Friday, November 21, 2014

"Who's a Little Piggy!"

I love this classic line from the movie A Christmas story. The mother is simply trying to get her son to eat.  If he was offered this yummy pork loin stuffed with apples and wrapped in bacon she wouldn't have to ask twice.

 Adding the apples and onions
 Securing the bacon with skewers
Ready to slice

Bacon Wrapped Maple Pork Loin with Pumpkin Grits

3         lbs.      pork loin
4                    apples - 2 red and 2 green, cored and sliced thin
1                    large sweet onion slice thinly and cut into half
4         Tbsp.   maple syrup
2         Tbsp.   cinnamon or pumpkin pie spice
12-16   strips   bacon
Pumpkin Grits:
6         cups    vegetable stock or water
1 1/2    cups    white grits
11/2     Tbsp.   salt
2        tsp     fresh cracked black pepper
3/4      tsp     cinnamon
1/3      cup    heavy cream
1/2      cup    fresh shaved parmesan cheese
½       tsp     fresh cracked black pepper
1 1/2   cups  pumpkin puree
3        Tbsp. shaved parmesan cheese
1/3      cup    Mascarpone cheese
2        Tbsp. chopped sage


1   Season meat with salt and pepper.

2   Make slits 3/4 the way through the pork loin in 3/4 inch intervals.

3   Season with salt and pepper between the slits. Drizzle some maple syrup into the slits. Place 1/2 slice onion and 1 apple slice between each slit.

4   Lay bacon strips on pork and wrap around so that they are overlapping.  Secure with bamboo or wooden skewers.

5   Place any leftover apples and onions in the bottom of a roasting pan to make a vegetable rack. Sprinkle with cinnamon.  Place pork roast on top. Roast at 350 degrees for 25 minutes or until an internal temperature reads 135 degrees on a probe thermometer.

6   Remove from oven and let rest 10 minutes before slicing.

7   Serve with Pumpkin Grits.

Pumpkin Grits:

1   In heavy bottom rondo style pan bring stock or water to a simmer and add grits in a slow stream (known as raining in), whisking until completely incorporated. Add salt, cinnamon and pepper.

2   Continue to stir with wooden spoon occasionally until all the liquid is absorbed and the polenta is thick and soft about 25-30 minutes.

3   Add pumpkin puree and continue to cook another few minutes.

4   Add cream and Parmesan cheese, simmer for an additional minute until combine.

5   Mound grits onto platter in big spoonful’s and arrange pork next to grits; sprinkle with sage.

1 comment:

  1. This looks amazing! I'll share it on Pinterest for sure. Thank you for the recipe. I haven't made anything this tantalizing for quite a while. My husband will be impressed!

    (P.S. Who's=who is, whose is about belonging to.) Sorry, I couldn't help myself!