Roast Pork Loin with Bacon and Brown Sugar Glaze

Surprise!  I made more pork tenderloin.  It feels like that's what I'm blogging about like every other day.  I mean, pork tenderloin is delish, and so easy and the leftovers can be used in so many ways.  But I probably need to branch out.  Of course, "branching out" to me doesn't mean that I should make more chicken...it means that I should make more lamb, fresh seafood, and filet mignons.  I'm sure my husband would be thrilled...until he looked at the credit card bill.  But lamb chops and crab legs = airlines miles!  Right?

Today is Sunday, and you know what that means?  Laziness!  Andrew is out of town and Miss Lola was under the impression that 5:45 was a good time to wake up for the day.  Usually Daddy has morning duty (because he's crazy and likes getting up early), and I was hoping Lola would realize that he's not here and that she should sleep in.  Guess she didn't get the memo.  So I think its nap time (in case you are wondering, its totally acceptable to take a nap before 9 AM) and then my favorite time of week - Sunday menu planning!!!  I really need to figure out when I became such a huge dork.....


Anyway, I found this pork on Georgia's blog, The Comfort of Cooking.  Check it out....she's very talented and takes BEAUTIFUL photos.  The pork was wonderful....hard to go wrong with bacon and brown sugar, eh?

Roast Pork Loin with Bacon and Brown Sugar Glaze
Source: The Comfort of Cooking

1 boneless pork loin, 1 1/2 to 2 pounds
2 slices bacon
1/2 teaspoon chili powder
1/4 teaspoon paprika
1 teaspoons salt
1/4 teaspoon coarse ground black pepper
1/4 teaspoon ground cumin
1/2 teaspoon ground cinnamon

Glaze:
1/2 cup light brown sugar, packed
1 tablespoons flour
1 tablespoons cider vinegar
1/4 teaspoon dry mustard

Heat oven to 350° F. Place pork loin in a roasting pan or deep casserole dish lined with aluminum foil. Combine the rub ingredients in a small bowl and rub over the pork. Cut each strip of bacon in half and lay strips over the pork loin. Roast for about 40 minutes.

Combine the brown sugar, flour, cider vinegar, and dry mustard in a saucepan. Simmer for 1 minute. Spoon over the pork and return to the oven. Roast for about 15 minutes longer, or until pork registers 160°. Let sit for 2 minutes after removing from oven. Slice and serve.

Cauliflower Mashed Potatoes

Source: Adapted from Ask Your Neighbor

1 medium head cauliflower
3 tablespoon cream cheese, softened
1/4 cup grated Parmesan
1/2 teaspoon minced garlic
1/2 teaspoon salt
1/8 teaspoon freshly ground black pepper
1/2 teaspoon chopped fresh or dry chives, for garnish
3 tablespoons unsalted butter

few drizzles of truffle oil

Set a stockpot of water to boil over high heat.

Clean and cut the cauliflower into small pieces. Cook in boiling water for about 6 minutes, or until well done.  Meanwhile, melt the butter in a small saucepan and cook the garlic until fragrant, about 1 minute.

Drain the cauliflower well; do not let cool and pat it very dry between several layers of paper towels.

In the bowl of a food processor, puree the hot cauliflower with the truffle oil, cream cheese, Parmesan, butter, garlic, salt, and pepper until almost smooth.

Garnish with chives, if desired.