This was an interesting concept that I had no intention whatsoever of posting. Part of the rational behind that is personal but the biggest reason is that it's just not a pretty presentation...well not as pretty as I'd like it to be. This was shared with a few close friends as an idea for them to try and they encouraged me to post it so other folks may get the same idea for something different and totally creative to do. The bacon jam came from our good friend
Steve H
I made a batch last weekend and this stuff is simply incredible!! We have found so many things to use this stuff for it's probably illegal...but I don't care. Come and arrest me 
I started with a basic little pork loin. Here it is in a deep wall CI griddle seasoned with S&P
Coat the top with a liberal dose of bacon jam
Onto the Rec Tec. Running 275 and will just keep an eye on the IT
Got some rice going with veggie broth and some seasonings
Slice some zucchini, brush with my garlic olive oil, and season with some Tuscan seasoning
About an hour in and the pork is looking really good...and smells terrific!
After grilling the zucchini for a bit, flip and cover with mozzarella cheese
Pork all done and into the house. This is just gorgeous!!
This is where things get sloppy. No way to slice this thing without a preponderance of bacon jam everywhere...but that's not a bad problem to have
Close up. Look at how juicy this thing is!! Never had a pork loin come out like this before.
Money shot...such that it is. Meal actually tasted a lot better than it looked
The pork was simply superb. I got a really nice flavor of the bacon jam throughout the roast. That was probably aided by cooking it in the CI skillet so all the juices were still in there for the pork to steep in. For an off-the-cuff meal, I'll say this was probably the tastiest pork loin I've ever done. the complexity from the bacon jam was just off the charts. Fast forward to this evening. There was still a nice chink of the pork loin left. I got out the little slicer, shaved it really thin, and was gonna grill some sammies. Nope!! Not happening. Tracy said no bread, just serve it piled high on the plate and let it continue to be the star. Did some garlic mashed taters and a nice little salad. What a great meal of leftovers!!
Pork shaved this and ready to do something with...
Put it in a pan and lightly heat it up. I don't want to over cook it so am very careful with this step
Got some gravy going
Missed a pic of the mashed taters in progress but here is the plated meal for this evening
Well there ya have it. Two nights in a row of the most tasteful pork loin I have ever eaten. If any of you are on the fence about making the bacon jam or what you'll do with it, here is an idea to consider. Well, gotta run. Tracy wrapped up her work and is now beckoning. See y'all tomorrow and have a great evening.
Robert
Steve H
I made a batch last weekend and this stuff is simply incredible!! We have found so many things to use this stuff for it's probably illegal...but I don't care. Come and arrest me I started with a basic little pork loin. Here it is in a deep wall CI griddle seasoned with S&P
Coat the top with a liberal dose of bacon jam
Onto the Rec Tec. Running 275 and will just keep an eye on the IT
Got some rice going with veggie broth and some seasonings
Slice some zucchini, brush with my garlic olive oil, and season with some Tuscan seasoning
About an hour in and the pork is looking really good...and smells terrific!
After grilling the zucchini for a bit, flip and cover with mozzarella cheese
Pork all done and into the house. This is just gorgeous!!
This is where things get sloppy. No way to slice this thing without a preponderance of bacon jam everywhere...but that's not a bad problem to have
Close up. Look at how juicy this thing is!! Never had a pork loin come out like this before.
Money shot...such that it is. Meal actually tasted a lot better than it looked
The pork was simply superb. I got a really nice flavor of the bacon jam throughout the roast. That was probably aided by cooking it in the CI skillet so all the juices were still in there for the pork to steep in. For an off-the-cuff meal, I'll say this was probably the tastiest pork loin I've ever done. the complexity from the bacon jam was just off the charts. Fast forward to this evening. There was still a nice chink of the pork loin left. I got out the little slicer, shaved it really thin, and was gonna grill some sammies. Nope!! Not happening. Tracy said no bread, just serve it piled high on the plate and let it continue to be the star. Did some garlic mashed taters and a nice little salad. What a great meal of leftovers!!
Pork shaved this and ready to do something with...
Put it in a pan and lightly heat it up. I don't want to over cook it so am very careful with this step
Got some gravy going
Missed a pic of the mashed taters in progress but here is the plated meal for this evening
Well there ya have it. Two nights in a row of the most tasteful pork loin I have ever eaten. If any of you are on the fence about making the bacon jam or what you'll do with it, here is an idea to consider. Well, gotta run. Tracy wrapped up her work and is now beckoning. See y'all tomorrow and have a great evening.
Robert
