Garlic Studded Pork Roast Wrapped N Bacon Recipes

BACON-WRAPPED PORK ROAST WITH POTATOES AND ONIONS

Steps:

• Preheat the oven to 400 degrees F.
• Coat the pork with olive oil and sprinkle with salt and pepper. Arrange the parsley and sage leaves along the top of the roast.
• Lay the bacon horizontally in a roasting pan, with the strips touching. Set the pork roast in the center of the pan and fold the bacon over to wrap the roast.
• Add the potatoes and onions to the pan, to border the roast. Transfer to the oven and roast until the bacon is crisp and the pork reaches an internal temperature of 140 degrees F on an instant-read thermometer, about 1 1/2 hours.
• Transfer the roast to a cutting board and rest for 10 to 15 minutes. Slice and serve with the potatoes and onions.

GARLIC STUDDED PORK ROAST WRAPPED N BACON

Steps:

• 1. Preheat oven to 450 degrees F. I was recently introduced to SUMAC THROUGH THE USE OF A RECIPE FOUND HERE AT JUST A PINCH. It is used in Mediterranean, Indian, & Lebanese cooking and often is substituted for Lemon or Vinegar. It can be added to marinades, soups dips, stews, salad dressings rice and various different casseroles. Need more Info then Google or Bing it. Since I ordered it, and have quite a bit, I decided to find new and creative ways to use it, and this is one of my first recipes using it.
• 2. Combine spices in a small bowl.
• 3. Stir to blend together.
• 4. Peel garlic cloves.
• 5. Cut into thin slivers.
• 6. Make deep gashes into pork roast with the tip of a sharp knife.
• 7. Insert garlic slivers into each gash. Make enough gashes and slivers to cover entire roast. Don't forget to push them deep into the roast. I am merely showing what it looks like when studded. But push them all in to permeate the roast.
• 8. Spray roast with non stick cooking spray, or you can use olive or canola oil, but since I used bacon, I chose to use the cooking spray.
• 9. Sprinkle blended spices over entire roast
• 10. Arrange bacon slices over entire roast. Then in a shallow pan like a jelly roll type line with foil, add a cooking rack and spray with non stick cooking spray.
• 11. Place prepared roast on baking rack. Then place in preheated oven and roast for 15 minutes. The smell is intoxicating. After it has cooked and rested I sliced it down into these THICK JUICY PIECES, AND THE BACON KEPT IT VERY MOIST.
• 12. REDUCE THE OVEN TEMPERATURE TO 350 degrees F. and continue to cook till internal temperature reaches about 155 degrees F. or about 1 1/2 hours, roast will continue to rise about 10 degrees after removing it from the oven. Cover loosely with aluminum foil and let rest at least 10 minutes to redistribute juices, BEFORE CARVING WITH KNIFE.
• 13. Prepare glaze by creating a creamy base by blending the mustard with the sherry, then adding the brown sugar, rum, corn syrup and butter. Then stir to blend and place over medium low heat, till mixture becomes thick and syrupy, about 10 to 15 minutes stirring to prevent sticking.
• 14. Glaze Roast and garnish with chopped chive if desired.

CHEF JOHN'S GARLIC-STUDDED ROAST PORK

Steps:

• Preheat oven to 325 degrees F (165 degrees C).
• Cut about 6 holes per side into pork roast with a sharp knife and insert garlic clove halves into the holes. Rub roast with 1 tablespoon olive oil. Season all sides of roast with kosher salt and a generous amount of black pepper, Italian seasoning, rosemary, and cayenne pepper. Place into a roasting pan.
• Roast in the preheated oven for 3 hours. Turn off the oven with roast inside and leave it to rest for 1 hour. Refrigerate meat overnight.
• Cut cold pork into 1/2-inch-thick slices. If any garlic appears on the cut surface of the meat, pick it out so it doesn't burn. Season slices with salt.
• Heat 1 tablespoon olive oil in a heavy skillet over medium-low heat and sear pork slices in the hot oil until browned and crusty, about 10 minutes per side.
• Toss lettuce with tomatoes in a bowl and drizzle with red wine vinegar; toss again to coat.
• Heat beans in a saucepan over low heat. Layer about 1/3 cup white beans into a large, shallow soup plate; top beans with a slice of pork shoulder and about 1/4 cup lettuce mixture.

HONEY-MUSTARD PORK ROAST WITH BACON

Steps:

• For the pork: Put an oven rack in the lower 1/3 of the oven. Preheat the oven to 350 degrees F.
• In a small bowl, add the Dijon mustard, whole-grain mustard, honey, garlic, and rosemary and mix together until smooth. Arrange the pork in a 9 by 13-inch baking pan and spread the mustard mixture evenly over the pork. Starting on 1 side, lay a piece of bacon, lengthwise, on the pork. Lay another slice of bacon on the pork making sure to slightly overlap the first piece. Continue with the remaining bacon, until the pork is fully covered in bacon. Using 3 pieces of kitchen twine, secure the bacon in place. Roast for 1 hour. Cover the pan, loosely, with foil and roast for another 10 to 20 minutes until an instant-read thermometer inserted into the thickest part of the pork registers 160 degrees F. Remove the pan from the oven and transfer the roast to a cutting board. Cover the pan with foil and allow the pork to rest for 20 minutes. Remove the kitchen twine and slice the pork into 1/2-inch thick slices.
• For the salad: In a small bowl, whisk together the lemon juice and oil until smooth. Season with salt and pepper, to taste.
• Put the arugula on a large platter and drizzle with the dressing. Arrange the pork slices on top and serve.

HERB, GARLIC AND BACON PORK LOIN

Steps:

• Preheat the oven to 300 degrees F (150 degrees C).
• Rub the pork loin with olive oil and place in a roasting pan. Drape slices of bacon over the top. Combine the chicken stock, rosemary, thyme, basil, sage and garlic. Pour over the roast. Place onions around the sides. Cover with a lid or aluminum foil.
• Bake for 1 hour and 30 minutes. Remove the lid or foil, and continue to bake for 30 minutes, or until the bacon is browned. Cook to at least 145 degrees F (63 degrees C).

BACON-WRAPPED ROAST PORK LOIN STUFFED WITH DRIED FRUIT

Steps:

• In a small saucepan, warm, but do not boil, the brandy. Place the fruit in a small bowl, cover with the brandy and soak for 20 minutes. Drain, reserving the brandy, and coarsely chop the fruit. Return the fruit to the bowl and toss with 1 teaspoon of the sage and 1/2 teaspoon of the thyme and season it lightly with salt and pepper.
• Preheat the oven to 450 degrees. Place the pork on a work surface. Using a long, round metal or wooden skewer about 3/4-inch thick, pierce a channel through the center of the loin. Stuff the fruit into the channel, using the skewer to pack it in. Season the loin lightly with salt and pepper and drape the bacon slices over it.
• Use butcher's twine to tie the roast. Place the roast in a roasting pan fitted with a rack and roast for 15 minutes. Lower the heat to 350 degrees and continue to roast until the pork is cooked but, when poked with a knife, the juices at the center still run slightly pink, about 1 hour more. Transfer the roast to a serving platter and allow to rest, covered, for 15 minutes.
• Meanwhile, remove the rack and place the roasting pan on top of the stove over medium heat. Add the shallots to the pan juices and cook, stirring, until they are softened, about 3 minutes. Add the reserved brandy and the wine and simmer until reduced by half. Whisk in the cream and mustard and continue to simmer until slightly thickened.
• To serve, remove the twine from the roast, slice and serve with the cream sauce.