Bacon Wrapped Pork Tenderloin

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Saw this on Cooktop Cove. It’s pretty tasty. I made a few changes.

Serves: 4


  • 2 pork tenderloins, about 2 pounds each in size
  • 1 pound thick cut bacon
  • ¼ cup soy sauce (for less salt, use Tamari)
  • 2/3 cup maple syrup
  • ¼ cup water
  • 1 teaspoon onion powder
  • 1 tablespoon garlic powder
  • 2 tablespoons apple cider vinegar
  • 1 tablespoon olive oil
  • 1 teaspoon salt
  • Ground black pepper, to taste


Cut each pork tenderloin in half so you have four pieces. Season evenly with salt and pepper.

Wrap each tenderloin with bacon, weaving the bacon as you would a classic apple pie crust. Tuck bacon ends underneath.

In a small bowl, combine the soy sauce, onion powder, garlic powder, apple cider vinegar and water.

Brush a 6-quart slow cooker with olive oil. Place bacon wrapped tenderloins into the slow cooker.

Brush all the sauce evenly over the pork tenderloins. Cover and cook on low three hours.

Optional step: If you want the bacon to be crispy (as I did), remove the tenderloins to a lined baking sheet. Put in a 375 degree oven for 15 minutes or until bacon is crispy.

Allow 15 minutes for pork tenderloin to rest before serving. This is an important step in keeping the tenderloin moist.

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