Cook bacon in a large skillet over medium-low heat in 2 batches for 3 to 4 minutes per batch, turning, until it has rendered some fat but remains flexible. Transfer to paper towels and cool briefly.

Fold the thin tenderloin tip underneath for even thickness. Rub pork with Dijon, sage and pepper, wrap with slightly overlapping bacon strips and tie with 4 lengths of kitchen twine.

Place seam-side down in a 4- to 5-quart oval slow cooker and pour broth around it. Cover and cook on low for about 1 1/2 to 2 1/2 hours, checking after 1 hour, until the pork center reaches 145°F.

Lift carefully to a rack on a foil-lined broiler-safe pan and rest for at least 3 minutes. Broil 6 inches from the heat for 2 to 4 minutes, turning once if needed, until bacon is browned and sizzling.

Rest for 3 minutes, cut and remove all 4 pieces of twine, then slice across the grain with a sharp knife and serve.