Anyways, H.T. had the pork roast on sale, ergo, I purchased it and immediately went to thinking how I could involve bacon into this meal. Porky needs more porky, right?! I looked through the fridge for a few items to make a sauce. and of course it had to be low sugar. UGH. I forget where carbs hide. I decided to use some apricot butter, dijon mustard, red pepper flakes and two tablesppons of splenda brown sugar to make a paste to rub onto the pork, that I decided should just be wrapped in the
Pork Roast 1-2 lbs
8-10 slices thinly sliced bacon(I prefer maple cured)
3 tbsp dijon mustard
1 1/2 tbsp apricot butter(you could use jam, but I prefer the butter)
2 tbsp splenda brown sugar
1 1/2 tbsp bourbon
dash of red pepper flakes
combine the mustard, apricot butter, brown sugar, bourbon and red pepper flakes to make a semi thick paste. Rub half on pork. Lay bacon slices in a shallow baking pan and place roast in the middle of slices. Wrap each slice tightly around the roast and brush on the remainder of the paste.
|Before his bath|
Cook according to the directions of your roast, but normally it's 350 and half an hour to 45 minutes per pound. Then to get the top crispy, I broiled it for about 5 min. Just check on it every few minutes to make sure it doesn't burn.
I think this may be one of my favorites, it is really simple and extremely tasty. So be smart and make this. especially if you're a carnivore.
I'm sure someone else has come up with one similar to this. I think I may have even had something that resembles it a few years ago, but I can't remember specifics. So for now...this particular recipe is mine.