1. mix the flour with enough salt and freshly ground black pepper to lightly season the pork and roll the meat in it until well coated, tapping off any excess flour.
2. Heat the oil in a large, heavy casserole and brown the meat well on all sides in order. Lift out with a slotted spoon and set aside.
3. when all the meat is browned, add the bacon to the crockpot and brown lightly, stirring frequently. Remove the bacon, drain the fat into the cooking pot and keep separate from the meat in a baking dish.
Add the whole mushrooms and shallots to the fat in the saucepan and toss for a few minutes until lightly browned. Lift out the vegetables and add to the bacon form. Pour all but 2 tablespoons of the wine into the saucepan and extinguish the saucepan over fairly high heat, stirring continuously, until all the frying residue is dissolved. Reduce the wine by half over high heat. Stir in 600 ml of the clear soup and reduce the liquid repeatedly to two-thirds, stirring frequently.
5. add the garlic and herb bouquet to the saucepan with the pork set aside and stir well. bring to a boil and simmer gently for 1 1/2 hours until the meat is almost tender. Stir occasionally and add a tiny bit more clear soup if the sauce reduces too much and the meat is no longer covered.