Crockpot Bacon Wrapped Pork Tenderloin was a perfect Sunday dinner! It was easy and delicious.
Matt and I are always wanting to try new recipes, I never make pork, because it always tastes dry to me. We like pork, so I thought I would try in the crockpot. I mean let’s be honest I love pulled pork! Pork chops have never been my favorite because I always thought they were dry and chewy and gross. However, you can never go wrong with bacon and a crockpot. This pork was amazingly moist and delicious!
- 1/4 cup brown sugar
- 3 garlic cloves, minced
- 1/2 teaspoon dried Rosemary leaves
- Salt and Peper to taste
- 2 pound boneless pork tenderloin
- 2 tablespoons olive oil
- 1 pound pack of bacon
- 1/2 cup fig preserves
- 3 tablespoons Dijon Mustard
- zest of 1 orange, (we did a blood orange)
- In a small bowl combine fig preserves, mustard and orange zest. Set aside.
- In another small bowl, combine brown sugar, garlic rosemary, salt and pepper. Rub seasoning on pork, make sure to get all sides.
- Heat olive oil in a large skillet on medium high heat. Sear the pork tenderloin 2 to 3 minutes on each side.
- Wrap with bacon, overlapping each previous piece.
- Place pork loin in the crockpot and top with fig glaze. Cook on low heat for 3 to 4 hours or until it’s completely cooked through. With an internal temperature of 140 degrees.
- Pull out of the crock pot and broil on both sides for about 2 minutes each side.
- Eat immediately.