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Bacon Wrapped Brown Sugar Pork Loin

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Isn’t everything better when it’s wrapped in bacon? The marriage of salty and sweet in this dish is the perfect combination. Enjoy!

Bacon Wrapped Brown Sugar Pork Loin
Print Recipe
Servings Prep Time
1 Loin 5 min
Cook Time
95 min
Servings Prep Time
1 Loin 5 min
Cook Time
95 min
Bacon Wrapped Brown Sugar Pork Loin
Print Recipe
Servings Prep Time
1 Loin 5 min
Cook Time
95 min
Servings Prep Time
1 Loin 5 min
Cook Time
95 min
Ingredients
Pork Loin
Brown Sugar Glaze
Servings: Loin
Instructions
  1. Line a roasting pan with aluminum foil and place your pork on it. Preheat your oven to 375F.
  2. In a small bowl, make your spice rub. Combine the salt, black pepper, paprika, cumin, cinnamon, and chili powder.
  3. And give your pork a good rub down.
  4. Then wrap the whole thing in Indiana Kitchen bacon.
  5. Place the roast in the oven and roast for about 50-60 minutes.
  6. Meanwhile, in a small saucepan under medium heat, combine the ingredients for the glaze - the brown sugar, flour, cider vinegar, and mustard powder.
  7. Simmer until the sugar is dissolved.
  8. Drizzle glaze over top of pork roast and continue to roast for about 25-35 minutes longer, or until internal temperature has reached 160F.
  9. Let rest for about 10 minutes and then slice into 1 inch thick portions. Source: Food52
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Grilled Fresh and Natural Pork Tenderloin

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We all live life on the busy side of the street, right?  I’m all about quickly prepared, tasty meals for my family, and this tenderloin is no different. Prep it, and wrap it the night before, and serve with wild rice and steamed baby carrots.

Grilled Fresh and Natural Pork Tenderloin
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Grilled Fresh and Natural Pork Tenderloin
Print Recipe
Ingredients
Servings:
Instructions
  1. Preheat grill for indirect heat.
  2. Combine dry ingredients, and blend well.
  3. Rub tenderloin with seasoning mix, coating all sides.
  4. Place pork on grill, but not directly over flame. Close grill lid, and cook over indirect heat until meat thermometer reads 160°, which would be about 20 to 30 minutes.
  5. Remove from grill, and let stand for 5 to 7 minutes before slicing.
Recipe Notes

Kick up the recipe with a Horseradish Sauce

 

2 tablespoons mayonnaise

2 tablespoons sour cream

1 teaspoon prepared horseradish

1/8 teaspoon lemon zest

Touch of salt and pepper to taste

Combine ingredients, and refrigerate until serving.

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Ham and Noodle Tarts

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Ham and Noodle Tarts
Print Recipe
Servings Prep Time
36 people 20 minutes
Cook Time
35 minutes
Servings Prep Time
36 people 20 minutes
Cook Time
35 minutes
Ham and Noodle Tarts
Print Recipe
Servings Prep Time
36 people 20 minutes
Cook Time
35 minutes
Servings Prep Time
36 people 20 minutes
Cook Time
35 minutes
Ingredients
Servings: people
Instructions
  1. Heat oven to 350 degrees F.
  2. Grease 36 mini (or 12 regular) muffin pan cups generously. Set aside.
  3. Chop Indiana Kitchen ham, cheese and green onions finely; set aside.
  4. Cook noodles following label directions, just to the al dente state; drain. Mix drained noodles into ham mixture.
  5. Divide mixture among the muffin pan cups (Bake tarts in 3 batches if there is only 1 pan).
  6. In a medium bowl, beat eggs slightly, stir in half and half, salt and nutmeg. Spoon liquid mixture over the ham mixture in muffin pans, dividing evenly among them. Bake for 35 minutes.
  7. Ease out of pan gently, using a sharp knife around the edge if necessary. Transfer to warm serving platter; serve piping hot.
Recipe Notes

* Make-ahead tip: Tarts may be refrigerated, covered, for up to 3 days before serving. Reheat in a 350 degrees F. oven until hot, about 10 minutes.

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