Christmas Crockpot Recipe


1/4 cup brown sugar, packed
3 cloves garlic, minced
1/2 teaspoon dried rosemary
Kosher salt and freshly ground black pepper, to taste
1 (3-pound) boneless pork loin, excess fat trimmed
2 tablespoons vegetable oil
6 slices bacon
1 sprig rosemary

1/4 cup fig jam
2 tablespoons Dijon mustard
1 tablespoon whole grain mustard
Zest of 1 orange


In a small bowl, combine fig jam, mustards and orange zest; set aside.

In a small bowl, combine brown sugar, garlic, rosemary, salt and pepper. Season pork loin with brown sugar mixture, rubbing in thoroughly on all sides.

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.

Starting on 1 side, lay a slice of bacon, crosswise, on top of the pork, laying another slice to slightly overlap the first. Continue with remaining slices until fully covered.

Place pork loin into a 6-qt slow cooker; top with fig jam mixture. Cover and cook on low heat for 3-4 hours, or until completely cooked through, reaching an internal temperature of 140 degrees F.
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Meatballs In Crockpot


1 (28oz) bag fully cooked, frozen meatballs
3 cloves garlic, minced
¼ cup brown sugar
2 TB soy sauce
½ cup ketchup
⅓ cup honey


In a medium bowl, mix together brown sugar, honey, ketchup, soy sauce and garlic.

Place frozen meatballs in a 3-4 quart crockpot and pour sauce over meatballs. Stir so all meatballs are coated evenly. Cook on low for 4 hours, stirring occasionally.

Use as an appetizer or serve over rice for a meal!
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