Because bacon makes everything better, especially when it's effortlessly slow cooked with a brown sugar glaze!
4.7 stars (6 ratings)
Ingredients
¼cupbrown sugar, packed
3clovesgarlic, minced
½teaspoondried rosemary
Kosher salt and freshly ground black pepper, to taste
13-pound boneless pork loin, excess fat trimmed
2tablespoonsvegetable oil
6slicesbacon
1sprig rosemary
For the glaze
¼cupfig jam
2tablespoonsDijon mustard
1tablespoonwhole grain mustard
Zest of 1 orange
Instructions
In a small bowl, combine fig jam, mustards and orange zest; set aside.
In a small bowl, combine brown sugar, garlic, rosemary, salt and pepper. Season pork loin with brown sugar mixture, rubbing in thoroughly on all sides.
Heat vegetable oil in a large skillet over medium high heat. Add pork loin, and sear both sides until golden brown, about 2-3 minutes per side.
Starting on 1 side, lay a slice of bacon, crosswise, on top of the pork, laying another slice to slightly overlap the first. Continue with remaining slices until fully covered.
Place pork loin into a 6-qt slow cooker; top with fig jam mixture. Cover and cook on low heat for 3-4 hours, or until completely cooked through, reaching an internal temperature of 140 degrees F.
Serve immediately, garnished with rosemary, if desired.