Prepare the Filling: Heat the olive oil in a large skillet over medium-high heat.
Sauté the shallots for 3-5 minutes until tender.
Add the garlic and cook for 30 seconds until fragrant.
Stir in the spinach, cooking until it wilts and the excess moisture evaporates, about 4-5 minutes.
Season with salt and pepper, then set aside to cool slightly. 2. Butterfly the Pork: Slice the pork loin lengthwise, stopping before you cut all the way through. Open the roast like a book so it lays flat.
Cover with plastic wrap and use a meat mallet to pound it to an even thickness of about ¾ inch.
Season the inside generously with salt and pepper. 3.
Stuff and Roll: Spread the softened cream cheese evenly over the flattened pork, leaving a 1-inch border on all sides.
Top with the cooled spinach mixture. Starting from a long side, tightly roll the pork loin jelly-roll style to encase the filling. 4.
Wrap and Secure: In a small bowl, mix the melted butter and coarse-ground mustard.
Brush this mixture all over the outside of the pork roll.
Wrap the bacon slices around the roast, slightly overlapping them. Secure the roast with butcher's twine at 2-inch intervals to hold its shape. 5. Slow Cook to Perfection: Place the prepared roast, seam-side down, into a large slow cooker.
Cover and cook on LOW for 4 to 6 hours, or until the pork is tender and cooked through.
Let the roast rest on a cutting board for 15 minutes before removing the twine and slicing.
Serve with the pan drippings spooned over the top.
Don't skip the 15-minute rest period after cooking. This allows the juices to redistribute throughout the meat, ensuring every slice is moist and tender.
