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a sliced small pork tenderloin on an ordinary plate with pale round meat centers enclosed by a browned bacon wrapping, several thick slices cut from the remaining short roast, with no cooking twine, sauce, toothpicks or garnish
Rachel Kim

Slow Cooker Bacon-Wrapped Pork Tenderloin

Bacon needs a head start before it wraps the tenderloin, because the lean center can finish while raw bacon still looks limp. Partly cook the strips until flexible, not crisp. The crock handles the gentle interior cook, then a brief broiler finish gives the bacon color without asking the tenderloin to spend another hour waiting for its outside. Tie the wrapped roast with cooking twine so the strips stay in place when you lift it. Remove every piece of twine before slicing, and use a sharp knife so the browned bacon cuts cleanly instead of dragging away from the tender pork.
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Prep Time 25 minutes
Cook Time 3 hours
Total Time 3 hours 25 minutes
Servings: 4
Ingredients Method

Ingredients
  

  • 1 pork tenderloin about 1 1/4 lbs, silverskin removed
  • 6 slices regular-cut bacon about 6 oz
  • 1 tsp Dijon mustard
  • 1/4 tsp dried sage
  • 1/8 tsp black pepper
  • 1/3 cup low-sodium chicken broth

Method
 

  1. 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.
  2. 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.
  3. 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.
  4. 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.
  5. Rest for 3 minutes, cut and remove all 4 pieces of twine, then slice across the grain with a sharp knife and serve.