Start by gathering all your ingredients. This makes the process smoother. Next, chop the bacon into bite-sized pieces. This allows for even cooking and integrates the flavor throughout the dish.

In a skillet over medium heat, cook the bacon until crispy. This usually takes about 5-7 minutes. You want that lovely browning without burning it. Using a slotted spoon, transfer the bacon to a plate lined with paper towels to drain the excess fat.

In the same skillet with some of the rendered bacon fat (or using vegetable oil), sauté the minced garlic for about 30 seconds until fragrant. Be careful not to overcook it; you want it softly fragrant, not burnt.

In your slow cooker, combine the bacon, sautéed garlic, brown sugar, Dijon mustard, rosemary, salt, and pepper. Stir to combine. This mixture is where the magic begins.

Carefully place the trimmed pork loin in the slow cooker. Spoon the bacon mixture over the top, ensuring the pork is well coated. This helps to lock in flavor while it cooks.

Cover your slow cooker and set it to low for about 6-8 hours. If you're in a hurry, you can set it on high for 3-4 hours, but I recommend low for maximum tenderness. The longer cooking time allows the flavors to meld beautifully.

Once cooked, remove the pork from the slow cooker. Let it rest for a few minutes before slicing. Drizzle some of the cooking juices over the meat for extra flavor.