Herb and Garlic Crusted Pork Roast

This recipe is from Better Homes and Gardens. I normally buy pork roast already marinated. This was amazing! First time I ever soaked pork over night in a brine. Makes a huge difference in the flavor all the way through the pork. The original recipe is below however I do suggest making double the bacon and crust mixture. It just did not seem like enough. I thought the pork looked lonely so I added bacon on the top.

Herb and Garlic Crusted Pork Roast

Ingredients
1/2 cup kosher salt
1/4 cup brown sugar
8 cups cold water
1 center-cut, boneless pork loin, about 3 to 3 1/2 pounds
3 Tbsp. peanut or vegetable oil
4 slices desired bacon,  (uncooked)
1 Tbsp. apricot preserves
2 Tsp. finely chopped fresh garlic
1 Tbsp. chopped fresh rosemary
1 1/2 cups fresh bread crumbs
3 Tbsp. chopped parsley
3 Tbsp. melted butter

Directions

1. For brine, in large bowl dissolve salt and sugar in 8 cups cold water. Transfer pork to brine, making sure it is fully submerged, cover and refrigerate overnight or for up to two days.

2. Remove loin from brine and blot dry with paper towels. In a nonstick skillet heat oil then brown roast on all sides, about 10 minutes. Set aside for 5 to 30 minutes to cool slightly.

3. In food processor puree uncooked bacon to a smooth paste. Transfer half the bacon to bowl. Stir in apricot preserves, chopped garlic, and 2 Tsp. of the chopped rosemary.

4. Place cooled pork loin on waxed paper. Spread thinly with bacon mixture. In separate bowl mix bread crumbs, remaining rosemary, parsley, melted butter, and 1/2 Tsp. each kosher salt and ground black pepper. Toss well to mix. Press crumb mixture onto roast (except ends), applying enough pressure for the crumbs to adhere.

5. Position oven rack in lowest position; preheat oven to 425 degrees F. Transfer roast to wire rack in foil-lined baking dish or roasting pan. Roast for 15 minutes. Reduce temperature to 350 degrees. Roast for 45 minutes more or until an instant-read thermometer registers 145 degrees. (If crust begins to brown too deeply, tent with foil.) Remove roast from oven, tent with foil, and allow to rest for 15 minutes in warm place.

Twice-Baked Sweet Potatoes

I found this recipe in Martha Stewart's cooking magazine. I served Christmas Day with the Honey Glazed Ham (see main course tab), stuffing, and other items my guests brought. To my surprise this was so good. I knew the recipe could go either way since it has goat cheese in it. I love goat cheese but it also can be too much of a good thing. I topped my potatoes with Cinnamon.

Twice-Baked Sweet Potatoes

Ingredients
5 sweet potatoes
2 tablespoons butter
4 oz goat cheese
Salt and Pepper to taste
3 tablespoons chopped chives (I used parsley)
1/4 cup chopped pecans
1/4 cup bread crumbs

Directions
1. Preheat oven to 375. Prick potatoes with a fork. Place on a large sheet of foil on a baking sheet. Bake until tender. About 1 hour. Let potatoes cool.

2. Halve sweet potatoes lengthwise. Scoop out potatoes from flesh and place in a mixing bowl. Arrange skins on a single layer on the baking sheet. Add goat cheese, butter, salt, and pepper to mixing bowl. Mix on medium high speed for about three minutes. Add chives and then mix again for about a minute. Scoop potato mixture back into the shells. Discard any remaining shells. Top with bread crumbs and chopped pecans. Bake for 10 minutes.

Chicken and Wild Rice Casserole

This recipe is from Southern Living Magazine. I made half the recipe and it still took up a 9x11 pan. I skipped the water chestnuts because Tony and I are not fans of it.

Chicken and Wild Rice Casserole

Ingredients 1 (2.25-oz.) package sliced almonds
2 (6.2-oz.) boxes fast-cooking long-grain and wild rice mix
1/4 cup butter
4 celery ribs, chopped
2 medium onions, chopped
5 cups chopped cooked chicken
2 (10 3/4-oz.) cans cream of mushroom soup
2 (8-oz.) cans chopped water chestnuts, drained
2 cups soft, fresh breadcrumbs
1 (8-oz.) container sour cream
1 cup milk
1/2 teaspoon salt
1/2 teaspoon pepper
4 cups (16 oz.) shredded Cheddar cheese, divided

Directions
Preheat oven to 350°. Bake almonds in a single layer in a shallow pan 4 to 6 minutes or until toasted and fragrant, stirring halfway through.

Prepare rice mixes according to package directions.

Meanwhile, melt butter in a large skillet over medium heat; add celery and onions. Sauté 10 minutes or until tender. Stir in chicken, next 6 ingredients, rice, and 3 cups cheese. Spoon mixture into a lightly greased 15- x 10-inch baking dish or 2 (11- x 7-inch) baking dishes. Top with breadcrumbs.

Bake at 350° for 35 minutes. Sprinkle with remaining 1 cup cheese, and top with toasted almonds. Bake 5 minutes.

To Make Ahead: Prepare as directed in Steps 2 and 3. Cover with aluminum foil, and freeze up to 1 month. Remove from freezer, and let stand at room temperature 1 hour. Toast almonds as directed in Step 1. Bake casserole, covered, at 350° for 30 minutes. Uncover and bake 55 minutes to 1 hour and 15 minutes or until thoroughly heated. Sprinkle with 1 cup (4 oz.) shredded Cheddar cheese and toasted almonds. Bake 5 more minutes.

Served with Roasted Cauliflower and Goat Cheese

Harley for Christmas

It has been a hard year since Tony's accident and I am amazed he wants to ride again. I bought him a Harley Davidson Road King for Christmas. I financed it, took out insurance, and worked with one of his friends to get it over to a neighbor's garage to hide it until Christmas. Tony got it a few days early after I found out someone he works with hinted to him. It was a beautiful day though when he got the bike and I am glad he was able to ride that day.

Tony was good to me for Christmas. I had a list of Michael Kors items I wanted. He threw in a purse as well. That was a nice surprise for me.

Christmas day we had friends over for dinner. It was nice to have people over at our house on a holiday.

I'll be Back

Work has been killing me lately and I have not had a chance to try any thing new. I do have some ideas for Christmas. You should hear back from me soon!