Monday, January 2, 2012

Bacon-Wrapped Brown Sugar Pork Loin


Yes, I'm still alive.  I may look like a zombie, but I'm still here!

The two week break between quarters was seriously just what this girl needed.  I thought I would have a post up before the new year, but I took time to relax instead.  Priorities, I tell ya.

And I'm proud to report that after the first quarter of culinary school, this girl has a solid 4.0.  Woop woop!  Right?!

Anyway, next quarter starts tomorrow and I'm ready for it.  Purchasing, Sanitation, and Culinary Theory Lab Part 2 here I come!

I thought I'd start 2012 off with a bang and give ya something juicy, mouth-watering, and simple as can be.  Pork-wrapped pork.  Mmmm hmmm.

Ingredients:
Adapted from The Comfort of Cooking's Recipe

3 lb. bone-in pork loin
5-6 pieces of bacon
1/2 teaspoon chili powder
1/4 teaspoon hot Spanish paprika
1 teaspoon salt
1/4 teaspoon black pepper
1/4 teaspoon cumin
1/2 teaspoon cinnamon

Glaze:

1/2 cup dark brown sugar
1 tablespoon flour
1 tablespoon apple cider vinegar
1/4 teaspoon mustard powder

Why bone-in?  Honestly, I think more flavor develops with a bone-in anything.  Yeah, it may have to cook a tad bit longer, but flavor outweighs times in my book (this coming from a girl who swears she has no time to spare!).

So let's line a roasting pan with aluminum foil and place your big hunk of pork on that sucker.  Preheat your oven to 375F.


In a small bowl, make your spice rub.  Combine the salt, black pepper, paprika, cumin, cinnamon, and chili powder.


And give that pork a good rub down.


Then we'll wrap the whole thing in some bacon.  P.S. - the technical term for wrapping something in fat (in this case, bacon) is "barding."


Place the roast in the oven and roast for about 50-60 minutes.  

Meanwhile,  in a small saucepan under medium heat, combine the ingredients for the glaze - the brown sugar, flour, cider vinegar, and mustard powder.


Simmer until the sugar is dissolved.


Drizzle glaze over top of pork roast and continue to roast for about 25-35 minutes longer, or until internal temperature has reached 160F.


The bacon will be nice and crispy!


Let rest for about 10 minutes and then slice into 1 inch thick portions.  Serve with your starch of choice and enjoy!


I want to thank you guys for sticking with me, even though I've been M.I.A.  I do my best to balance everything, but certain things take precedence before the blog.  I appreciate you all, and again, thank you so much!

Until next time...

59 comments:

  1. This looks amazing!!! Congrats on the 4.0 that is awesome.

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  2. Congrats on your good result! Happy New Year and best of luck for 2012!

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  3. Looks fantastic Peggy! Congrats on your 4.0! Happy new year and I hope you got enough rest on your time off. Take care :)

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  4. First of all HAPPY NEW YEAR! I wish you all the best for 2012! 2nd- congrats on your 4.0 GPA in culinary school!! That's wonderful!! :) 3rd- this dish looks absolutely delicious!! I love all the spices in the rub and don't get me started about that yummy bacon! Well done all around. Enjoy your new semester. Can't wait to learn more from you. :)

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  5. Congrats on your 4.0!! That's awesome!! This pork loin looks incredible. Happy new year! :)

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  6. Pork with more pork? That is my kind of meal! This looks amazing. Congrats on your 1st quarter, that is awesome! Good luck tomorrow!

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  7. Hi Peggy, your pork loin looks superb delicious, yum yum and I'm drooling here early in the morning. LOL
    Happy new year to you and yours and wish you all the best in 2012.*hugs*

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  8. Congrats on your 4.0, that's awesome! I will be making this for sure, I love me some brown sugar and bacon wrapped around a pork loin, YUMMM-EE!

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  9. I don't eat pork,but these looks good,congrat on your 4,0 !! that's great to start New year :) happy new year to you too :)
    Ridwan

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  10. That is nice "barding"...all the things I can learn by reading the blogs:) hehe..
    Congrats on 4.0... I did not expect anything less! Because you went into it knowing what you want.
    Good luck with the new semester. And wish you much more rest time next year :)

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  11. Happy 2012 and congratulation with your great results! I guess being an excellent food blogger has also helped you quite a bit in your cooking lesson. In regardless, I think you are always good in your cooking and you will do well anyway!

    This pork dish looks very yummy and I like the use of brown sugar in this for the extra colour and taste...yum!

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  12. Looks fantastic! LOVE this brown sugar and pork combination!

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  13. It's GREAT to see you back and congratulations on your 4.0 grades! This is delightful and a terrific start to the new year!

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  14. I honestly don't know how you manage it all! Happy New Year! This will be a big one for you!

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  15. Thats looks good Peggy especially the outer crispy layer. I will have this with some steamed white rice and salad as well as sliced cucumber.

    I thought I saw a similar recipe yesterday on Poh's Kitchen on tv. Btw, congrats and keep going with your culinary journey.

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  16. Your pork loin looks so delicious, I wish I had seen this earlier, like before I went to the grocers!
    Congrats on the 4.0 achievement in culinary school, you should be very proud!

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  17. No wonder your acing your studies when you're banging out delish dishes like this!

    Glad you got the relaxing time :) You needed it!

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  18. Zombie Peggy?? You'd totally be a hot zombie. And a clever one at that! Good on ya for the 4.0!! Of course, we all knew you'd do that :)

    Happy New Year lovely - good luck at school this term!

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  19. I love wrapping food in bacon -- especially fish -- as it keeps the flesh so moist. This pork loin looks divine.

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  20. Peggy, wishing you and family a happy and prosperous New Year.I like this spicy bacon wrapped pork loin. My hubby will like it.

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  21. Now you have me looking at my pork chops and willing them to turn into your pork loin. Sigh. Happy 2012 - glad your had a relaxing break!

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  22. Thanks peggy for the appreciation your blog is a great Gastronomique Library we are happy to be in your Network

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  23. I'm glad that you're doing so well in culinary school. Congratz, good luck for next semester.

    That's quite a blend of spices. I thought I was the only wrapping pork with pork. I did once a saltimbocca version with pork loin. Have a nice week, Peggy!

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  24. Happy New Year, Peggy!Congratulations on your 4.0 grades!
    The porkloin looks super!

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  25. This is my kind of meat recipe... Looks really delicious covered with all those spices. I can even smell it :-)!!

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  26. Pork + Pork = PERFECTION!!!

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  27. Congratulations; great work. I am gving this recipe to my son the chef who is seriously addicted to bacon.
    Take care Peggy,
    Wishing you all the best for 2012.
    Rita

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  28. So glad to hear things are going so well for you! This pork looks so incredibly good!!

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  29. I totally feel you - just took an accidental 3-week break from blogging (sadly not from work). Glad you're refreshed and making delicious pork! And really adorable labeled spice photos...

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  30. With dishes like this, I'd give you a 4.0 too! Anything wrapped in bacon is bonus points!

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  31. One could wrap almost anything in bacon and brown sugar and have a hit.... but pork on pork is always good.

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  32. This looks so good. A nice alternative to the Sunday Roast.

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  33. Congrats on the 4.0, Peggy! That's fantastic! :) Happy New Year to you! I've been away from blogging for a while and to come back to a 'pork wrapped in pork' recipe is awesome! :D Thanks for a great recipe... Can't wait to browse thru all the other great recipes I've missed!

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  34. I always love photos of mixed seasonings. This pork looks delicious!

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  35. Love this bacon-wrapped pork loin, Peggy! Happy New Year to you! So glad to know that you're doing great in culinary school! Congrats!

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  36. This looks amazing, Peggy! My husband would flip. He loves pork tenderloin. And wrapping it in bacon is a "cherry on top"!

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  37. This is one flavorful piece of meat!! Drooling here.

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  38. I found myself wanting to bang my head on the desk all the way through sanitation! And it made it SO difficult to go out to eat for awhile. Good luck with your classes - with this recipe you're off to a great start!

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  39. Love the spices in this! Yum! Congrats on a great first quarter!

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  40. Happy New Year Peggy! This is AMAZING! We eat pork quite a bit and new pork recipes are always welcomed! Bacon wrapped pork sounds extra flavorful too. I bookmarked this and will make it for special occasion (as I am trying to eat healthy during the week. ;-) )

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  41. Hi sweet friend! Of course you did well! I knew you would. This is such a delicious way to begin my morning. I'm drooling just thinking about how great this must have tasted. Thank you for sharing with me...and warm wishes for the new week!

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  42. Oh man, this is NOT the post to read being 7 days into a vegan trial! I'm drooling.........

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  43. Love this bacon wrapped pork loin... so good.

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  44. 4.0 woot woot! I don't know how your doing it Lady. This pork looks out of this world amazingly. Pork, brown sugar and bacon. Oh hell yes.

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  45. Bacon does make everything taste better, doesn't it!

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  46. Oh WOW. This looks insanely delicious!! Good luck in the next semester, I'm sure yo'll continue to do amazing!!

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  47. Ohhh wow, this looks absolutely to die for! What a great recipe! :)

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  48. My husband did something similar in the smoker. He didn't use brown sugar, though. I'm going to have to get him to add that to the mix next time. Yum!

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  49. Oh, I need to make this right now!! Spices make me hungry...this is just right down my alley! Thanks for the amazing recipe!!

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  50. It looks delicious.. i wanna try the recipe that you posted at home.. Happy new year..

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  52. thanks for sharing.

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  53. My wife isn't big on mustard. Is there a good alternative that would work with this dish?

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    Replies
    1. You could definitely make it a tomato-based sauce by adding a tablespoon or two of tomato paste instead of the mustard! Or just omit the mustard and make just a plain brown sugar glaze =)

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