Bacon brings this pork loin roast to a whole 'nother level. It's natural saltiness and smokiness adds complexity to the spicy kick of the bourbon mustard. The mustard brand used in this recipe (Stoneridge) has some crushed seeds in the mix which adds more kick and a bit of texture. I chose a thick cut bacon. Each slice is twice as thick as a standard slice of bacon --- mmmore bacon flavor and it will hold its shape better through cooking and slicing. I also precooked the bacon for a couple of minutes to give it a richer color. You don't want to fully cook the bacon because the remaining bacon fat will baste the pork loin as it cooks, keeping it juicy and tender. Don't forget to remove the toothpicks before serving! Bacon Wrapped Bourbon Mustard Pork Loin Print ... [Read More]
mustard
Lemon Mustard Vinaigrette Chicken Sandwich on Artisan Bread
Lemon Mustard Vinaigrette Marinated Chicken on a fabulous artisan bread takes the concept of chicken sandwich to new levels. Sooo good I made it twice in one week – and we aren’t big sandwich eaters!!! Use your favorite artisian bread – sourdough, multi-grain or any round bread that is crusty on the outside and soft in the middle. Ask the bakery to slice it for uniformity. When you seldom eat bread as we do – go for a really good one when you do put it on the menu! I chose an asiago cheese loaf that was excellent. We opted not to toast it, but a little denser bread, like the sourdough, would be wonderful buttered and tossed in a skillet until just barely golden. For one set of sandwiches I used provolone cheese and needed two slices to cover the big sandwiches. For the second ... [Read More]
Honey Mustard Pretzel Coated Baked chicken Tenders
Honey Mustard Pretzel Baked ChickenTenders is flavorful, tender and delicious! The pretzel coating provides a nice bit of crunch and color. Serve with the honey mustard dressing for full flavor to brighten any meal. Don’t skip that part because the flavor is phenomenal over the baked chicken! You could pulse the pretzels in the food processor. Or put them in a zipper bag and smoosh them with a heavy drinking glass or the rolling pin. I opt for the second method. In this house, that’s faster than getting out the food processor and way more satisfying! You want to stop beating on the pretzels while there are still recognizable pretzel pieces though – no matter how great it feels to take out the day’s frustration. Whisk the dressing ingredients together and set aside at least half ... [Read More]
Wicked Good and Easy Pork Chops
These pork chops are wicked good! My sister in law, Deb, is from New England and was the first person I ever heard say something was wicked good. We tease about her accent – being from the Midwest and all, WE speak with the correct accent. When Wheels and I visited, Deb told us that they would be taking us to a seafood restaurant called Newick’s. I kept looking for Newark’s – compensating for her accent. Guess what? It really did say N E W I C K on the sign. Maybe part of the accent is in the hearer’s ear! These pork chops were a surprise, too. Surprise that I ever tried them because I do not like mustard. Not as in I hate it and it would never cross my lips, but I won’t go out of my way to eat something with mustard in it. Not only did I voluntarily make this – but it has ... [Read More]
