Gluten-free, nut-free, and dairy-free sometimes implies a healthy lifestyle full of salads and lean foods. I don’t exactly adhere to that part of the connotation.
Bacon wrapped pork loin with potatoes! A delicious two-pot meal for you and your five stomachs. We were snowed in and happened to have all the components in the fridge.
The ingredients list is very simple: pork loin, bacon, potatoes, honey, olive oil, salt.
This recipe (excerpted below) shows the process pretty clearly. Other recipes I checked out would demand sticking the pork loin full of toothpicks to hold the bacon in place, but really all you need to do is some methodical wrapping. Plus I was 80% sure I was going to forget a toothpick and stab my jaw with it while eating. While it’s optimal that you use a cast-iron skillet for all the operations, if you don’t have one of those then searing in a stainless steel pan and transferring to a casserole pan works.
- Sear the pork loin in a pan with a good amount of olive oil until the outside gets browned
- Roll up in the bacon as shown
- Put loin in casserole pan
- Chop up potatoes into small pieces, coat with olive oil, add a little salt. Place those around the loin in the casserole pan
- Pour a bunch of honey over the loin and spread it out with a spoon (if you don’t have a brush)
- Bake at 390 for about 30 minutes
The original recipe recommends basting, but the potatoes in this recipe sop up all the basting liquid. Also, I think basting is dumb. Yeah, you heard me. Also I don’t have a baster so it’s much harder for me to do without disrupting the cooking process.
If the bacon isn’t sufficiently browned-looking, turn the broiler on for a little bit. But don’t accidentally scorch the bacon like I did. Behold, you now have a meal that will fuel your family’s driveway-shoveling efforts and keep you warm in six inches of snow!