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...
