Bacon gets a lot of attention. Deservedly so. It makes everything better. But when you take something that is overwhelmingly awesome like a Pork Loin Roast, and wrap it in bacon and roast it, then you obtain a level of greatness rarely reached by a novice cook like myself. At Day of Meat the past few years, I made it a point to wrap some things in bacon. A personal favorite from last year were Bacon Wrapped Weenies (coated in a chili powder/brown sugar mix). And for the many lovers of bacon who attend, I also throw in a little Bacon Wrapped Bacon. Just take some Canadian Bacon, wrap it in American Bacon, and dip it into the chili powder/brown sugar mix and bake it. I don't like to cast compliments to myself regularly, trying to retain some humility. But wrapping Bacon in Bacon is one of the best examples of genius behavior I have ever encountered. There! I said it!
Well, clearly smart minds think alike. Giada De Laurentiis, famed chef from the Food Network, published the Pork Loin Roast I made yesterday. Check it out
here. I got a beautiful 3.5 lb roast from Paulina, coated in a mixture of honey, dijon mustard, whole grain mustard, garlic and rosemary. I then layered strips of bacon on it, wrapped it in kitchen twine, and roasted it for one hour, put some foil on it, and brought it to temperature. I aimed for 135 degrees at the thickest part.
I served it over a bed of arugula (per Giada's instructions) with a homemade dressing of fresh squeezed lemon juice, olive oil and salt and pepper. The recipe had simplicity, great flavor combinations and bacon. Love is also a strong word. Not one to throw around carelessly. I loved it!
15 down, 44 to go!
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