Crockpot Bacon-Wrapped Brown Sugar Glazed Pork Loin

¼ c. brown sugar, packed
2 T. minced garlic
1 t. dried rosemary
1 t. kosher salt
2 t. black pepper
3 lb. boneless pork loin, trimmed fat
2 T. olive oil
6 slices bacon
1 sprig fresh rosemary
1 (8-oz.) carton white pearl onions, peeled
2 c. chopped onion
6 oz. baby carrots
1 (8-oz.) carton sliced mushrooms
1 (8-oz.) carton fresh pico de gallo
1 c. beef stock
½ c. white wine
¼ c. pepper jelly
2 T. Dijon mustard
1 T. Creole mustard

1. In small bowl, combine pepper jelly, Dijon and Creole mustard. Set aside.
2. In small bowl, combine brown sugar, garlic, dried rosemary, salt and pepper.
3. Rub this mixture all over the pork loin.
4. Heat olive oil in large skillet over medium heat. Add pork and sear on all sides until golden.
5. Starting on one side start laying and wrapping bacon around the pork loin until fully covered.
6. In crock pot, place the pearl onions, chopped onion, carrots, mushrooms, pico, stock and wine. Mix well and season with salt and pepper.
7. Set the pork loin inside the 6 qt. crock pot. Top with the pepper jelly glaze.
8. Cover and cook on LOW for 3-4 hours until internal temp of 140 is reached.
9. Garnish with fresh rosemary.