Bacon-Wrapped Blackberry Pork Roast

Bacon Pork Roast1

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.

Bacon Pork Roast3

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.

Bacon Pork Roast2

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?!

BAAAAACOOOOON.

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.

Bacon Pork Roast4

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?

fiesta-friday-badge-button-i-party

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Bacon Wrapped Blackberry Pork Roast

Recipe Courtesy of Food Network Magazine

CLICK HERE FOR PRINTABLE VERSION

Ingredients

  • 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

 Directions

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.

Cinnamon Bun Doughnuts

Cinnamon Bun Doughnuts1

There’s a regional little store in my area called Quality Dairy. If I were to describe it, I would say that it’s part corner store/part bakery/part liquor store/part ice cream parlor and in some locations, part gas station.

Nothing sounds weird about that, right?

But as quirky as it sounds, QD really is a local institution for the locals in my parts. There’s at least one on every major street on a corner and I can’t see it going anywhere anytime soon. For one, each one has an ATM machine that is free of that ridiculous surcharge you have to pay at every other ATM in a grocery store or other public place. Second, they make seasonal goodies that are SO good. Come Christmas, they’ll be selling their house-made Egg Nogg and egg nogg donuts, while at this time of year they’re putting out their famous, house-made Apple Cider and Apple Cider donuts. My sisters make sure there’s a gallon of QD apple cider in the fridge every single week during the Fall. I’m so not kidding.

Cinnamon Bun Doughnuts2

  In the summer time, it’ my go-t0 place of choice for hard-packed ice cream. Not only is it delicious, they’ll also give you a lot of bang for your buck. I can go to QD once and pay $2.00-$3.00 for a ‘serving’ of ice cream that’ll last me 2 days. Top that, Coldstone.

My favorite part of QD has gotta be their baked goods, specifically the doughnuts. They make them fresh every morning in a warehouse, then deliver them to the individual QD locations across the area. They’re all pretty tasty, but one of my favorites has always been their cinnamon roll doughnut. It’s literally a cinnamon roll that’s been fried and dunked into a glaze. And it’s friggin delicious. Not to reinvent the wheel or anything, but I really saw no reason why I couldn’t do the same thing on my own.

Cinnamon Bun Doughnuts3

When you get right down to it, a good cinnamon roll boils down to a really good dough. So I decided to use one of Allrecipe.com’s most popular doughnuts recipes, and construct it like I would a cinnamon roll. Once the dough had gone through it’s first proof, I rolled it out into a very thin rectangle, and sprinkled it with a brown sugar filling. Then I rolled it up in the traditional method and let the rolls proof one more time. And they do get BIG. Like, bigger than the palm of your hand, big. After they finish the proofing, I fried them up just they way you would a regular doughnut, let them cool for a minute or two, then dunked them into the glaze.

A-ma-ZING.

These may be a little time consuming, but they were really worth the effort. I’d definitely make them again, or even make a variation of them with another flavored doughnut recipe like apple or chocolate.

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Cinnamon Bun Doughnuts

Recipe Adapted from Allrecipes.com

CLICK HERE FOR PRINTABLE VERSION

Ingredients

  • 2 (.25 ounce) envelopes active dry yeast
  • 1/4 cup warm water (105 to 115 degrees)
  • 1 1/2 cups lukewarm milk
  • 1/2 cup white sugar
  • 1 teaspoon salt
  • 2 eggs
  • 1/3 cup shortening
  • 5 cups all-purpose flour
  • 1/2 cup brown sugar
  • 1 quart vegetable oil for frying
  • 1/3 cup butter
  • 2 cups powdered sugar
  • 1 1/2 teaspoons vanilla
  • 4 tablespoons hot water or as needed

 Directions

1. Sprinkle the yeast over the warm water, and let stand for 5 minutes, or until foamy.

2. In a large bowl, mix together the yeast mixture, milk, sugar, salt, eggs, shortening, and 2 cups of the flour. Mix for a few minutes at low speed, or stirring with a wooden spoon. Beat in remaining flour 1/2 cup at a time, until the dough no longer sticks to the bowl. Knead for about 5 minutes, or until smooth and elastic. Place the dough into a greased bowl, and cover. Set in a warm place to rise until double. Dough is ready if you touch it, and the indention remains.

3. Turn the dough out onto a floured surface, and gently roll out to a large rectangle, very thin. Sprinkle brown sugar over the dough. Roll up dough tightly into one large log., pinching the end into a tight seam to seal the dough off.

4. Using a serrated knife or unflavored dental floss, cut individual rolls out, about 1/2 inch thick. Grease two 11 x 13 baking pans with shortening or butter. Place rolls into cake pans, cover and allow to rise until doubled, about an hour.

5. Melt butter in a saucepan over medium heat. Stir in confectioners’ sugar and vanilla until smooth. Remove from heat, and stir in hot water one tablespoon at a time until the icing is somewhat thin, but not watery. Set aside.

6. Heat oil in a deep-fryer or large heavy skillet to 350 degrees F (175 degrees C). Slide doughnuts into the hot oil using a wide spatula. Turn doughnuts over as they rise to the surface. Fry doughnuts on each side until golden brown. Remove from hot oil, to drain on a wire rack. Dip doughnuts into the glaze while still hot, and set onto wire racks to drain off excess. Keep a cookie sheet or tray under racks for easier clean up.