Nolen's Pork Loin Roast

With Rosemary, Bacon and Potatoes and
served with Green Salad with Blue Cheese and Apples with Lemon Vinaigrette
Presented by Ronna Reed for November 1, 2006

Nolen's Pork Loin Roast with Rosemary, Bacon and Potatoes (Serves 4)
Here's what you will need:
  · 2 1/2 lb. Celebrity Pork Loin Roast
  · 4 large potatoes
  · 6 slices Celebrity smoked bacon
  For the Marinade
  · 1/3 to 1/2 cup olive oil
  · 3-5 cloves minced garlic
  · 4 tbsp. chopped fresh rosemary
  · White or red wine
  · Salt and pepper to taste

Scrub the potatoes clean but don't peel them. Cut them in half and then cut each half into 3 or 4 lengthwise wedges. Put the potato wedges in a bowl. Make a marinade with the olive oil, salt, pepper, minced garlic, and fresh rosemary. Divide the marinade equally in two. Pour half on the potato wedges and the remaining half into a zip-lock bag with the pork loin roast. Add a little white wine to the pork marinade if you like. The pork will not need to marinate longer than a half hour as it will quickly take on the flavors of the marinade. Or you can marinate the pork the night before if you like and simply baste the potatoes the next day right before roasting with the remaining marinade.

Pre-heat the oven to 350 degrees. Place the potato wedges in a 9 by 13 inch baking pan. On top of the potatoes arrange 5-6 bacon slices in a criss-cross pattern and put the pan in the oven for 15 minutes. Then pull the pan out slightly and place the marinated pork right on top of the bacon slices. Cook the pork, bacon and potatoes for another 25 -50 minutes or so until the loin roast is just done. Let it rest ten minutes before slicing and serving.

Green Salad with Walnuts and Apples Here's what you will need:   · Fresh salad greens   · 1 diced apple   · 1/2 cup chopped walnuts Combine fresh green lettuce of your choice with chopped walnuts and diced apples. Season with Lemon Vinaigrette.

Lemon Vinaigrette Here's what you will need:   · 2 tbsp. fresh lemon juice   · 1 tbsp. sugar   · 3 tbsp. extra-virgin olive oil   · Freshly ground black pepper   · Salt Combine lemon juice, sugar, salt and pepper. Slowly whisk in oil to emulsify.

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