Bacon-Wrapped Pork Loin
Stacy Wright, Andrew Adams & Wally Joe
INGREDIENTS
¼ c. dried apricots
¼ c. dried cherries
¼ c. dried cranberries
¼ c. golden raisins
2 T. mustard seeds
2 T. Dijon mustard
1 ½ c. sugar
1 ½ c. water
1 bulb garlic
1/8 lb. butter
2 T. picked thyme leaves
12 new potatoes
(scrubbed and quartered)
About 8 strips of bacon
½ pork loin
(or 2 whole pork tenderloins)
Salt and pepper to taste
1 bunch basil
1 bunch parsley
1 bunch tarragon
1 bunch cilantro
1 small shallot
3 T. sherry vinegar
½ c. oil
DIRECTIONS
The day before
Roast garlic in a covered metal container at 250 degrees for about 2 hours (until dark brown). Squeeze garlic out of skin while warm, then cool. Mash garlic, and mix with Thyme and butter. Refrigerate. Cut apricots in half, and mix with cherries, golden raisins, and cranberries. Boil water, sugar, mustard seeds, Dijon mustard, and tarragon. Pour over fruit and cover with plastic wrap. Leave at room temperature overnight.
Day of dinner
Clean pork loin of any visible silver skin. Very lightly season with salt and pepper. Lay bacon, overlapping, on plastic wrap. Cover with another piece of plastic wrap. Pound thin with the bottom of a sauce pan or meat tenderizer.
Remove top piece of plastic, and wrap around pork loin. Remove other plastic wrap. Place on roasting rack on roasting pan, and place in 350 degree oven until the internal temperature reaches 142 degrees for medium (about 40 minutes) or 160 degrees for well done (about 1 hour). Let roast sit for 10 minutes before slicing.
Meanwhile, make the sauce and potatoes: Boil potatoes until soft, drain, and immediately add butter from above while warm (as much as needed). Keep potatoes hot. In a blender, puree parsley, basil, tarragon, cilantro, minced shallot, and vinegar. Add oil, and season with salt and pepper.
To serve, slice two-inch medallions of pork. On plate, spoon potatoes beside fruit. Lean pork against fruit, and sauce plate with green sauce.
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