COOKER BACON WRAPPED PORK LOIN

Steps:

• Combine brown sugar, garlic powder, rosemary, red pepper flakes, salt and pepper.
• Season pork loin with brown sugar mixture on all sides.
• Wrap bacon around pork loin and place in slow cooker.
• Mix together fig jam and dijon mustard. Pour over pork loin.
• Cover and cook on LOW 4 to 5 hours.
• Remove pork from slow cooker and place under oven broiler for 2 to 3 minutes to crisp up bacon.

BACON-HERB WRAPPED PORK TENDERLOIN WITH LEMON GLAZED SWEET POTATOES

Steps:

• Preheat oven to 300 degrees F. Place garlic in a small ramekin, drizzle with 1-tablespoon olive oil, and wrap in foil. Bake until soft, about 45 minutes. When cool enough to handle, squeeze garlic flesh from head into a small bowl.
• Arrange tenderloins on work surface. Rub the top each tenderloin with 1/2 of the roasted garlic and season with salt and pepper. Mix together the herbs and scatter half of the mix over the garlic on each tenderloin. Wrap 6 strips of bacon around each tenderloin and tie bacon in place with kitchen twine.
• Heat oven to 375 degrees F. Heat oil in a medium, skillet over medium-high heat. Sear the tenderloins until golden brown on all sides. Transfer seared tenderloins to medium roasting pan; place in the oven and cook to medium doneness about 8 to10 minutes. Transfer tenderloins to cutting board and let stand 10 minutes. Remove twine before carving.
• Combine juice, sugar and zest in a small non-reactive pan and reduce to 1/2 cup. Set aside.
• Preheat oven to 375 degrees F. Toss sweet potatoes in oil and roast in a large ovenproof skillet. Roast until lightly golden brown and just cooked through. Remove the pan from the oven and place on a burner over medium heat. Add the glaze to the potatoes and toss to coat evenly. Saute potatoes until all are glazed.

SLOW COOKER BACON WRAPPED MAPLE GLAZED PORK

Steps:

• In a 6 quart slow cooker place the pork on the bottom. Wrap the bacon around the pork layering it evenly on the top.
• In a small bowl whisk together the maple syrup, spicy brown mustard, Worcestershire sauce, and garlic. Pour on top of bacon-wrapped pork.
• Cover and cook on low heat for 4 hours or until cooked through to a temperature of 145 degrees (for a light pink center). Remove the sauce from the slow cooker and heat on medium high heat in a medium sauce pan. Whisk together in a small bowl the cornstarch and water and add to the maple sauce. Let simmer until thickened.
• Remove the pork from the slow cooker and place on a baking sheet. Brush the top of the pork with the maple mustard sauce and broil for 2-3 minutes until the top is brown and caramelized. Enjoy!

CROCKPOT BACON PORK LOIN

Steps:

• In a small bowl combine oil, salt, pepper, minced garlic, brown sugar, paprika, and onion powder. Stir the mixture well until combined.
• Rub the mixture all over the pork.
• Wrap the pork with the bacon, I placed the pork on bacon slices to cover the bottom, after that, topped with more bacon slices, this way the loin was wrapped all around with bacon.
• Use kitchen twine to keep the bacon in place if needed.
• Place pork loin into the slow cooker and cook on low for 4-5 hours. Baste a few times with the juices from the slow cooker.
• At the end of cooking, place the pork on a baking sheet and broil for 2-3 minutes to make the bacon even crispier.
• Let the meat rest for 15 minutes before slicing and serving.

SLOW COOKER GARLIC AND HERB PORK TENDERLOIN

Steps:

• Preheat an outdoor grill for high heat, and lightly oil the grate.
• Grill pork tenderloin until seared on each side, 2 to 3 minutes per side. Transfer tenderloin to a slow cooker; add potatoes, green beans, and water.
• Cook tenderloin in slow cooker set to Low until pork is slightly pink in the center, about 4 hours. An instant-read thermometer inserted into the center should read at least 145 degrees F (63 degrees C). Season with salt and ground black pepper to taste.