Bacon Wrapped Pork Roast

A bright spot in our allergy struggles has been that we can all eat bacon. And so we eat bacon a lot. So when I was searching for a recipe for a pork roast I had bought, and came across a bacon wrapped pork roast, I was pretty excited. Turns out, it was for good reason. The roast was awesome and I’m already plotting how long I must wait to put this on the dinner menu again. Next week too soon?? Below is the whole dinner… it’s gluten-free, dairy-free, egg-free and nut-free. I cooked it all in the same oven (once it went to 425), and there were very few dishes (because I lined 2 of the pans). Hope you enjoy!

Bacon Wrapped Pork Roast

1 pork loin roast (about 4 lbs)
Salt, pepper, garlic powder
1 cup brown sugar
2 tbsp spicy mustard
1 tbsp soy sauce (gluten free)
1 tbsp Worcestershire sauce
1/2 cup pure maple syrup (divided)
10-12 slice of bacon (nitrate free)

1.) Preheat oven to 375 degrees. Line a baking dish with foil and place roast in it. Sprinkle it with salt, pepper and garlic powder.
2.) In a small bowl, mix brown sugar, spicy mustard, soy sauce, Worcestershire sauce and 1/4 cup maple syrup. Pour over pork roast, making sure it is coated well.
3.) Lay bacon slices over top of roast, overlapping slightly. Tuck them under the roast. Cover with foil and bake for 1 hour.
4.) Remove roast from oven, remove foil and baste the roast with the drippings. Turn the oven temp to 425 degrees and place the roast back in the oven. Bake for about 30 to 45 more minutes, or until internal temperature is at least 145 degrees.

Adapted from Sweet Tea and Corn Bread’s Bacon Wrapped Maple Glazed Pork Loin

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Bacon Wrapped Pork Loin

Asparagus with Balsamic Vinegar, Bacon and Maple

1 lb asparagus, ends trimmed
3 slice of bacon, diced
1 tbsp balsamic vinegar
1 tbsp maple syrup
Salt and pepper

1.) In a small non-stick skillet, fry the bacon until almost crispy.
2.) Place asparagus in a casserole dish, and pour bacon and bacon grease on top. Add vinegar, syrup, salt and pepper and toss.
3.) Bake at 425 for 15 minutes.

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Roasted Fingerling Potatoes

1 1/2 lbs fingerling potatoes, cut lengthwise
1 tbsp canola oil
1 tsp kosher salt
1/2 tsp pepper
1/2 tsp garlic powder
1 tsp dried parsley

1.) Place all ingredients in a gallon Ziploc bag and toss until potatoes are evenly coated.
2.) Pour potatoes onto a parchment lined baking sheet, and make sure potatoes are in a single layer.
3.) Bake at 425 for 40 minutes

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Sweet and Smokey Salmon with Lemon Pasta and Grilled Asparagus

Salmon – by far, my favorite fish.  It’s healthy, it’s delicious, and it’s hard to mess up. While I typically bake my salmon, last night I decided to throw it on the grill. This was a wild-caught Sockeye Salmon from Costco, which meant it was a perfectly cut filet, de-boned and great price. Win, win, win! I went for the sweet and smokey flavors of honey and Worcestershire along with some garlic and grilled the salmon on top of lemon slices. It turned out awesome! I paired it with grilled asparagus that I marinated in Worcestershire as well and a lemon angel hair pasta tossed with olive oil, butter and fresh basil. Yummy, yum, yum.

Sweet and smokey salmon

 

Sweet and Smokey Grilled Salmon

2 lb salmon filet, skin-on, de-boned
3 tbsp Worcestershire sauce
3 tbsp honey
1 tbsp olive oil
1 tbsp minced garlic
1 tsp dried minced onion
1/2 tsp pepper
Salt
1 lemon, sliced thin

1.) Rinse salmon filet to ensure there are no scales on the fish. Place in the casserole dish.
2.) In a small bowl, combine Worcestershire sauce, honey, olive oil, garlic, minced onion and pepper. Stir well.
3.) Generously salt the salmon and then pour the marinade over top. Spoon the marinade that collects in the dish back over the salmon to ensure it well covered. Let it marinade for at least 15 minutes.
4.) On a preheated grill, place lemon slices in the shape of the salmon filet. Place the salmon on top and close the grill’s lid. Grill over high heat for about 12 to 15 minutes, or until cooked to desired temp. No need to flip the salmon.

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Lemon Pasta

8 ozs angel hair pasta
3 tbsp butter
3 tbsp olive oil
1 tsp minced garlic
Zest of 1 lemon
Juice of 1/2 a lemon
1 tsp salt
1/2 tsp pepper
1/4 cup fresh basil, julienned
1/4 cup parmesan cheese

1.) Boil pasta according to package. Set aside.
2.) In a small sauté pan over medium-high heat, add butter and olive oil. Once butter is melted, add garlic and sauté for about a minute. Add lemon zest, lemon juice, salt and pepper. Pour sauce over pasta and toss.
3.) Add fresh basil and parmesan and toss some more.

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Lemon pasta

Grilled Asparagus

1 lb of asparagus, ends cut off
3 tbsp Worcestershire sauce
2 tbsp olive oil
2 tsp minced garlic
1 tsp dried minced onion
1/2 tsp salt
1/2 tsp pepper

1.) Place all ingredients in a gallon Ziploc bag. Toss well and let sit for about 15 minutes.
2.) On a preheated grill, place asparagus perpendicular to the grill grates.
3.) Grill for about 5 minutes, turn asparagus over, then grill for 5 more minutes.

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Grilled asparagus