Pork Bomb

If you're a bonafide pork lover like I am, this dish is Nirvana.  Pork loin, ham, sausage meat and bacon all wrapped up in one tidy bundle.  This can be done either in the oven or on the grill; if using a grill, use indirect heat with a drip pan.

The pork cut in the recipe may or may not be available to you.  If not, you can substitute a large pork tenderloin of about 1-1/2 lbs.

12 thick slices bacon
1 lb Italian sausage, casings removed
1/2 lb thinly-sliced ham, proscuitto, Parma or Serrano ham
1 boneless pork loin centre roast, well seasoned with freshly ground black pepper

On a large cutting board, weave the 12 slices of bacon; 6 horizontally X 6 vertically.

Using your hands, spread out the sausage meat as evenly as possible over the bacon.  Next, cover the sausage meat with the ham of your choice, overlapping the pieces slightly.  Lastly, place the pork roast along an edge of the bacon concoction, and roll until roast is enveloped. Secure the closure with toothpicks, and place on a rack in a roasting pan, seam side down.

Roast in a preheated 350 degree oven until the pork reaches 160 degrees. Allow to sit, covered, for 15 minutes before carving.

Green Salad with Bacon & Tomato Vinaigrette

Bacon and tomato is such a classic combination, so I created a salad dressing which incorporates both flavours.  Served, of course, on a salad containing bacon and tomatoes.     

Salad

2-142g packages baby arugula with spinach

½ lb bacon, diced and cooked until crisp (reserve 2 T fat for dressing)

½ lb vine-ripened tomatoes, cut into bite-sized pieces

2 hard boiled eggs, chopped

½ c croutons

Dressing

½ c diced vine-ripened tomatoes

2 T white vinegar

2 T clear bacon fat

1 t Dijon mustard

1 clove garlic, minced

¼ t salt

Freshly ground black pepper to taste

Cook bacon and drain on paper towels.  Set aside.

Prepare dressing by combining all ingredients in a food processor or blender, and process until smooth.  Chill until ready to use.

When ready to serve, assemble salad ingredients in large salad bowl, add dressing, and toss until distributed.  Serve immediately.