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Pork loin and roasted vegetables

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Here's the first of two fantastic pork roast recipes from the National Pork Board and They're perfect for a holiday dinner-or any time of the year!

Simply Saucy Bacon-Wrapped Pork Loin
4 lb boneless center-cut pork loin roast (untied), fat and silver skin trimmed
1 ½ tsp kosher salt (or regular or any salt substitute)
1 tsp ground black pepper
1 Tbsp vegetable oil
8 to 9 bacon slices
1 cup barbecue sauce

Preheat the oven to 450 (degrees) F.
Season pork with salt and pepper.
Heat oil in a large skillet over medium-high heat.
Add pork and brown on all sides, about 6 min.
Transfer to plate; cool for 10 min.
Wrap bacon slices around roast; do not overlap bacon.
Tie lengthwise and crosswise with kitchen string to hold bacon in place; tuck bacon ends under string.
Place on rack in roasting pan, tucked-end side down.
Roast 15 min.
Turn pork over, reduce temperature to 350 (degrees) F; roast 15 min.
Remove rack and return pork to pan, tucked-end side up.
Roast, turning occasionally for about 50 min., until bacon is browned and thermometer inserted in center of roast reads 145 (degrees) F.
Remove from oven and let stand for 10 min.

The Basic Sauce

Skim fat from pan juices; leave browned juices in pan.
Add barbeque sauce and and your preferred ingredient for one of three simple sauces (keep reading!)
Simmer over medium heat, stirring to loosen browned bits in pan; simmer 2 min.

Remove strings, carve pork and serve with sauce.

Serves 10

Basic Sauce Add-ons

Choose one ingredient for whatever sauce you want to make.
Love Savory? Whisk 2 Tbsp Dijon mustard into the sauce.

More into Smoky? Add 1 to 2 minced chipotle chilies in adobo (canned) to sauce.

If you love Spicy, stir 2 Tbsp pickled jalapenos, drained and finely chopped, into sauce.

For Fruity lovers, stir 8.25 oz can of crushed pineapple, drained, into sauce.

Here's the second one:

Balsamic Rosemary Pork Loin
2 ½ lbs boneless top loin pork roast
1 ½ cups of fresh rosemary leaves
12 cloves garlic
3 Tbsp olive oil
2 Tbsp balsamic vinegar
1 tsp salt
2 tsp black pepper
2 ½ lbs small red potatoes, cut into ½ -inch wedges

Preheat the oven to 450 (degrees) F.
In a food processor, combine rosemary, garlic, oil, vinegar, salt and pepper; pulse to a coarse, wet paste.
Spread ¾ paste on all sides of the roast.
Place roast, fat side up, in a shallow roasting pan big enough to hold roast with 3 inches around all sides.
Cook for 15 min.
Meanwhile, in a large bowl, mix potatoes and remaining paste.
Reduce oven to 350 (degrees) F.
Place coated potatoes around the roast; cook for 50 to 60 minutes, tossing potatoes halfway.
Cook the roast until internal temperature reaches 150 (degrees) F.
If potatoes aren't done, transfer the roast to a cutting board and continue cutting potatoes.

Remove the roast from oven; let rest for 10 min.
Slice and arrange on a platter with potatoes.

Serves 8 to 10

And here's a quick, easy recipe for:

Roasted Vegetables
A batch of veggies, like carrots, parsnips, beets, tomatoes, potatoes, whatever you like
Olive oil
Salt and pepper
Optional: Any condiment or seasoning you like

Peel the veggies (if needed) and cut into equal-sized pieces (as much as possible) to ensure even cooking.
Drizzle with a generous amount of olive oil, and use your hands to toss the veggies, so that they'll coat evenly.
Sprinkle with salt, pepper and any other seasoning of your choice.
Spread in a single layer on a parchment-lined baking sheet.
Roast in a 450 (degrees) F. oven until tender, about 30 minutes.

Sources: Print ads from the National Pork Board-Better Homes and Gardens, Dec. 2012 and Dec. 2010 and food/know-how section-Better Homes and Gardens, Dec. 2012



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