Oh, and did I mention it’s wrapped in bacon?
I came across a recipe from Giada De Laurentiis that called for slathering a pork loin roast in mustard and honey, then wrapping it in bacon, and baking it. It sounded good, but I needed to make a few adjustments…
I had some extra buttermilk from that meatloaf, and a batch of honey mustard dressing in the fridge that needed using up.
Add to that one ‘Supreme’ pork roast from my local market that had been in the freezer mebbe a might too long, and I decided that a honey mustard and buttermilk marinade was the way to go.
And it was…
INGREDIENTS
•1 pork roast supreme
•1-1/2 cup buttermilk
•1/2 cup veggie oil
•1/4 cup honey mustard
•1/2 tsp garlic powder
•2 tsp dried rosemary
•1/2 tsp Tellicherry pepper
•1/4 tsp seasoned salt
•12 oz thick cut uncured bacon
•1 or 2 large onions, sliced thick
Whisk together the buttermilk, oil, honey mustard and seasonings, then pour over the roast in a gallon sized zipper bag. Turn to coat the roast on all sides, then stash in the fridge overnight in a large bowl or rimmed plate to catch any dribbles. Give the roast a turn and a squeeze when you think to.
Take the roast out of the fridge and allow to come to room temperature while you heat the oven to 350º.
Slice the onions and arrange them on the bottom of a roasting pan.
Remove the roast from the marinade (discard the marinade) and place on top of the onions.
Starting on one side, arrange the bacon slices, slightly overlapping, up, over, and around the roast pork.
Secure the bacon in place with some bakers’ twine, then pop the whole thing, uncovered, into the oven for an hour.
Next, place the cover on the roasting pan and continue baking for another 30 minutes or so, until the center of the pork hits 160º.
Remove from the oven, and set the roast aside to rest for 20 minutes or so before carving.
Nice roast!
Moist, tender, and not too-strongly flavored from my sometimes pungent honey mustard (I’ve taken to using half my own home made yellow mustard, which gives the dressing an extra kick, along with the French’s yellow) or the Black Forest bacon.
The roasted onion slices were a nice bonus, as well.
We had ours as part of a complete oven dinner, with roasted potatoes and brussels sprouts on the side.
Oh, and a dab or two of cranberry relish, which I though tied everything together nicely, and also made for a fine roll-up sammich the next day with the pork, a bit of chive cream cheese, and some romaine.