Separate the garlic cloves from the head of garlic, smash each with the flat side of a knife (this makes them easier to peel), and peel the skin from each. Cut each clove into 2 to 4 smaller pieces.

Put the pork loin in a slow cooker and use a knife to pierce through several times to make holes for the garlic. Stuff half of the garlic pieces into the pork.

Drizzle olive oil over top and season with kosher salt, pepper, and seasoning blend of choice. Flip the pork over and repeat stuffing the remaining garlic on the other side, drizzle with more olive oil, kosher salt, pepper, and season blend of choice.

Turn the slow cooker on low for 7 to 8 hours.

Slice or shred the pork, serve with Dijon Cream Sauce if desired.

Note: Calorie count in recipe card is pork only, cream sauce will add an additional 165 calories.

Set a skillet over medium heat and once hot add the butter. When the butter is melted add the garlic and cook for 1 minute.

Add the heavy cream, chicken broth, dijon mustard, parsley (or herb of choice), kosher salt, and pepper.

Once this starts to bubble, cook 4 to 6 minutes, stirring a few times. If it looks like it will bubble over, reduce the heat slightly.

Note: It will thicken slightly as it cools.