This recipe has received so much lovely feedback over at Damn Delicious! Let’s have a look at what readers have said about it:
Oh, this is just perfect! I have a 3.5-lb pork loin in my freezer, and I’d already decided to use it for Christmas dinner, but what recipe to use? Should I stuff it? Something with apples, maybe? Then I saw this, and EUREKA! I found it! This will be perfect! Thanks so much for this. Couldn’t have come at a better time.
Looks fabulous! Have had excellent results with pretty much any type of beef or pork in my crock. The hubs does the grocery shopping, and often will mistakenly purchase the wrong cut or wrong type. With the addition of the salty bacon, a sweet glaze, yummy!
INGREDIENTS:
- 1/4 cup brown sugar, packed
- 3 cloves garlic, minced
- 1/2 teaspoon dried rosemary
- Kosher salt and freshly ground black pepper, to taste
- 1 (3-pound) boneless pork loin, excess fat trimmed
- 2 tablespoons vegetable oil
- 6 slices bacon
- 1 sprig rosemary
FOR THE GLAZE
- 1/4 cup fig jam
- 2 tablespoons Dijon mustard
- 1 tablespoon whole grain mustard
- Zest of 1 orange
Instructions:
Combine fig jam, mustards and orange zest; set aside.
Combine brown sugar, garlic, rosemary, salt and pepper in another bowl. Season pork loin with this mixture, rubbing in thoroughly on all sides.
Heat oil in a 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 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.
Quick Tip: The leftovers will make incredibly tasty sandwiches!
Thanks to Damn Delicious for this savory pork dinner idea!
