Country Pork Loin
An old fashioned country pork loin is wonderfully seasoned with bacon and a compote made from fresh fruits and vegetables.
Serves: 12
Cook Time: 60 Minutes
Ingredients
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4 lbs. Smithfield Boneless Pork Loin
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1/2 cup Smithfield Peppered Bacon, quarter-inch dice
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1 red apple, peeled, seeded, and quarter-inch dice
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1 pear, peeled, seeded and quarter-inch dice
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1/2 cup carrots, peeled and quarter-inch dice
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1/2 cup yellow onion, peeled and quarter-inch dice
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1/2 cup potatoes, peeled and quarter-inch dice
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3 oz. raisins
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1/2 cup salted butter
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4 oz. honey
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1/4 cup brown sugar
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1 Ground cinnamon to taste
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1 Ground ginger to taste
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1 Blackened seasoning to taste
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1 Salt & pepper to taste
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2 cups of water
Steps
To prepare the Smithfield Country Pork Loin, first use a sharp knife to trim the fat and silver skin from the meat. Then cut a one-inch deep v-shape from one end of pork loin to the other, lengthwise. Remove the V-shaped strip,then carefully cut four thin strips out of the V-shaped piece. Lay the four thin strips of pork on your roasting pan, then place the Smithfield pork loin on top of these thin strips. Season the Smithfield pork loin with salt & pepper. To prepare the Fruit Vegetable Compote, in a hot skillet melt your butter, then sauté all cut fruits and vegetables on high heat for about 4 to 5 minutes, or until they are lightly golden brown. Lower the heat to a medium temperature, then add your honey,brown sugar, cinnamon, ginger and salt & pepper to taste. Sauté for about 2 to 3 minutes more. Pour the fruit vegetable compote in the cut V-shape of your pork loin evenly, then wrap the four thin strips of pork around the Smithfield pork loin into bows. Season with salt, pepper, and blackened seasoning and evenly sprinkle the diced Smithfield bacon on top of the pork loin. Then add your water. Roast in a pre-heated oven at 325 degrees F for about one hour, or 12 minutes per pound.
Chef Kevin M. Palm, Cooking Because I Love It
