Do you ever see something for the very first time, and immediately think: “I HAVE to have that”?
When I was little, I used to get that way about certain toys. There was this doll called Amazing Amy that came out in the 90’s that from the very first time I ever saw it, I knew I HAD to have it. She was this computerized doll that talked to you, telling you when she was hungry, thirsty, sick, sleepy, in need of a diaper change, or when she just wanted to change clothes. The doll came with a number of assort
ed foods/drinks, a medicine dropper,clothes and diapers, all fitted with computer chips. There were computer chips implanted in Amy’s mouth, back, and bottom so that when you gave her the food, changed her clothes or did ANYTHING to her, she would be able to identify what it was you were doing and tell you whether she liked it or not. It seems like a pretty basic toy now, but in the 90’s Amazing Amy was THE doll that I had been waiting for. Every time we went to the store, I wandered over to the toy section and gazed so longingly at that doll. It seemed like the coolest toy in the world. Did I need it? No. But I felt like I just HAD to have it. It took my mom a couple years to save the money (as it wasn’t very cheap), but she did finally buy it for us. Because she’s the best.
Krispy Kreme opened a location in m hometown a few years back. From that very first day, I knew beyond any shadow of a doubt that I HAD to have a hot, freshly made Krispy Kreme doughnut. I.HAD.TO.
And I did. Actually, I had several. Every week.
The Krispy Kreme ended up closing, being put out of business by a chain of Tim Horton’s that simultaneously opened a few years afterward.
It was a messy end to the break up between me and those hot, perfect doughnuts. But it was for the best….at least that what my butt and thighs keep telling me.
I was flipping through a Food Network Magazine a little while ago, when I suddenly came upon this recipe. It must have been some killer food photography, because the very first thought that entered my mind when I saw it was, “I HAVE to have that.”
Pork wrapped and roasted in more pork- and not just any pork: BACON?!
I was making this dish. No ifs, ands or buts about it. I didn’t even do my traditional poll of the fam to see if they would eat it. There was no need for any of that. I knew they would.
We’re talking about bacon, here.
I used a crappy knife to slice this roast, so I apologize for the sloppiness of the photos- but don’t let that throw you off. This dish was absolutely DELICIOUS. The marinade gives it a sweet/tangy flavor,while the bacon provides the perfect balance of saltiness, resulting in a perfect marriage of flavors. My instincts to make this couldn’t have been more spot on. It’s so good in fact, that I’ve decided to bring it to this week’s Fiesta Friday #36, hosted by Angie@TheNoviceGardener and co-hosted this week by Selma and Elaine.
What’s one thing that when you see you just HAVE to have?
Bacon Wrapped Blackberry Pork Roast
Recipe Courtesy of Food Network Magazine
- 1/4 cup blackberry preserves
- 3 tablespoons white wine vinegar, or champagne vinegar
- 2 tablespoons Dijon mustard
- 2 teaspoons chopped fresh thyme
- Kosher salt and freshly ground black pepper
- 1 (4 to 5 lb) boneless center-cut pork loin, trimmed
- 1 clove garli, smashed
- 2 red onions, quartered
- 8 slice bacon
- 2 tablespoons instant flour (such as Wondra)
- 3 cups low sodium chicken broth
1. Combine the preserves, 1 tablespoon of vinegar, mustard, thyme and 1/2 teaspoon each salt and pepper in a small bowl.
2. Poke the pork with a paring knife, then rub with the garlic; season with salt and pepper.
3. Rub the pork all over with the preserves mixture, then transfer to a large resealable bag and refrigerate at least 2 hours, or overnight.
4. About 20 minutes before roasting, remove the pork from the fridge and preheat the oven to 325°. Put the red onions in a metal roasting pan and set a rack on top. Wrap the pork with the bacon (overlapping them slightly and tucking them under; tie a piece of kitchen twice around each slice to secure it). Set on the rack and roast until bacon is crisp and a thermometer inserted into center of pork reads 145°, about 1 1/2 hours. Transfer pork to a cutting board; let rest for 10 minutes.
5. Meanwhile, make gravy: Discard all but 2 tablespoons of the drippings from the pan.Place the roasting pan over 2 burners over medium-low heat and whisk in the flour until incorporated. Add the chicken broth and whisk until thickened, about 5 minutes. Add the remaining 2 tablespoons vinegar and season with salt & pepper.
6. Remove twine and slice the pork. Serve with onions and gravy.