Roast Pork Loin with Bacon and Brown Sugar Glaze (adapted from the Comfort of Cooking, original recipe here)
For the pork:
1 tsp salt
1/2 tsp chili powder
1/2 tsp ground cinnamon1/4 tsp paprika
1/4 tsp coarse ground black pepper
1/4 tsp ground cumin
1 boneless pork loin, about 1-1/2 pounds, trimmedBacon (2 to 4 slices, depending on their size)
For the glaze:
1/2 cup brown sugar, packed
1 T flour
1 T cider vinegar
1/2 tsp Dijon mustard
1. Preheat the oven to 350 degrees. Line a roasting pan or casserole dish with foil.
2. Whisk together the salt, chili powder, cinnamon, paprika, pepper, and cumin. Rub all over the pork, and then place the pork in the baking dish. Cover the pork with the bacon, laying the strips diagonally and cutting to size with kitchen scissors.
3. Roast for 35 minutes.
4. Meanwhile, make the glaze. Combine the brown sugar, flour, vinegar, and mustard in a saucepan. Simmer for one minute. Remove the pork from the oven and spoon the glaze over the pork. Roast until the pork registers 160 degrees on a meat thermometer, 10-15 minutes longer. Remove from the oven and let rest for a few minutes. Slice and serve.
1 T oil
12 ounces green or wax beans, or a mix
1/2 medium onion, thinly sliced1/2 tsp coarse salt, divided
Freshly ground pepper
Juice of one lemon
1. Heat a large skillet over medium-high heat. Add the oil and heat 30 seconds. Add the beans and onion, and cook three minutes, stirring often. Add 1/3 cup water, cover, and steam for 5 minutes.
2. Remove the cover, add 1/4 tsp and cook over high heat, stirring often, until the beans are al dente and slightly charred. Stir in the remaining 1/4 tsp salt and pepper to taste.
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