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Pork loin can be one of those dishes that will test your patience. If you over cook it, be prepared for a dry experience; if you don't spice it up right, a bland one. I have always assumed this is why that particular cut of meat is cheaper than most of the other pork cuts. I am of course referring to the center cut loin, not the tenderloin.
This recipe has gotten me through many a dinner with wows and exclamations on the flavor and juiciness.
Ingredients:
1 3-5 lbs. pork loin (not tenderloin).
3 cloves of garlic minced.
2 sprigs of fresh rosemary (about 2 tablespoons) chopped fine.
1 tablespoon fresh thyme.
5-8 slices smoked bacon (the good kind that you get at a deli or butcher, preferrably apple wood smoked bacon).
About 3-4 cups chicken stock or broth.
About 3 tablespoons of flour.
Extra virgin olive oil.
Salt and pepper.
Preheat your oven to 225.
T...
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