Ingredients:

  • 1 (2-3 pound) pork loin roast (900g - 1.3kg)
  • 8 slices bacon, cut into 1-inch pieces (about 225g)
  • 6 cloves garlic, minced
  • 1 tablespoon olive oil (15ml)
  • 1 teaspoon dried thyme (5ml)
  • 1 teaspoon dried rosemary (5ml)
  • 1 teaspoon smoked paprika (5ml)
  • 1/2 teaspoon salt (2.5ml)
  • 1/4 teaspoon black pepper (1.25ml)
  • 1 cup chicken broth (240ml)
  • 1 tablespoon cornstarch (for thickening gravy, optional)(7.5g)
  • 2 tablespoons cold water (for thickening gravy, optional)(30ml)

Instructions:

  1. Pat the pork loin dry with paper towels.
  2. In a large skillet over medium heat, cook bacon until crispy. Remove bacon and set aside, leaving bacon grease in the pan. Add garlic to the bacon grease and cook until fragrant (about 30 seconds).
  3. In a small bowl, combine thyme, rosemary, smoked paprika, salt, and pepper. Rub the mixture all over the pork loin.
  4. Add olive oil to the skillet with the bacon garlic grease. Sear the pork loin on all sides until browned (about 2-3 minutes per side).
  5. Place the seared pork loin in the slow cooker. Pour the chicken broth over the pork. Sprinkle the cooked bacon over the pork.
  6. Cover and cook on low for 6-8 hours, or on high for 3-4 hours, or until the internal temperature reaches 145°F (63°C) using a meat thermometer.
  7. Remove the pork loin from the slow cooker and let it rest for 10-15 minutes before slicing.
  8. While the pork is resting, whisk together cornstarch and cold water in a small bowl. Pour the juices from the slow cooker into a saucepan. Bring to a simmer over medium heat. Whisk in the cornstarch slurry and cook until the gravy thickens (about 1-2 minutes).
  9. Slice the Slow Cooker Bacon Garlic Pork loin and serve with gravy (if made).