I want to share a recipe given to me by a dear, old friend who is not really old at all, but with whom I share an “old” friendship, at least in my view of things. In fact, I guess I have known Steph for just about 20 years now. Whew!
Stephanie shared this pork roast recipe with me long ago, and I have played with it and added a couple things along the way. It’s easy, it’s fairly inexpensive, and you can either eat it at home with family for Monday night supper like we did tonight, or cook it for company if you want to!
Take a center cut pork loin roast of any size. This is a fairly lean but also pretty inexpensive portion of the piggie.
You will need:
* several tablespoons of a nice spicy mustard
* copious amounts of minced garlic
* fresh rosemary
* 4-5 slices of bacon (I like the center cut variety)
Rinse your roast and pat dry. Douse your roast with the mustard. Slather the spicy stuff all over — don’t worry that you are using too much.
Next, chop/mince/dice or do whatever you like to do to garlic — and spread that atop the mustarded loin.
Remove the rosemary “leaves” from their stems, cut finer if you prefer, and sprinkle the rosemary over the garlic.
I forgot to take a picture of this next part, and I’m sorry for that. Keep in mind there are often at least two or three short people trying to ask me important questions/share vital information while I attempt to get supper in the oven. Usually there are dogs sniffing around also, greatly interested in the goings-on at counter level in the kitchen. If things are especially interesting, the resident rabbit will also have been brought into the room at this time to offer tips and advice on preparing the evening’s meal. Evidently, I am easily distracted.
At any rate, you’ll have to use your imagination for this step: just lay a few slices of the bacon along the top side of the roast, ends touching or barely overlapping. I usually use about four for a 3 to 4 pound roast.
I like to cook this recipe on a little roasting rack in the pan so the juices gather easily underneath and enhance the flavor of the dish, but it’s not necessary. Pop the porkie in the oven and roast at about 400 degrees until the roast is cooked to about 155-160 degrees in the middle.
Now here is the important part: do NOT attempt to cook this roast if your meat thermometer is broken. I may have learned this the hard way today. Let’s just say that when your meat thermometer says 180 degrees and the inside of your roast is so undercooked that it’s still oinking, well, you may be fairly certain that aforementioned thermometer is no longer of any use. You will, at this point, in an effort to avoid giving your loved ones food poisoning, overcook the lovely roast so that it more closely resembles shoe leather than nice, tender gently-cooked pork loin. (Sigh.)
Even overcooked, this dish is still pretty good, but please take my word for it, and use a thermometer that works! When your meat is done, slice it thinly, and be sure to cut up plenty of the bacon to enjoy with the roast. Spoon the wonderfully rich roasting juices from the bottom of the pan over the meat to serve it, and your family will devour this meal, lick their fingers, and declare you the bestest cook ever!!
If you get tired of eating the leftovers, the sliced meat transitions beautifully into barbequed pork you can serve as sandwiches a couple nights later!