the 'how to handle my first recipe blog' debate was had, and it's over. i decided to go for it!
someone is usually there in my life to tell me "give credit were credit is due". This one goes out to The Tavern Kitchen & Bar in the St. Louis area for bringing bacon jam into my life. thank you. if you are slightly normal, you're probably wondering two things right now. how? and what does it taste like? the first we'll get to in a moment. the answer to the second is, exactly like you imagine.
if this recipe has been a thing of firsts for you so far, then roll up your sleeves and enjoy your next first... cooking with coffee!.. in jam and in hand! that's right, as if the jam wasn't well enough alone right?!
what are the perks to making a dish like the 'stuffed pork loin, bacon jam & portabella style'? the bake time is just enough to make yourself a side, as i did with a root mix, and clean up the kitchen before she's out of the oven... that is if you are cooking for one. hint: if you are entertaining, please consider your guests and cleanup later! got it? okay, moving on.
although, it would be nice of me to give you a heads up, i'm not the one to say you need to go out and buy this, this and that before starting in on my recipe. i like to work with what's already in the kitchen! regardless, buy yourself some butcher's twine. you'll need just a little.
oh! and i nearly forgot, but as promised... the drink this go around was the coffee, you'll see you have to drink some (it only makes sense) and then also a glass of the forche renault because red wine is required with every meal red wine goes with. and the music was none other than Adele! proper why? because her '21' album was release today!
bacon jam (the 1/2 hr option)
makes about 1 cup, 25-40 minutes
1/4 lb sliced bacon, chopped to 1-inch wide pieces
2-3 garlic cloves, finely diced or smashed and peeled
2 tbsp red wine vinegar (may also use a cider vinegar)
2 tbsp brown sugar (packed)
2 tbsp maple syrup
1/4 c. brewed coffee
start by making a batch of your favorite coffee, preferably unflavored. then add bacon to a large skillet over medium heat, stirring occasionally until majority is slightly browned on both sides (less than crispy). remove bacon and place in bowl with paper towels to remove grease, keeping 1 tbsp grease in skillet (tip: save an extra 1 tbsp for stuffed pork loin). add garlic to skillet and saute 2 minutes. combine vinegar, brown sugar, maple syrup and coffee into skillet, bring to boil and stir semi-consistently for 2 minutes. add bacon and stir until bacon is well-covered.
transfer bacon mixture to small wok - or heavy saucepan with small bottom surface area - over low heat, uncovered. stir occasionally for 25 (or up to 40) minutes to a syrup-like thickness. remove from heat, place into food processor and pulse until chopped to desired consistency. set aside.
notes:
original bacon jam recipe from Martha Stewart
because i have a fear of burning sugar liquids quickly, i transferred to and 'slow cooked' in a wok.. it's a safer bet for not smoking up the kitchen with burnt sugars.
feel free to make large batches of jam at once, it should keep in airtight containers in refrigeration up to 4 weeks.
stuffed pork loin
serves 4, 1 hour
1 baby pork loin
1 1/4 c. portabella mushrooms, diced (use more/less to preference)
1 slice bacon (optional)
1 tbsp bacon grease
1 garlic clove, diced
basil
oregano
sea salt
black pepper, freshly cracked
parmesan, freshly grated
butcher's twine
start by bringing a small-medium skillet and bacon grease to medium heat. add garlic and saute 2 minutes. add mushrooms, splash of water, then basil, oregano, sea salt and black pepper to taste and saute 5 minutes. remove from heat.
heat oven to 375F. slice baby pork loin in half, crosswise, and lay side-by-side on cutting board. use butcher's twine and a slip knot to cinch first end of pork loins, pull tightly. (i'm right-handed, so i worked left-to-right.) begin stuffing mushrooms between pork loins, careful to hold loins closely together. stuff bacon jam atop mushrooms between loins. (optional: cut bacon slice in half and lay across top of stuffed pork loins.) use twine to continue wrapping pork loins until reach opposite end, then tightly tie a second slip knot. two pork loin halves should be secured together with stuffed mixture.
add stuffed pork loin to baking pan lined with aluminum foil, and bake at 375F on middle rack for 40 minutes. remove from oven, use aluminum foil to completely wrap pork loins and let continue to cook on counter-/stove-top for 10-15 minutes. remove foil, butcher's twine, top with grated parmesan and serve.
notes:
mostly because of my 'saute everything in garlic before cooking' addiction, i chose to do likewise with the 'bellas. this is not necessarily required.
'to taste' is not a measurement, you'll get it right.
you can bet your hard working dollars and cents that next time i'll be baking this one with gruyere cheese stuffed in with the jam and 'bellas!
if this recipe has been a thing of firsts for you so far, then roll up your sleeves and enjoy your next first... cooking with coffee!.. in jam and in hand! that's right, as if the jam wasn't well enough alone right?!
i'd like to say this is your average bacon jam and portabella stuffed pork tenderloin, but who does this?! and who knows what's next.. maybe bacon-stuffed bacon?
the stuffed pork loin is only a half-stuffed pork loin until you get it all tied down. i slacked and opted out of the boy scouts before earning the badge for tying things together, fyi.
although, it would be nice of me to give you a heads up, i'm not the one to say you need to go out and buy this, this and that before starting in on my recipe. i like to work with what's already in the kitchen! regardless, buy yourself some butcher's twine. you'll need just a little.
oh! and i nearly forgot, but as promised... the drink this go around was the coffee, you'll see you have to drink some (it only makes sense) and then also a glass of the forche renault because red wine is required with every meal red wine goes with. and the music was none other than Adele! proper why? because her '21' album was release today!
*the times below are total prep & cook times... and total guesses... enjoy.
the friendlier printer version
the friendlier printer version
bacon jam (the 1/2 hr option)
makes about 1 cup, 25-40 minutes
1/4 lb sliced bacon, chopped to 1-inch wide pieces
2-3 garlic cloves, finely diced or smashed and peeled
2 tbsp red wine vinegar (may also use a cider vinegar)
2 tbsp brown sugar (packed)
2 tbsp maple syrup
1/4 c. brewed coffee
start by making a batch of your favorite coffee, preferably unflavored. then add bacon to a large skillet over medium heat, stirring occasionally until majority is slightly browned on both sides (less than crispy). remove bacon and place in bowl with paper towels to remove grease, keeping 1 tbsp grease in skillet (tip: save an extra 1 tbsp for stuffed pork loin). add garlic to skillet and saute 2 minutes. combine vinegar, brown sugar, maple syrup and coffee into skillet, bring to boil and stir semi-consistently for 2 minutes. add bacon and stir until bacon is well-covered.
transfer bacon mixture to small wok - or heavy saucepan with small bottom surface area - over low heat, uncovered. stir occasionally for 25 (or up to 40) minutes to a syrup-like thickness. remove from heat, place into food processor and pulse until chopped to desired consistency. set aside.
notes:
original bacon jam recipe from Martha Stewart
because i have a fear of burning sugar liquids quickly, i transferred to and 'slow cooked' in a wok.. it's a safer bet for not smoking up the kitchen with burnt sugars.
feel free to make large batches of jam at once, it should keep in airtight containers in refrigeration up to 4 weeks.
stuffed pork loin
serves 4, 1 hour
1 baby pork loin
1 1/4 c. portabella mushrooms, diced (use more/less to preference)
1 slice bacon (optional)
1 tbsp bacon grease
1 garlic clove, diced
basil
oregano
sea salt
black pepper, freshly cracked
parmesan, freshly grated
butcher's twine
start by bringing a small-medium skillet and bacon grease to medium heat. add garlic and saute 2 minutes. add mushrooms, splash of water, then basil, oregano, sea salt and black pepper to taste and saute 5 minutes. remove from heat.
heat oven to 375F. slice baby pork loin in half, crosswise, and lay side-by-side on cutting board. use butcher's twine and a slip knot to cinch first end of pork loins, pull tightly. (i'm right-handed, so i worked left-to-right.) begin stuffing mushrooms between pork loins, careful to hold loins closely together. stuff bacon jam atop mushrooms between loins. (optional: cut bacon slice in half and lay across top of stuffed pork loins.) use twine to continue wrapping pork loins until reach opposite end, then tightly tie a second slip knot. two pork loin halves should be secured together with stuffed mixture.
add stuffed pork loin to baking pan lined with aluminum foil, and bake at 375F on middle rack for 40 minutes. remove from oven, use aluminum foil to completely wrap pork loins and let continue to cook on counter-/stove-top for 10-15 minutes. remove foil, butcher's twine, top with grated parmesan and serve.
notes:
mostly because of my 'saute everything in garlic before cooking' addiction, i chose to do likewise with the 'bellas. this is not necessarily required.
'to taste' is not a measurement, you'll get it right.
you can bet your hard working dollars and cents that next time i'll be baking this one with gruyere cheese stuffed in with the jam and 'bellas!
This looks great!
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