Crock-Pot Bacon Wrapped Beef Tenderloin + Balsamic Glaze
Crock-Pot Bacon Wrapped Beef Tenderloin with Balsamic Glaze – A Bacon Wrapped Beef Tenderloin Recipe cooked in a Slow Cooker? Say What?!? Yep, this Whole Tenderloin with Balsamic Glaze in cooked to perfection low and slow.
What comes to mind when you think about your Crock-Pot?
Weeknight dinners? Chili? Nostalgic memories of walking in the house on a cold winter day, to the wafting aroma of savory stew?
I bet you don’t think of an elegant beef tenderloin recipe.
Although our first thoughts of Crock-Pot cooking lead to lovely meals, it’s a common misconception that Crock-Pots are strictly for soup and cheap cuts of meat.
Yes, you can make hearty soups in a Crock-Pot. And yes, you can cook a roast until it falls apart in tender strands. But that’s not all a Crock-Pot can do.
I’d like to challenge you to rethink your Crock-Pot.
You can use a Crock-Pot for ANY dish that you want to cook very low and slow.
We don’t eat beef tenderloin all the time. As an expensive cut of beef, it’s definitely a special occasion meal. But I have cooked whole tenderloin often enough to experiment with cooking temperature and time.
Although you can cook a beef tenderloin recipe on rather high heat for less time, I find you get a better overall texture if you cook in low and slow.
This Crock-Pot beef tenderloin was uniform in color and so tender you could pull it apart with your fingers, at MEDIUM- RARE!
After browning the bacon, I started the beef tenderloin recipe in the Crock-Pot with only a little bacon grease to ensure it roasted, not steamed.
Then I added the liquid ingredients later, so the bacon grease and balsamic vinegar could create a lovely rich balsamic glaze.
This bacon wrapped beef tenderloin recipe with balsamic glaze would make a jaw-dropping dinner on Christmas Eve or Christmas night!
While you’re busy entertaining relatives, wrapping presents, and baking Christmas cookies, your perfect whole tenderloin will be gingerly roasting on the counter-top, freeing up the oven for cookies and other dishes.
Plus roasting low and slow, means you don’t have to hover. If you forget to check the temperature for a few minutes, your whole beef tenderloin won’t be ruined!
I highly suggest trying this.
Crock-Pot Beef Tenderloin Recipe with Balsamic Glaze
Ingredients
- 3-4 pounds beef tenderloin 10 inches long (the thick end of a whole tenderloin)
- 12 strips thick pepper bacon
- 1 small onion sliced thin
- 4 cloves garlic peeled
- 3-4 sprigs fresh rosemary
- 3/4 cup beef stock
- 1/3 cup balsamic vinegar
- 1 tablespoon Dijon mustard
- 2 tablespoons sugar
- 1 tablespoon flour
- Salt and pepper
Instructions
- Have the butcher cut a whole tenderloin in half so that you can purchase the thick end (they will usually cut the rest into steaks) or buy a "butt beef tenderloin."
- Salt and pepper the whole tenderloin thoroughly. Lay the bacon strips out on a clean work surface, touching each other, so they create a rectangular sheet of bacon.
- Lay the whole tenderloin across the bacon and carefully wrap the bacon ends over the top. Secure the bacon strips by "sewing" toothpicks through the ends.
- Heat a large skillet to medium-high heat. Place the whole tenderloin, toothpick-side-down, in the skillet. Brown the bacon on all sides, turning as needed—10 minutes. *This can be done ahead and the seared tenderloin, can be refrigerated for a 1-2 days if needed.
- Place the beef tenderloin in a 5-6 quart Crock-Pot and pour the pan drippings over the top. Place the sliced onion, garlic cloves, and rosemary sprigs around it. Insert an oven-safe meat thermometer in the thickest part of the whole tenderloin, then cover and turn the Crock-Pot on low. A crock-pot beef tenderloin will be perfectly medium-rare when the temperature reaches 130 degrees F—2-4 hrs, depending on weight and thickness.
- Once the temperature reaches 100 degrees, mix the flour and sugar together in a medium bowl. Whisk in the balsamic vinegar and mustard into the sugar until there are no clumps. Then whisk in the beef stock. Pour the mixture around the tenderloin, cover, and continue cooking until 130 degrees F is reached.
- At 130 degrees F, remove the whole tenderloin and cover with foil for at least 10 minutes. The temperature will continue to rise to 135 degrees as it rests. If needed, allow the balsamic glaze to continue simmering until thick.
- To serve, remove the toothpicks and slice the tenderloin into thin rounds. Top with rich balsamic glaze!
Nutrition
Making this recipe? Follow us on Instagram and tag @ASpicyPerspective so we can share what you’re cooking!
Hi! Our oven is in intensive care and the needed parts won’t be in by Christmas. I was looking for special Crock Pot recipes and I found this. I am searching for good accompanying sides to make also without an oven. Thank you for any suggestions!
My husband really enjoyed the beef. The sauce did have to be simmered for a while to thicken after taking the beef out. I made only about a 2 lb tenderloin and this was definitely more sauce than we needed, but it is delicious so I’ll be happy to use it with other meals.
Hello, I am wondering if anyone has made this in an instant pot/pressure cooker? Any thoughts or ideas on doing so? Thanks and Merry Christmas!
Hello:
I want to make for Christmas Dinner how long in the crock pot is want it well done?
Hi Linda,
In all honesty, if you plan to cook it well done, I would suggest making a beef roast, short ribs, or even a pork loin, rather than spending the money on a beef tenderloin. It’s meant to be served medium-rare, so you lose a lot in taste and texture if you cook it too long.
Meat needed to be at 140-145 for rare. Will use simple beef stock next time. Bacon was soggy.
This is the best thing I have ever cooked. Family loved it today for Christmas Eve dinner. Thank you!
I have a almost 5 lb beef tenderloin that my butcher cut & tied together to make a thicker roast (still about 10” long”). Do you think this recipe will still work for me? Maybe just longer cooking time? *fingers crossed* I want to make this for Christmas dinner!
Hi Kate,
It should be fine. Just be sure to use a small meat thermometer. :)
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Can’t wait to try this recipe. Making it for Christmas Day. We usually have ham but this looked awesome. One question is approximately how long do I brown on each side? Thanks for the help and recipe.
Hi Michelle,
Long enough to brown the bacon on each side, so about 2-3 minutes before turning. :)
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This is the best recipe ever. We’ve made it for Christmas 3 times now and everyone loves it. Frees up the oven for other things.
About how long did it take? All day or just a few hours? Thank you! (I’d love to get this going while we’re at Christmas Eve service.)
This was AWESOME! I am not a great cook. I followed the recipe exactly and it turned out so good. Made me a bit proud.
Well my oven stopped working and was looking for crockpot recipes. I found this one and even though it is summer I made it any ways. My husband always does the tenderloin in the oven so he was surprised that it came out so good. This is definitely a keeper.
Thank you for posting this.
This is the best thing I have EVER made! Thank you sooooooo much. I am making it again for my birthday <3
Hi Lisa,
I’m so glad you liked it! XOXO
This looks so so good!! I am cooking for my whole fam for xmas and really want to try this. However, I’ll be honest I’m somewhat intimidated to do beef tenderloin. I just don’t want to overcook it. I have a couple questions really quick. So I saw your reply to another’s comment saying to make it ahead earlier in the day, then wrap it in foil for 15 min, and then put it on warm in slow cooker 30 min before serving. 1) Do I keep it on the counter in foil the whole day before putting it on warm, or do I put it in the fridge? 2) If I’m cooking a long 5-6 lb tenderloin do I just wrap it in the crockpot? Cause it’s definitely longer than my 5 qt crockpot. And 3) If it’s sitting out hours before serving it, should I take it out and put in foil earlier than you said in recipe cause it will continue to cook on counter? And 4) Can I slice an end piece off before I put it on warm to make sure the color looks right? I will be so paranoid if I can’t do that I think! I’m so sorry this is so long and I truly truly appreciate your help!! Thank you!
Hi Kacy,
I would plan to slow cook the tenderloin for approximately 3 hour for most crockpots, but it could take a little more or less time. One of my crockpots will cook it to 130 degrees in a little over 2 hours. You can either plan to put it in the crockpot about three hours before dinner, or you can make it early and rewarm it in the crock. But DO NOT let it sit out all day. It will need to be refrigerated if you make it early.
If you had the butcher cut you the thick end of the tenderloin as directed, it should fit in the crock. If you have a whole beef tenderloin you are trying to squeeze in, it may not fit. I would try to scrunch it in one straight piece, rather than wrap it around.
Finally, trust your thermometer. I wouldn’t cut into in to check the meat, because then all the lovely juices run out. Once you reach the proper temperature, cover with foil and let it rest so the juices redistribute. You’ll be glad you did! :)
Thank you so so much for the reply! That info helps a lot. Can’t wait to cook it next week!
This was amazing, I cooked this for our Gourmet Dinner Group – this month’s theme was “I Can’t Believe This Came Out of a Crockpot”, all the dishes were made in a Crockpot.
I followed the recipe as written, my tenderloin was 4.1 lbs. I wrapped it bacon and seared it the day before, took it out of the fridge to come to room temperature, and it took 4 hours (2 1/2 to get to 100F and 1 1/2 to get to 130).
It was beautifully medium rare all the way through, with great flavour, and so tender we could actually cut it with a fork.
Hi Susan,
YAY! Thanks so much for coming back and sharing your experience. I’m so glad you liked it! :)
Hello,
I’m writing to you on behalf of Disney’s Babble.com. We’d love to include one of your recipes (above) in a post on our site, and accompanying photos. The recipe/image can be found at the following link:
http://www.aspicyperspective.com/beef-tenderloin-recipe-balsamic-glaze
Would you be willing to give us permission to use your photos on our site and social pages? We will link back to your site for the recipes and give you proper photo credit.
Please let me know if you are interested.
Thanks,
Kimberly Zapata
Writer/Freelancer, Babble.com
Hi Kimberly,
Thanks for asking! Absolutely! :)
Hi Sommer, I got to say your Crock Pot Bacon recipe was great. My husband and daughter just couldn’t get enough of it!
HI Gladys, So glad you liked it!! :)
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can this method be used with a cheaper cut of meat?
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Looks pretty amazing. Are there any other cuts of meat this would work for?
The pictures are amazing – but it looks like prime rib / standing rib roast.
Tenderloin has very little, if any fat around the outside. Because of the bacon, I bet it would work with either cut. Can’t wait to try it. Less expensive cuts of meat are usually cooked low and slow so they are not tough.
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Could I use this recipe with a Sirloin Tip Roast instead of a Beef Tenderloin?
Hi Megan, Of course! Let me know how it turns out. :)
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This filet beef tenderloin roast was amazing. I was cooking for 35 people and needed the oven space. It was perfectly cooked and the glaze was delicious. Would make again.
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Excellent!!! Our beef lovin’ college boys loved it! Only change – – I used brown sugar, not white (personal preference). The sauce/glaze is amazing!!! It enhances the meat – – – – although the meat is excellent on its own! The meat thermometer is key (I had to borrow one!). Don’t “guess” at the temp!! Our 2# was done to temp in just an hour – – – I was skeptical – – – – but shouldn’t have been!!! I’m not sure there will be any leftovers!! This is a keeper!!!!
This dish turned out fantastically well and looked exactly like the photo! I was slightly hesitant placing such a prime cut of meat in my slow cooker but I say now, after making the dish that this is my new favourite roast beef method, even better in texture and flavour than a traditional prime rib roast, and so much easier and stress free! The balsamic glaze was remarkable, just simmer till thick and everyone will be demanding this recipe!
Best thing I ever made. Actually- the BEST thing I have EVER tasted!
This looks amazing. Any advice on cooking a much smaller cut of beef this way? I havea1.7 lb butt tenderloin and want to try this!
Hi Danielle! I would cook it exactly the same, just watch the meat thermometer closely. It should take less than half the time to reach the desired interior temp.
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I made this for Thanksgiving dinner, and it got rave reviews. Very tender and amazing flavor. It was also fun to prepare.
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About how long does it take?
can i still try it but with one lb of beef tenderloin?
Yes, Just watch the internal temperature closely so you don’t overcook it. :)
Made this on a bitter cold night, after unsuccessfully grilling one half of a huge beef tenderloin (weather was below 10 and had hard time keeping grill consistent). Not having an oven and not wanting to “ruin” the other half, we searched for a crock pot recipe and decided to give it a try. I must say, as picky as we are with our red meats and “proper” cooking processes, hands down this was an excellent alternative. I followed the instructions to the T ,(almost) in addition to the onion I used sweet red/yellow/orange peppers sliced. and, at the end, I strained the juices and saved the onions/peppers, sautéed some fresh mushrooms, added those to the onions and set them on a serving dish. Simmered the juices down so that the balsamic gravy got a little more thick. Thank you so much for sharing this recipe! I have already shared it with all my meat grilling loving friends and, knowing my high standards on meats, none has questioned that this is worth trying and doing!
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Hi Sommer…I need to know if I can also cook a center-cut Chateaubriand 3-4 lbs (will be stuffed with Dried Fig, Toasted Pecans and Stilton Butter) in my crockpot. My oven has quit on me (won’t keep a constant temperature) and I don’t want to rush into purchasing a new stove, especially this time of the year (no spare time). Here is the recipe for what I’m fixing for Christmas Eve Dinner…let me know if you think I can still cook in the crockpot and any time/temperature adjustments that might be necessary. Thanks, and Merry Christmas! http://www.valleyfig.com/recipes/view/roast-beef-tenderloin-dried-fig-and-nut-stuffing-and-stilton-butter
Hi Rita, because the stuffing doesn’t have anything raw in it that needs to be cooked through, I think you could do it. Make sure the tip of the meat thermometer is in meat, not stuffing and cook until it reaches the same temp as this tenderloin. Good Luck!
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Have made this twice now, and it really is amazing! Two suggestions:
– after you remove the meat, dump the contents of the crock pot in a pan and continue to reduce the sauce – it just intensifies the flavors.
– once reduced, strain the sauce directly in to a gravy separator, as the sauce can be a bit oily from the bacon drippings. Let it sit for a few minutes, and then pour the good stuff in to a gravy boat.
Thank you for this wonderful recipe!
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I couldn’t resist. This is in my crock-pot as I type this. Like a few other comments mentioned, the wrapping and searing process was a bit tricky but, otherwise everything was super easy! I’m hoping it turns out well!
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Could you use a pork tenderloin for this instead of beef?
I just finished making this–the glaze is a-maz-ing. It was so juicy and tender. It was a little tricky wrapping the bacon and searing it, but with practice it will get easier. Thank you for this!!
This looks amazing! Question.. due to a pork allergy I must omit and use turkey bacon. Has anyone had success with that? I will add a little EVOO to the pan? Also… the recipe calls for adding the liquid later on in the cooking process.. will there be enough moisture in the slow cooker?
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This looks insanely good. I can’t believe that was cooked in a slow cooker! This is going on my list of recipes to try for sure.
This was tondie for deoicious. My mother had made it and I stopped by her house a few days later. My dad mentioned that there were some delicious leftovers in the fridge so I took some of this home. YUMMY! I asked her for the recipe and found it on her Pinteest board. Of course it has one of my favorite things in it, balsamic! Give this recipe a try it will rock your world.
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I made this for NY Eve and it was perfect I was able to have both medium and medium-well pieces at the same time I bought a 6 lb tenderloin and cooked it 4 hrs then put some pieces after cutting back in the crock for about 1/2 hour for those who like their meat medium-well Will definetly be making this again
I also made this for Christmas Eve. Prepared it the day before and then put it in the crockpot the morning of. We liked ours about medium. I had a 4lb loin and I put it in at 9 and it was perfect at 12:30!!! A meat thermometer is a must. So good and tender. When I went to pick up the loin from the butcher he asked how I was preparing it….don’t ever mention beef tenderloin and crockpot in the same sentence. I think I made him cry, BUT I’m calling him today to let him know that it was excellent!!! Thank you for sharing!!
I made this for Christmas Eve dinner and it was amazing!!! I highly recommend this! However, when shopping for the beef tenderloin, watch your prices. One store tried to sell me one at $24.99 per pound but in another case they had it for $10 per pound.
How long in the crockpot for a 5pound tenderloin? 2-4 hours makes it hard to figure out what time we can eat :) Any advice?
Hi Erin, I know that’s tricky, but the cooking time really does all depend on the type of slow cooker you have and the thickness of the tenderloin. So it’s really hard for my to be exact on this recipe, other than the interior temperature. To be safe, I would cook it earlier in the day, take it out of the slow cooker and cover with foil, then warm it in the slow cooker about 30 minutes before serving. That way, you reach the right temperature–but don’t over cook.
Perhaps this is a silly question to the frequent cook, but could you do the same with a prime rib? Also, which do you think would be better? Just wondering if the prime rib AND bacon would make it too greasy, since prime is a fattier cut.
Thanks so much for sharing. I had planned on doing prime rib for the first time ever, and would have NEVER thought to put it in the crock pot. Given the size of my turkey and only having a single oven, this is a life saver!
Hi Tena, I actually prefer beef tenderloin to prime rib, but I’m sure you could prepare it the same way and it would be wonderful. Happy Holidays!
Will be following the comments for feedback from anyone who tries this. The pictures certainly look gorgeous but want to know of it really works this well for others. Thanks for sharing a very interesting technique!
It is amazing what you can do in a crock pot. I need to try this as soon as possible!
You always make me so hungry! This looks fabulous!
Just wondering if turkey bacon can be used as a substitute? I’m not a big pork eater and I would love to make this!!
I bet turkey bacon would work fine, although you may need to add a little oil to the bottom of the Crock-Pot, because you won’t have the bacon grease.
I’ve never ever thought of this before! It’s genius! Love that it is still medium rare. The pink is gorgeous
I just finished dinner and I’m still totally drooling over this!
This looks amazing!
You’re totally right – you definitely don’t think of elegant dinners in a crockpot but boy was I wrong! I have to make this for Christmas dinner – and the best part about it is that I don’t have to slave away in the kitchen!
This is SOOOO PRETTY! Cooked to perfection.
What a fantastic sounding recipe!
There’s so much goodness to this recipe that words escape me. Love the bacon, love the beef, love the crock pot, LOVE that you don’t overcook meat! Sheeesh, lady, this looks YUH-mmy!
This looks so wonderful! I love that glaze! And that you can cook it in the crockpot!
Aaaaaaaaaaaaaaaare you even kidding right now? GIVE THIS TO MEEEEE.
Wow, that is a beautiful tenderloin! Just got my new crockpot too. Love the cool design.
Who knew?! Custom designed CrockPots. Certainly ain’t our mamas crockpots! Such a darling idea and I love your design. Beautiful recipe too Sommer!
You made that gorgeous, bacon-wrapped beauty in a crockpot? GENIUS. A) I love your crockpot–so fun and cute!, and B) I now know what I’m serving Christmas dinner. Glorious!
delish! i just made a tip roast but the bacon took yours to the next level!
Yes please!! I love anything wrapped in bacon but I love this even more since you made it in the slow cooker.
I have to admit, yes, beef tenderloin in a crock pot sounds crazy, ha ha. But it does look like it turned out very well. I once did a South American thing where you wrap a beef tenderloin in a heavily salted bar towel and then throw it directly on coals. Very cool way to do it.
I noticed the crock pot immediately. Did not know you could make your own, great idea. Love that platter too, do you recall the brand name or where you got it?
Hey Chris, I got that pewter platter at Habitat for Humanity Home Store for 75 cents! You never know what you might find there…
This is incredible, Sommer. It looks perfectly cooked!
Oh my, does this look gorgeous!!! Your photos look beautiful! You make me want to pull out my crockpot and make beef tenderloin.
This looks amazing! I love using my crockpot for holiday cooking. It allows me to spend time getting ready so when guests arrive I’m not still running around in my pajamas. Question: What temperature should the meat thermometer read for a medium to medium-well center? Your recipe is perfect for me but my in-laws won’t touch anything slightly red and it’s my turn to host them for Christmas.
Hi Darrah, Medium is 140-145 degrees F and medium-well is 150-155 degrees F. You might be able to accomplish both if you select a tenderloin that is really thick on one end. :)
Hi Sommer,
I wanted to know if you can cook two tenderloins at the same time?
Hmmm, I don’t think two would have fit in my Crock-Pot, but if yours is bigger you might be able to get two in…
You just completed my Christmas menu for me! I have been looking for an easy meat dish and couldn’t find anything until now. Thank you!
Yay!! Your welcome. Let me know how it turns out. :)
I know this sounds strange but could I make this without the bacon wrapping? My father has high blood pressure and heart failure and is on a very low sodium diet. Could I just brown the tenderloin in olive oil before putting it in the crock pot with the other ingredients? Thanks and Merry Christmas.
Oh my goodness – this sounds AMAZING. I absolutely love using our crockpot for such a variety of things – in fact most anything we make either ON or IN the oven I immediately start brainstorming how I can use a crockpot to cook it. This beef recipe AND apple crumble in the crockpot are now going to be my newest must haves! :)
Anything wrapped in bacon has my heart!
You had me at the balsamic glaze, yum!
How wonderful to put this in the crockpot! So tender.
I would inhale that for breakfast. Just sayin.
Sounds fabulous! Beautiful photos, too, Sommer! xo
I would never think to make a rare beef tenderloin in a crockpot – great post Sommer!
This looks fantastic. I know what I’m serving for Christmas dinner!
LOVE everything about this Sommer!
I am totally trying this.
Now this looks like some meaty perfection! Eric would go bonkers over this!
Yum! It makes me wish that I was snowed in today & could have this cooking away for a warm delicious dinner.