Crockpot Asian Flavored Pork Loin

CROCK POT ASIAN FLAVORED PORK LOIN
3-3 ½ lb. pork loin
Salt, red/black pepper, garlic powder
8-10 whole garlic cloves
¼ onion, thinly sliced
¼ red bell pepper, thinly sliced
¼ green bell pepper, thinly sliced
6-8 slices hickory smoked bacon
MARINADE:
¼ c. Cajun Wholesale “Cajun Red Chow-Chow”
½ c. Tony Chachere Pork Marinade
½ c. Lawry’s Teriyaki Marinade
1 c. Panera Balsamic Vinaigrette
1 c. red wine
CROCK POT SAUCE:
¼ c. soy sauce
¼ c. fresh lime juice
¼ c. Worcestershire sauce
½ c. honey
1 t. ground ginger
1 T. lime zest
2 T. minced garlic
1 T. crushed red pepper flakes
THICKNER FOR SAUCE IN CROCK POT:
3 T. cornstarch
1 c. water
1 bunch chopped green onions or parsley

1. The side of the pork loin that has no fat, slice down the middle but do not cut through and through. Just make like a trough.
2. Season all sides with salt, red/black pepper and garlic powder.
3. In the slit, place the whole garlic cloves in a row.
4. Top the garlic with the sliced onion and bell peppers.
5. Take the bacon and start wrapping around the pork loin, pulling the cut together to hold in the garlic, etc. Secure with toothpicks.
6. In a bowl, combine the “Chow-Chow” and the next 4 ingredients. Mix well.
7. In a shallow glass dish, pour some of the marinade into the dish. Just enough to cover the bottom.
8. Set the stuffed loin, cut side up into the dish.
9. Pour remaining marinade over the loin. Cover with saran wrap and marinade overnight.
10. On day of cooking, remove loin from refrigerator and drain off marinade. Discard marinade.
11. Place an iron cast skillet over medium heat. When skillet is hot, sear both sides of loin until golden brown. Set aside.
12. In a bowl, combine the soy sauce and the next 7 ingredients. Mix well.
13. Place the loin into crock pot and pour the soy sauce mixture over the pork loin.
14. Cook on HIGH 3-4 hours (depending on the size of your pork loin).
15. Remove loin from crock pot and place on serving platter.
16. In 1 c. of water, dissolve 3 T. cornstarch to make a slurry.
17. In a saucepan, pour the juice from the Crock Pot and place over simmering heat.
18. Gradually add the slurry to thicken the gravy.
19. Slice the pork loin and drizzle some of the gravy and garnish with parsley or green onion.
20. Serve extra gravy on the side.
    *Just a note when you stuff with whole garlic, it will intensify the flavor. If you do not like your food spicy, cut back on the garlic cloves and chow-chow.
    If you just want to make one sauce, either the marinade or the sauce you pour into crock pot, either will work. I just like the blend of the two flavors.