Slow Cooker Bacon Wrapped Barbecue Pork Tenderloin Step-by-step instructions

Before you start

Before you begin, ensure your slow cooker is clean and placed on a flat, heat-resistant surface near an outlet. Have your ingredients measured and ready to go. Remove the pork from the refrigerator about 20 minutes before starting to take the chill off, which helps with even cooking.

Ensure you have a sharp knife and a sturdy cutting board ready for slicing the finished tenderloin once it has rested properly, as this will help you achieve clean, attractive pinwheel cuts.

Instructions

Preparation and Wrapping

1. 1Assemble the Pork
   Place the raw pork tenderloin into the base of the slow cooker. Carefully wrap the strips of bacon across the top of the tenderloin, tucking the ends underneath to secure them in place.
   Look for The bacon should cover the top surface of the pork evenly without overlapping too much.
   Tip Ensure the bacon is placed snugly so it stays in position during the long cooking process.

The pork should be positioned centrally in the slow cooker with the bacon strips draped neatly across the top. Ensure the bacon is tucked securely under the loin so that it does not shift when the sauce is added. At this point, the ingredients are layered in a way that promotes even heat distribution and allows the bacon fat to drip down into the meat as it slowly renders during the cooking phase.

Seasoning and Glazing

2. 2Season and Glaze
   Sprinkle the smoked paprika evenly over the bacon-wrapped pork. Pour the barbecue sauce over the entire tenderloin, ensuring it coats the bacon and sides of the meat thoroughly.
   Look for The barbecue sauce should pool slightly at the bottom of the slow cooker around the meat.
   Tip Using a glass measuring cup allows for a controlled pour to cover the meat without making a mess.

The surface of the bacon should be lightly dusted with the smoked paprika, and the barbecue sauce should cover the meat entirely. The sauce should appear thick and uniform. Check that the edges of the tenderloin are coated, as this will ensure the entire dish develops that signature caramelized finish. The aroma of the spices and sauce should be evident even before the cooking process begins.

Slow Cooking and Resting

3. 3Cook and Serve
   Cover and cook on low for 4 to 6 hours until the pork reaches an internal temperature of 145°F (63°C). Remove the pork, let it rest for 5 minutes, then slice into pinwheels before serving.
   Look for The meat should be fork-tender and the bacon rendered through with a deep, caramelized color from the sauce.
   Safe temperature 145°F (63°C) internal temperature (steaks, chops and roasts)
   Tip Letting the meat rest is essential for maintaining juiciness before you begin slicing the tenderloin into rounds.

The pork is ready when the internal temperature reaches 145°F (63°C) and the glaze has reduced into a thick, sticky consistency. The bacon should be fully rendered and soft, clinging to the meat.

Once removed from the heat, the tenderloin should be allowed to rest on a clean cutting board for at least 5 minutes. This resting phase is crucial for the final texture and ease of slicing into perfect, juicy pinwheels.

Common mistakes

Avoid lifting the lid of the slow cooker unnecessarily during the cooking process, as each time you open it, heat escapes and the total cooking time increases. Another common mistake is slicing the meat immediately after removing it from the slow cooker.

Skipping the resting period will cause the flavorful juices to leak out onto the cutting board instead of staying in the meat. Finally, ensure you are using a meat thermometer to verify the internal temperature rather than relying on time alone, as slow cookers vary in heat intensity.

How to tell it’s done

The pork is done when a meat thermometer inserted into the thickest part reads 145°F (63°C). At this stage, the meat should be opaque and firm but still tender. The bacon should be fully cooked, and the barbecue sauce should have thickened into a glossy, dark glaze that coats the meat.

Always allow the pork to rest for at least 5 minutes before slicing to ensure the juices redistribute throughout the meat, resulting in the best possible texture for every serving.

• Steaks, chops and roasts: 145°F (63°C) in the thickest part, then a 3-minute rest