Bacon Wrapped Pork Loin

Ingredients

For the brine

• 8 cups water 
• 1/3 cup salt 
• 2 tablespoons maple syrup 
• 1 teaspoon pepper 
• 2 sprigs fresh sage 
• 2 garlic cloves 
• 1 bay leaf 
• 1 (4- to 4 1/2-lb) boneless pork loin roast, trimmed 

For roasting pork

• 4 garlic cloves, minced
• 2 tablespoons of sage
• 3 tablespoons of  maple syrup
• 16 strips of bacon (about 1 lb) 
• 1 tablespoon cider vinegar 

Directions

Brine pork

1. Combine all brining ingredients except pork loin in a 3- to 4-quart saucepan and heat over high heat, stirring, until salt is dissolved. 

2. Pour brine into a deep 4- to 5-quart pot; cool to room temperature, uncovered, about 2 hours. 

3. Add pork to brine, making sure it is completely covered by brine, and marinate, covered and chilled, 8 to 24 hours. 

Roast pork

1. Put oven rack in middle position and preheat oven to 350°F. Pat pork dry (discard brine) and remove any strings, then transfer to a roasting pan. 

2. Stir together garlic, sage, and 1 tablespoon syrup in a small bowl and rub all over pork. 

3. Lay bacon slices crosswise over loin, overlapping slightly, and tuck ends of bacon underneath loin. 

4.  Roast pork until thermometer registers 140°F, about 1 1/4 hours. 

5. Stir together 1 tablespoon syrup and vinegar until combined. Brush vinegar mixture over bacon slices and continue to roast pork until thermometer registers 150°F, about 10 minutes more. 

6. Remove from oven and let stand in pan 15 minutes. 

7. Transfer roast to a cutting board with a lip, reserving juices in pan, and let roast stand, uncovered.

Creamed Corn

Ingredients

• 1/2 onion, diced
• 1 tablespoon butter
• 2 pinches kosher salt
• 8 ears fresh corn
• 1 sprig fresh rosemary, bruised
• 1 tablespoon sugar
• 1/4 teaspoon turmeric
• 2 tablespoons yellow cornmeal
• 1 cup heavy cream
• Fresh ground black pepper

Directions

1. In a saucepan over medium heat, sweat the onion in butter and salt until translucent.

2. In a large mixing bowl, place a paper bowl in the middle of the bowl. Resting the cob on the bowl in a vertical position remove only the tops of the kernel with a knife, using long smooth downward strokes and rotating the cob as you go. After the cob has been stripped, use the dull backside of your knife to scrape any remaining pulp and milk off the cob.

3. Add the corn and pulp mixture to the saucepan and cook over medium high until the juice from the corn has tightened. Add the rosemary. Sprinkle the corn with the sugar and turmeric. Stir constantly for about 2 minutes. Sprinkle the cornmeal onto the corn, using a whisk to combine well. Add the heavy cream and cook until the corn has softened, about 2 to 3 minutes. Remove the rosemary. Season with freshly ground black pepper. A perfect side dish for all meals!

Grilled Rosemary Garlic & Ginger Pork Chops

Ingredients

• 4 Center Cut Pork Chops (1 inch thick)
• 1/2 cup fresh lime juice
• 2 teaspoons crushed dried rosemary
• 2 teaspoons ground ginger
• 1 teaspoon black pepper
• 1 teaspoon cayenne pepper
• 2 teaspoons garlic, minced
• Asparagas
• Olive Oil
• Salt & Pepper
• Can of Black Beans
• Vigo Yellow Rice
• 1 Sweet Onion
• 2 Red Peppers
• 1 teaspoon of Butter

Directions

1. To make the marinade, stir together the lime juice, rosemary, ginger, black pepper, cayenne pepper, and garlic in a bowl & mix.
2. To use the marinade, pour the marinade into a resealable plastic bag, and add up to 4-6 of pork chops. Seal, and marinate in the refrigerator at least 2 hours, up to 24 hours.
3. Heat up the Beans, Cook the Rice
4. Rough Chop the Onion & Pepper, then Sautee w/ Butter & Olive Oil until soft, add salt & pepper to taste.
5. Rub Olive Oil, Salt & Pepper on the Asparagas and put on the grill for about 20.
6. Grill Pork Chops 5 Minutes on Each Side , Add remaining Marinade after the flip.