With summer winding down, the remaining Bitch and BBQ sessions I have planned for the season are also numbered (mostly because I’m about out of Bitch).
This past weekend we had another session. On the menu was bacon wrapped pork loin, corn on the cob, rice, and molten chocolate cakes.
To prepare the pork loin, I seared it for a couple minutes on each side, and then put it in a roasting pan and covered it with strips of Kansas City-style bacon (the bacon pictured here was actually the leftover bacon I fried for breakfast the next morning – I did not cook the bacon prior to wrapping it around the pork loin, but I just wanted you to see a close up photo of the delicious meatiness that is KC-style bacon). The pork loin and bacon were acquired on our recent trip to The Pork Shop (I will write more about that adventure later this week). I poured a mixture of chicken stock, minced garlic, rosemary, sage, and thyme over the top, and then placed some sliced pearl onions in the pan. I baked the loin for about 90 minutes at 300 degrees, occasionally basting it with the liquid mixture.
The only casualty of the evening was the back of my hand which now features a nasty burn mark due to my laziness in using the oven. But fortunately I had enough Bitch on hand to numb the pain.