Honey Mustard Pork Roast with Bacon

It seems appropriate to end 2012 by posting the first meal we had to start the year. This is an indication of how many photos and recipes I've tried that have yet to make the blog. Add keeping up with blogging to my 2013 resolutions list.

Pork is one of the foods that you can eat on New Year's Day to bring you luck for the coming year. We figured a little extra luck never hurts, so we chose a pork roast wrapped in bacon. This was simple to put together and delicious to enjoy with some prosecco. The arugula salad base added a nice peppery citrus flavor as well. I found this Giada recipe on The Way to his Heart.

I wish you a fabulous celebration to end 2012 and welcome 2013!

For the pork, you will need:
*1/4 cup Dijon mustard
*2 tablespoons whole grain mustard
*2 tablespoons honey
*2 tablespoons chopped fresh rosemary
*2 garlic cloves, minced
*1 center-cut, boneless, pork loin roast, about 3 1/2 pounds
*12 slices bacon, about 1 pound
**kitchen twine



For the arugula salad base, you will need:
*3 tablespoons fresh lemon juice
*3 tablespoons extra-virgin olive oil
*Kosher salt and freshly ground black pepper, to taste
*about 5 cups baby arugula

1. Align an oven rack in the lower 1/3 of the oven; preheat the oven to 350 degrees.

2. In a small bowl, add the Dijon mustard, whole-grain mustard, honey, garlic, and rosemary; mix together until smooth.

3. Arrange the pork in a 9 by 13-inch baking pan and spread the mustard mixture evenly over the roast. Once coated, start on 1 side and lay a piece of bacon, lengthwise, on top of the pork. Lay another slice of bacon on the pork making sure to slightly overlap the first piece. Continue with the remaining bacon until the pork roast is fully covered in bacon. Secure the bacon in place using kitchen twine. Roast for 1 hour.

4. After an hour, loosely cover the pan with foil and roast for another 10 to 20 minutes until an instant-read thermometer inserted into the thickest part of the pork registers 160 degrees. Remove the pan from the oven and allow the roast to rest under the foil for 20 minutes. (You could prep the salad now-see step 5) Carefully transfer the roast to a cutting board. Remove the kitchen twine and slice the pork into 1/2-inch thick slices.

5. While the pork is resting, you can start the salad. In a small bowl, whisk together the lemon juice and oil until smooth; season with salt and pepper, to taste. Put the arugula on a large platter, or individual serving plates, and drizzle with the dressing. Arrange the pork slices on top and serve.

Enchilada Stuffed Mushrooms

Here's another appetizer that I test drove at our weekly football potluck get together. I love mushrooms and Dave can't stand them. The taste of these was good enough for him to overlook the texture and enjoy the flavor. This is a quick stuffed mushroom recipe. I look forward to trying these again soon.I found this recipe on Lauren's Latest.

You will need:

*20-24 baby bella mushrooms
*
6 oz. softened cream cheese

*1/4 cup grated parmigianno regianno cheese

*1 teaspoon taco seasoning

*1 green onion, sliced-white and green parts 

*1 cup grated cheddar cheese, divided

*salt & pepper, to taste

*1 cup red enchilada sauce

*any desired toppings: sour cream, salsa, cilantro, etc. (We enjoyed them as is)

1. Preheat oven to 375 degrees. Lightly grease a baking dish.

2. Remove stems from mushrooms and wipe caps with damp cloth. Place clean caps into greased baking dish.

3. In a bowl, stir cream cheese until soft and smooth. Add parmigianno regianno cheese, taco seasoning, green onion, 3/4 cup cheddar cheese, salt and pepper to the cream cheese. Mix well. Spoon filling into mushroom caps. Pour enchilada sauce over top. Sprinkle with remaining 1/4 cup cheddar cheese. Bake 20 minutes until browned and bubbly. Serve hot.