Tuesday, June 8, 2010

bacon wrapped pork loin:

9 out of 10 times if I have some time off work, whether a free day or a few hours, I end up spending my time on cooking blogs and tastespotting, browsing recipes and adding them to my bookmarks. Somewhere around the 2 hour mark, I will have decided upon what I will be making and I will head out to the store with my list.

Which is what happened on Friday. David was working from home that afternoon, and after getting his input on the recipe, I retrieved the ingredients. David said he liked the simplicity of the dish. After we made it, we can say that this dish is deceptively simple. The ingredients are straightforward and work well together, but cooking the dish to bring out the most desired qualities of the ingredients is a little challenging.

You want the potatoes fully cooked and the bacon crispy--but the pork loin not overcooked and the tomatoes to retain a little shape.

We tied the lemon thyme in with the bacon and pork for some extra flavor. We recommend cooking the potatoes first for at least 30 minutes before putting in the tomatoes and pork to ensure they are fully cooked. We also added a little white truffle infused olive oil to the dish to make the flavor a little more unique.

Next time we try and make this, we may partially cook the bacon in the skillet, then wrap it, to make it a little more crisp.

You don't want to layer this dish, so it does take up a lot of space. We ended up using three dishes to roast it all. We had plenty of tasty leftovers.

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