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Slow Cooker Maple Bacon Pork Loin Recipe

Slow Cooker Maple Bacon Pork Loin Recipe is a delicious crockpot freezer meal!

This delicious Slow Cooker Maple Bacon Pork Loin Recipe is also a crockpot freezer meal!  Yes, I made this in an afternoon when doing twenty freezer meals for my crockpot.  With end of the school year activities in full swing I needed a bunch of prep ahead meals that I could make.  So I got busy finding and creating recipes so I could take an afternoon and have meals ready to go for my family.  This is one of our 20 Slow Cooker Freezer Meals in 4 Hours Plan

Slow Cooker Maple Bacon Pork Loin Recipe is a delicious crockpot freezer meal!

Slow Cooker Maple Bacon Pork Loin Recipe is so good and it’s an easy freeze slow cooker supper that everyone will love.  My boys loved this meat so much that they had seconds and there was no leftovers at all.  The pork loin is so tender and will just melt in your mouth. We will be definitely adding this to our list of favorite crockpot recipes! This recipe is also gluten free when you use gluten free soy sauce.

Slow Cooker Maple Bacon Pork Loin Recipe is a delicious crockpot freezer meal!

Be sure that you invest in a good quality slow cooker.  Our favorite is this programmable cook and carry 6qt oval slow cooker.   This can be made gluten free when you use a gluten free soy sauce. I hope you enjoy this delicious Slow Cooker Maple Bacon Pork Loin Recipe. Slow Cooker Maple Bacon Pork Loin Recipe is a delicious crockpot freezer meal!

Slow Cooker Maple Bacon Pork Loin Recipe

This is a flavorful recipe that is an easy freezer meal.
Print Recipe
Prep Time:5 mins
Cook Time:8 hrs
Total Time:8 hrs 5 mins

Ingredients

  • 2-3 lb boneless pork loin
  • 4-5 strips bacon
  • 1/2 cup maple syrup
  • 3 Tablespoon spicy brown mustard
  • 2 Tablespoon apple cider vinegar
  • 1 Tablespoon soy sauce
  • 1 1/2 tsp minced garlic
  • 2 tsp black pepper

Instructions

  • Label gallon size freezer bag with name of recipe, date and cooking instructions.
  • Pour maple syrup, brown mustard, vinegar, garlic, soy sauce and pepper into a small bowl and gently whisk to combine; set aside.
  • Begin at one end of the pork loin and tightly wrap bacon strips around continuing to the other end.
  • Place prepared loin in bag and pour sauce in; Press air from bag and seal.
  • Place in freezer.
  • To cook: Thaw pork in fridge overnight.
  • Coat slow cooker well with non stick cooking spray or use liner.
  • Place pork loin in bottom of 6 qt slow cooker pour any marinade from bag on top.
  • Cook on low 7-8 hours.
  • Remove from slow cooker and slice to serve.
Servings: 6 people
Author: Stephanie Ertel
Cost: $20

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48 Comments

    1. 4 stars
      Hello Melissa, I have made this freezer meal twice and the glaze is awesome. I was skeptical at first of combining the ingredients, but boy was I wrong. The only issue I had was the soggy bacon. So I am going to slow cook this as usual and then I am gonna flip the ninja foodie over to air crisp and see if that helps. I see a lot of comments about this so hopefully, it helps. I will update you guys on the result.

  1. Thank you so much for sharing this recipe – I would love to make this for Christmas dinner! I do have a question, though: can you recommend an alternative marinade recipe? I know that some of my guests will not like the maple or mustard flavor that this marinade has. Thank you!

    Also, I am definitely going to make your “3 Ingredient Apple Spice Cake” to serve as one of my two Christmas desserts – thanks for that recipe, too!

    1. I have done a similar recipe with a teriyaki-type sauce (soy sauce, brown sugar, garlic, etc). Might keep the mustard-less happy. 🙂

    2. 5 stars
      I have people who hate maple cause of the sweetness and people who absolutely hate mustard and it all really marries well together and you can’t really distinctly taste either in the meat. It was extremely tasty and everyone enjoyed it!!!!

  2. Hello! Making this for the first time and it is very liquid and the bacon is soggy, there’s only about an hour and a half left, will it work out?
    Trying to have faith.

    1. I added corn starch at the last hour and let the sauce thicken and basted it. At 30 min left I poled it put it in a casserole dish basted it and put it in the broiler to crisp the bacon, flipped it basted again and repeated till sauce was bubbly and bacon crisped. Everyone in my family loved it.

  3. 5 stars
    I made a double batch of this the other night and there wasn’t anything left. The seven people who ate it raved and raved about how awesome it was. This recipe will become a staple in my household. Thank you so much.

  4. 5 stars
    This marinade is AMAZING. This is our new favorite freezer meal. When I made up our freezer meals, I couldn’t find pork loin on sale. I did find a GREAT deal on pork chops. We subbed pork chops for the pork loin. I was concerned that it may not be as good. I used 4 (LARGE) chops. I stacked them on top of each other and wrapped them in bacon. I wanted it to resemble the recipe as much as possible. There were no leftovers. I am ashamed to say that it was just my husband and I!! The children were gone! lol We ATE IT ALL!!! So good! SO tender. I just can’t say enough. (I never leave food reviews.)

  5. I have made this once before and it was DELICIOUS. I want to make it again but I don’t have 8 hours on low to cook it, do you think 6 on high would be okay? I would rather forgo the recipe than have it not be as good as 8 hours on low… Thanks!

  6. This recipe looks delicious! My family aren’t big mustard fans, so I was wondering how strong the mustard flavor is and also was wondering if there are any alternatives you recommend for the spicy brown mustard?

  7. 5 stars
    Is the main 20 freezer meal shopping list for 1 person and i double it for 2? Or is the list made for 2?

  8. I’m going to be making this delicious looking recipe over the weekend and I have a question about it. Do you need to add any additional liquid into the crockpot to keep it from drying out and if so, what kind of liquid (and how much of it) should be added?

  9. Is it essential that a boneless pork loin be used? I have a bone-in pork sirloin roast that I would like to use. Would the cooking time need to be adjusted?

  10. 5 stars
    I’m not a cook so when you do all these meals do you cook the meat n chicken then freeze or freeze. Them raw . I’m sorry I’m really wanted to learn this for hubby n me

  11. Just found your recipe. Sounds wonderful. I want to cook it immediately. So, how long should I marinate the meat before cooking.

  12. 4 stars
    This roast was very flavorful and VERY tender. The fat from the bacon wrap just kept it so moist. I ended up putting the elastic net thing that came on my pork loin back on once i got it wrapped in bacon to hold it all together while cooking and that seemed to work well. This almost had like a pork belly texture when it was done due to the high fat content of the bacon, which got cooked but not crispy, so if you like that smooth fatty texture this will be great for you. personally i prefer bacon a little crispy so next time i make this i might bake it for a few minutes at the end just to get some of that crust on it. either way, it was a delicious roast, great marinade, and stayed extremely tender and juicy.

  13. Currently have this bad boy cooking away in the crockpot while I drool at work. Can’t wait to get home to see how it turned out! Also, go Pack go!

  14. I’m making this for my Christmas dinner, I might try broiling after cooking it. Thanks for the recipe. Go Pats Go! Merry Christmas!

  15. 4 stars
    This was good. I added basil and oregano after it finished cooking. I removed the fat from the cooking liquid and poured it over the meat to store in the refrigerator. It was delicious. I will make this again. Thank you for a unique way to make easy meals.

  16. Has anyone made this with Beef tenderloin instead? If so would it be the same process or would you need more juices like a roast to keep it tender?

  17. 5 stars
    This recipe is absolutely delicious. We made it for the first time and thought we were eating at a fine dining restaurant. It was tender, falling apart, and melting in our mouths. So incredibly good! Thank you for the recipe.

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