Recipe for Roast Bacon Wrapped Pork

Pancetta Wrapped Pork Roast

I have fallen off the healthy breakfast eating band wagon the last month or so. Normally I am great about eating breakfast, but due to a variety of reasons the last couple of months I have grabbed for sweets more often than not first thing in the morning. It has finally started to catch up with me and I have been feeling not so fabulous the last couple of weeks. Therefore I woke up this morning and started my day the right way food wise. I have felt much better the rest of the day and am going to continue the healthy eating especially in the morning. One breakfast food that my family loves is bacon. The males in my family could eat bacon three times a day and be incredibly happy. This weekend I tried a new recipe for Roast Bacon Wrapped Pork from Food and Wine magazine.

This recipe has 7 ingredients. It takes 1 hour and 30 minutes of total time, 20 minutes of which is active. I used pancetta instead of bacon since it goes great with pork roast. Make sure to tie off the roast or the meat will dry out during cooking. The resting time is also essential. It helps to keep all the moisture in the roast and is vital to any pork recipe.

The flavor from the fresh herbs was great. I really love using fresh herbs since they create a lot of flavor with little effort. Plus they are very easy to grow in your garden. The roast that I bought wasn't the best. I would suggest using a high quality roast, the better quality really does make for a better tasting slice of meat. Overall, the flavor on this roast was delicious and the same herbs would work well with a tenderloin.

For the recipe go to Roast Bacon Wrapped Pork.

Recipe.com Dilled Pot Roast

I have a slight obsession with my slow-cooker. I love everything about it, the fact that it saves me time, that it can transform bad cuts of meat into a delicious meal and most importantly that it is very easy! Growing up my mom never really used her slow-cooker except for the once or twice a year she would cook a meal using it and then put it away until the following year. When I got married I quickly learned from my mother-in-law that the slow-cooker was awesome. It took a little trail and error of adding to much or not enough liquid to perfect my slow-cooker technique, but after a couple of years I started branching out and trying any recipe I could find using the crockpot. One of my favorite slow-cooker dishes is pot roast and I was excited when I ran across a recipe for Dilled Pot Roast on Recipe.com using fresh dill.

This recipe has 9 ingredients. It takes 20 minutes of prep and 6 hours of cooking time on high, and makes 6-8 servings. All the ingredients are basic and I had no problems finding any of them at my local grocery store. I cooked my roast on high due to the fact that I started it too late to cook on low. Normally I like to cook on low in my slow-cooker, I think the flavor is more favorable. I chose to Greek yogurt instead of plain yogurt, I prefer the flavor and thickness. Finally, I used kosher salt instead of regular salt, I find the flavor preferable in cooking and baking. I followed the remainder of the recipe as written.

I love the amount of time and effort that cooking in my slow-cooker provides. This recipe was no exception, the meat turned out moist and delicious. I chose to serve the roast over noodles as suggested, but honestly the taste of the roast was good enough to be served alone. The fresh dill really made this dish and created a great flavor for the roast. Overall, an easy and delicious slow-cooker recipe.

For the recipe go to Dilled Pot Roast.