Heather Longshore shares a menu that highlights many favorite farmers' market finds. She talks about cookbook inspiration and where to find inexpensive books. We discuss bulk shopping, especially for spices. Heather reminds us that hospitality feeds body and soul, so the tone of your home is important. To hear her must-have kitchen item and both of our hospitality fail stories, you've got to listen till the end! We're so glad you're here! (Visit www.comeoverfordinner.com for recipes, product links, and more!)
Bacon Wrapped Pork Loin with Roasted Potatoes and Dijon Dressing
Servings: 4 to 6 (Adapted from The Best One-Dish Suppers cookbook by the editors of Cook’s Illustrated.)
Pork and Potatoes: 12 ounces bacon (about 12 slices) 1 (2 ½ - to 3-pound) boneless pork loin roast, trimmed (fat layer on top should be ⅛ inch thick and no more) 2 teaspoons ground fennel seed Salt and ground black pepper 2 ½ pounds small red potatoes 1 inch in diameter, cut in half or larger ones cut into ¾ inch chunks 2 tablespoons olive oil
Dijon Dressing: ½ cup olive oil 1 cup low-sodium chicken broth 2 medium shallots, minced (about 6 tablespoons) 3 tablespoons white wine vinegar 4 teaspoons Dijon mustard ⅛ teaspoon sugar Salt and pepper, to taste ½ cup minced fresh parsley leaves (Serve dressing on the side of the pork and potatoes.) Serve with: Fall Harvest Honeycrisp Apple and Kale Salad by Half Baked Harvest
Broiled Honey-Thyme Peaches with Ice Cream and Aged Balsamic by Joanna Gaines in Magnolia Table
1. Preheat oven to 375°.
2. Lay the bacon on a large microwave-safe plate and weigh it down with a second plate. Microwave the bacon on high power until it is slightly shriveled but still pliable, 1 to 3 minutes. Transfer the bacon to a paper towel–lined plate and let cool slightly.
3. Line a large, rimmed baking sheet with aluminum foil. Pat the pork dry with paper towels. Rub evenly with ground fennel and season with salt and pepper. Lay the roast in the center of the baking sheet. Lay the bacon across in horizontal strips, tucking the ends underneath the roast (see picture).
4. Scrub and cut potatoes. Toss the potatoes with 1 tablespoon oil; season with salt and pepper to taste. Brush the baking sheet around the pork loin with 1 tablespoon more oil. Lay the potatoes, cut side down, on the baking sheet around the pork. Place baking sheet on an upper-middle oven rack. Roast the pork and potatoes until the pork registers 130° on an instant-read thermometer, 40 to 60 minutes, rotating the baking sheet halfway through roasting.
4. Remove the pork and potatoes from the oven, position the oven rack 6 inches from the broiler element, and heat the broiler. Broil the pork and potatoes until the bacon is crisp and browned and the pork registers 140 to 145° on an instant-read thermometer, 3 to 5 minutes.
5. To make dressing, whisk ½ cup oil, broth, shallot, vinegar, mustard, and sugar together in a large microwave-safe bowl. Microwave the dressing (uncovered) on high power until very hot, 1 to 2 minutes. Cover and keep warm until needed. Whisk to recombine if needed. Add parsley and serve on the side to drizzle over pork and potatoes.
6. Transfer the pork to a carving board and let rest for 10 minutes. Cut the pork into 1/2-inch-thick slices and serve with the roasted potatoes and Dijon dressing.