My dad says this is the best way to eat pork. It is wrapped in crispy goodness and takes just 4 ingredients

This slow cooker 4-ingredient bacon wrapped pork tenderloin is one of those easy, cozy dinners my family asks for again and again. My dad swears this is the best way to eat pork: wrapped in smoky, crispy bacon and cooked low and slow until it’s tender and full of flavor. With only four ingredients and a hands-off cooking method, it’s perfect for busy weeknights or lazy Sundays when you still want something that feels special without a lot of fuss.

Serve thick slices of the bacon wrapped pork tenderloin with classic comfort sides like mashed potatoes or buttered egg noodles to soak up the savory juices from the slow cooker. Add a simple green vegetable—steamed green beans, roasted Brussels sprouts, or a tossed salad—to balance the richness. Warm dinner rolls or crusty bread are great for dipping into the rendered bacon fat and pork drippings. For a little brightness, a side of applesauce or a quick vinegar-based coleslaw pairs beautifully with the smoky, salty bacon.

Servings: 6

2 pork tenderloins (about 1 to 1 1/4 pounds each, silver skin trimmed)

Pat the pork tenderloins dry with paper towels and trim any excess silver skin or large pieces of fat so they cook evenly.

In a small bowl, stir together the brown sugar and garlic powder until well combined and there are no clumps.

Rub the brown sugar–garlic mixture all over each pork tenderloin, coating all sides. This will help flavor the meat and give the bacon a dark, savory-sweet color as it cooks.

On a cutting board, lay out strips of bacon slightly overlapping to form a rectangle roughly the length of one tenderloin. Place one seasoned tenderloin at the edge of the bacon and roll it up tightly so the bacon completely wraps the meat. Repeat with the second tenderloin and remaining bacon.

Place both bacon wrapped pork tenderloins seam-side down in the bottom of a 6-quart slow cooker, arranging them side by side. It’s fine if they touch; they will shrink slightly as they cook and release fat into the bottom of the slow cooker.

Cover and cook on LOW for 4 to 5 hours, or on HIGH for 2 1/2 to 3 hours, until the pork reaches an internal temperature of 145°F and is tender. The bacon will be fully cooked and the bottom of the slow cooker will have rendered fat and dark, savory juices.

If you’d like the bacon a bit crisper on top, carefully transfer the cooked tenderloins to a foil-lined baking sheet and broil in the oven on HIGH for 2 to 4 minutes, watching closely so the sugar doesn’t burn. This step is optional but adds extra crispiness.

Let the pork rest on a cutting board for about 5 minutes, then slice into 1/2- to 1-inch thick medallions. Spoon a little of the rendered bacon fat and juices from the slow cooker over the slices for extra flavor before serving.

For picky eaters who don’t love garlic, you can swap the garlic powder for onion powder or simply use plain brown sugar with a light sprinkle of salt. If your family prefers less sweetness, cut the brown sugar down to 1/4 cup and add 1 teaspoon of smoked paprika for a deeper, smoky flavor without extra sugar. For a touch of heat, stir 1/2 teaspoon of black pepper or a pinch of cayenne into the brown sugar mixture. If you want the bacon extra crisp without using the broiler, you can sear the wrapped tenderloins in a hot skillet for a couple of minutes per side before placing them in the slow cooker, though that does add a step. Leftovers reheat well: slice the pork and warm it gently in a skillet with a spoonful of the reserved cooking juices, or tuck the slices into toasted rolls with a little barbecue sauce for easy sandwiches the next day.