Slow Cooker Bacon Wrapped Pork Loin

• Brown Sugar
• 3 Cloves Garlic, minced
• Dijon or Whole Grain Mustard
• Fresh Rosemary finally chopped
• Salt and freshly ground Black Pepper, to taste
• 1 boneless Pork Loin, excess fat trimmed
• 2 tablespoons vegetable oil
• 6 slices bacon

For the cooking liquid
• 3 Cloves Garlic, minced
• White Wine
• Chicken Stock
• Sprig of Fresh Rosemary
• Dijon or Whole Grain Mustard
• Zest and Juice of 1 orange (I used two Clementines)

1] In a small bowl, combine the Sugar, Garlic, Rosemary, Salt and Pepper. Season Pork Loin with  the Sugar mixture, rubbing in thoroughly on all sides.

2] 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. Keep gently moving the Pork around so it doesn't stick and start breaking up.

3] Wrap the Bacon around the Pork and place in the Slow Cooker.

4] In the pan gently fry the crushed Garlic and deglaze with the White Wine. Stir in the Zest, Juice and Mustard. Pour into the slow cooker and add the stock.

5] Cover and cook on low heat for 3-4 hours, or until completely cooked through, reaching an internal temperature of 140 degrees F.

6] Take the pork out to rest and strain the cooking juices into a pan. Reduce some of these juices for a lovely gravy while you get on and do the veg.

Note to self - Slow cooker was set to Medium for 3 hours - This resulted in the Pork being flaky and unslicable, lovely and moist though - Next time set to Low for 4 hours.