We had bacon for dinner on Sunday. I felt pretty bad about how clogging it was going to be, but that really didn’t stop me.
We love pork loin and I’ve only recently started to cook it. I have a fancy new ($15) digital thermometer, which makes my cooking life so much easier. It probably makes pork my favorite thing to make.
Bacon-Wrapped Pork Loin
I don’t have an original link for this because in true Pinterest fashion, it goes nowhere. I actually made it exactly as instructed and even let it soak for 4 hours because everyone know that soaking is the key to meat tasting awesome.
This tasted like pork, wrapped in pork, covered by goodness. I will be making this again, without the bacon, to see if that really added much to it, because either the pork soaked up all the great grease, or it really didn’t matter much. The marinade however is incredible. I would not change a thing about that. Bacon-wrap: 6 star, Pork & Marinade: 9 star.
Please brace yourself to have your life changed. If you like potatoes, bacon, and fancy cheese, you will wonder where this recipe has been all your life. If you don’t, then I feel bad that you cannot appreciate the wonder of it. I’ve made this twice before over about a year and wonder why I don’t make it every month.
3 pounds Baby Yukon Gold Potatoes, Quartered Or Halved
½ whole Vidalia Onion, Chopped
1 teaspoon Olive Oil
Salt And Pepper
2 slices Uncooked Bacon, Chopped
3 ounces, weight Gorgonzola Cheese, Crumbled
3 Tablespoons Chopped Chives
2 whole Green Onions, Chopped
¼ cups Fresh Cilantro
¼ cups Fresh Parsley
Preheat oven to 400 degrees F. Line a baking sheet with aluminum foil and spray with non-stick spray.
Add potatoes and onions to a large bowl and drizzle with a teaspoon of olive oil (do not use more as the bacon will release fat when cooking) and a bit of salt and pepper. Toss with your hands and try to coat most of the potatoes. Lay them on the baking sheet and top with chopped bacon. Bake for 15 minutes, flip, and bake for 15 more. Flip one more time and cook for 15 minutes longer. Bacon should be crisp at this point.
Remove potatoes from oven and immediately sprinkle on crumbled gorgonzola. Let potatoes sit and cool for 5 minutes, then top with chives, green onions, cilantro and parsley. Serve right off the baking sheet so you don’t lose any gooey cheese.
Serves 4-6+ as a side dish.
I use goat cheese feta instead of gorgonzola, which is sad, but necessary and still amazing. There really is no way to fully understand how incredible these are without tasting them. You see the ingredients, think it looks okay, start making it without understanding what’s about to happen, and then take your first bite. And begin to understand that the name of them is completely warranted. Please make these soon. 11 star.