Slow Cooker Bacon Garlic Pork Loin
Try this Slow Cooker Bacon Garlic Pork Loin recipe, or contribute your own.
Try this Slow Cooker Bacon Garlic Pork Loin recipe, or contribute your own.
- Carbohydrate 9.83576667440591 g
- Cholesterol 19.04 mg
- Fat 14.3687 g
- Fiber 0.0314999985694885 g
- Protein 3.35460000000947 g
- Saturated Fat 4.3282625 g
- Serving Size 1 1 Serving (211g)
- Sodium 245.318404950126 mg
- Sugar 9.80426667583642 g
- Trans Fat 1.4140425 g
- Calories 181 calories
Step-by-step
- Rub the tablespoon of canola oil and add kosher salt and fresh cracked black pepper to taste.
- Add the garlic and brown sugar to the top of the pork.
- Wrap the pork with the bacon (Wrap all the way around or you can drape them over the top as well.
- Place carefully into the slow cooker and cook on low for 4-5 hours.
- Place carefully into the slow cooker and cook on low for 4-5 hours.
- If you finish the cooking time and for some reason the bacon is not as crispy as you would like, remove the pork and put it on a baking sheet in the oven on broil for 2-3 minutes (keep the pork in the middle of the oven, not too close to the top)
When operating under strict equipment limitations where the slow cooker must handle the entirety of the primary protein cook without intervention, thermal efficiency becomes the overriding priority. Wrapping a lean cut like pork loin in thick-cut bacon introduces crucial rendering fat that insulates the muscle fibers from direct convective heat loss while continuously basting the surface during the four to five hours on low heat. As the connective tissues slowly reach target tenderness, the Maillard reaction is bypassed inside the ceramic vessel, which makes the optional two-minute oven broil step essential for creating texture on the exterior.
Transforming Day-Two Leftovers
Chilled overnight in an airtight container for up to four days, the solid fat re-seals around the sliced protein to retain internal moisture during subsequent utilization. Cold slices can be diced finely for inclusion in morning hash or folded into grain bowls where the rendered pork drippings solidify at room temperature and impart deep umami notes without requiring extra culinary fats.
- If the bacon strips slide off during transfer into the appliance, secure them horizontally with unflavored kitchen twine at two-inch intervals.
- Store cooked portions submerged lightly in their own rendered pan juices to prevent surface drying during refrigeration.
- Reheat sliced portions gently in a covered skillet over medium-low heat with two tablespoons of water to regenerate the moisture barrier.
