Banquet dels Quatre Barres (2nd edistion)

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What happens when you have a cocky rooster who attacks small children?  Dinner.  This rooster got to age for 2 days in the fridge and was fork tender after roasting but I needed the perfect sauce.  Something sweet.  Something sour.  Something best served hot.  I had just the right new recipe to try out on the damn cock who went out with a squawk.

Limonada – Lemon Sauce

Peacock Dora and more 026Translation:

First make broth of chickens and the broth should be well cooked and flavorful.  And then make of it milk of peeled and minced almonds.  And put this to cook in a good pot, with spices, much ginger, saffron, and lots of white sugar and juice of lemons.   And make it to boil a lot.  And if you wish to enhance it, put in a chicken wing well minced, so that it disappears.  And this sauce should be well colored, and you should give with chickens from the spit or the pot.  And you should have much sugar and juice of lemons, in the stew that the one pull the flavor of the other.  And flavor it with salt and with spice, of sour and of sweet.  And if for chance you don’t want to make it with sugar put in of good honey.

From the 14th c. Sent Sovi.  Translation copyright Edan Rain. From: A Brief Overview of Early Spanish Cuisine. Pg. 30.

Ingredients:

1 tsp ginger

1 pinch saffron

1 Tbsp. sugar or honey

1 C lemon juice

1 C almond milk

1 whole roasted chicken

1 C chicken broth

 

Redactions:

Roast a whole chicken.

Peacock Dora and more 001

This rooster will offend no more.  So fresh if I squeezed he’d still be crowing.  Gather up your ingredients.  I had to wait till the chicken was roasted for the drippings.  That’ll teach me to get ahead of the recipe!

Peacock Dora and more 017Take the juice from the roasted chicken and pour into a pot.

Peacock Dora and more 018This came straight from the roasting pan of the above rooster.  I would suggest saving the drippings from any future chickens just in case you have a period sauce you want to make.  They used a LOT of what we would consider wastage now…i.e. the roasted juice and fat of a fresh cock.

Add the almond milk,

Peacock Dora and more 019

with spices with lemon juice,

Peacock Dora and more 022

and add the sugar.

Peacock Dora and more 021

Give everything a stir till blended then boil.

Peacock Dora and more 024

Once the sauce has thickened and reduced by 1/3, take the chicken and quarter it.  Place on a plate and pour the sauce over.

Peacock Dora and more 026I had to add a bit of honey because the lemon juice I used was organic, so it was NOT a mellow lemon flavor.  This juice had bite.  So be sure to taste this before you serve over the hot chicken.  My daughter was delighted with the taste of the sauce and her former pet rooster.  The circle of life was had this night!

March 30, 2016 | No comments

Ok, so this wasn’t my most sought after posting.  I mean really, who other than a serious foodie eats head cheese these days?  However, like many things medieval, head cheese was popular and fairly tasty.  Period head cheese is sweeter than the modern savory but that’s more of a taste thing.

 

final head cheese pics 002

Head cheese.

To prepare jelly from pigs’ snouts, ears and feet.

Translations:

Scappi mentions jelly made from pig in two sections. The second sections (#243 from Book II) goes into greater detail than the recipe from (#97 from Book II).

Get twenty pigs’ feet, six pounds of fresh pork rinds with the fat off, four snouts and four ears; was and clean everything. Boil it in a cooking pot with eight liters of white wine, eight of water and one and a third, more or less, at your discretion of vinegar. When you have skimmed it with a wooden spoon, put in a little salt, an ounce of crushed pepper, an ounce of cinnamon, an ounce of ginger and two nutmegs. Boil it all together. When the ears and snouts are a little less than done, take them out and finish cooking them in another pot with wine vinegar, pepper and enough salt, so they’ll be more tasty. When the decoction is cooked, do the test described in the previous recipes. Skim off all the fat with a wooden spoon and strain the decoction. When that is done, put in two and a half pounds of sugar, half a pound of firm honey and eight well beaten egg whites bringing it all to a boil as in the previous recipes and then putting it through a bag. When it has been strained, have the ears and snouts already split in two and arrange them carefully in dishes the bottoms of which are covered with three fingers of set jelly; then fill up the dishes with cold jelly so that the ears and snouts are held between the two jellies In the interval between jellies, with the ears and snouts you can put the feet, which have been cooked separately from the jelly in the same way as the snouts and ears are cooked. It has to be a deep dish or else use an earthenware baking dish or a shallow basin. When the jelly has set and is firm and you want to take it out of the pot, warm the pot in hot water so the jelly warms then quickly flip it over into a dish. Large or small depending on the depth of the jelly, because that way the jelly will rise up above the dish. If the inside, by the ears and snouts, you would like to put cleaned almonds, that is optional. For decoration around the dish put bay leaves. That jelly needs to be somewhat acidic and give it a tang with spices.

(Scappi, pp. 260/Book II. Rcp #242)

Ingredients:

1 or 1/2 pig head

1 trotter

2 tsp ground pepper, cinnamon, nutmeg, ginger

1/2 gallon wine

8 cups water

1 1/2 C vinegar

1 tsp salt

 

2nd cooking

4 tbs sugar

4 tbs honey

1 C broth from above

 

Redaction:

As you can tell I didn’t use 20 pigs feet. Just wasn’t going to happen. Not enough room in any of my pots or at the market. So I improvised. I used half a pigs head and scaled down from there. There is NO way I would ever have enough need for a full head (or 20 feet) of jellied pig meat unless serving a whole bunch of head cheese at a feast.

Roast pig and other 025Here is half of Wilbur’s head, cleaned and ready to go!

Roast pig and other 027

Take the cleaned pig’s head and put in a pot with your wine (I had to use mead because one bottle of wine was just not going to be enough).

Roast pig and other 029Yes you leave the eye, ear and tongue in…It just is.

Add your water and vinegar than add the spices. Let the head cook for a few hours till the meat is ready to start falling off the head. This takes about 2 to 2.5 hours. The head was still frozen when I put it in the pot and the meat was pealing from the bone at 2.5 hours. Skim the fat off the broth every hour or so.

 

Roast pig and other 051

Once the meat is ready to fall off the head, pull the head out and pull off the meat. Put the head bone back into the original broth and cook down. Here I used a slow cooker overnight set on low. Put the meat in a pot with the sugar and honey for the second part.

When the meat has cooled slice it into bit sized chunks, slicing the ears into strips.

Roast pig and other 056

I had to improvise at this point. The ears were indistinguishable from the other bits of meat and skin. I didn’t have the foresight to keep track of the ear before peeling off the meat.

I took the fat from the cheek and blended it smooooooooth like butter in the Cuisinart. For a more period feel, use a mortar and pestle…it’ll take about an hour.

Roast pig and other 059

 

The cheek meat went into the bowl with the other bits and pieces.

Roast pig and other 057

The sugar and honey were added.

Roast pig and other 058

I didn’t use the table sugar (I’m out) so used brown sugar. Don’t worry you can play around a little with the taste and what you prefer so don’t fear making small alterations! The meat was originally supposed to cook a little more; however I ran out of time and had to put the meat into the fridge overnight. Mix everything together.

Roast pig and other 061

It looks horrible but tastes great.

So this is where things get interesting.  The trotter is used not only for the meat and fat but for the gelatin it produces when boiled.  That clear gel seen when you’ve cooked chicken or pork on the under side where the juice sat…that’s what we want.  The pig trotter adds enough to make a jello of the meat. (hence the original recipe calling for 20 trotters…here we just need one).  If you have absolutely no chance of getting a trotter, you can use clear gelatin.

Roast pig and other 054The pan was oiled with walnut oil first before I added the broth.

 

Roast pig and other 062

Place cool jelly on the bottom of the pan,

Roast pig and other 064

then the bits of meat with another layer of cooling jelly.

Roast pig and other 065

 

Let the jellies cool until solid.

 

final head cheese pics 001If you’ll notice my head cheese has a much darker color than the more modern head cheese available in the deli’s these days.  I used a red wine vinegar and brown sugar which gave the entire dish a deep caramel color.  The taste is still excellent however the coloring in tune with the ingredients used.

Serve with bread or crackers.

final head cheese pics 002I had pita bread on hand…and it was pretty damn good.  A bit sweet but as the cook I was expecting that.  Most people thing a meat gelatin to be savory so make sure that anyone who tastes realize they aren’t getting savory but a sweet meat dish.  Will help in the strange category.

February 28, 2016 | No comments

Life has been busier than a one legged man in a butt kicking contest.  Right now, my house looks like it’s been mugged by a grocery store as I get ready to feed 150 people at the Bryn Gwlad fall event.  Excited but exhausting.  No helpers, as my kitchen is sized for 1 and .5 butts.  Luckily the meat is mostly done now I’m just down to the pilaf and stewed fruits.  However I do have a few moments to post this wonderful little gem of a dish.  One of many quick easy sauces that is absolutely divine!

 

Raison sauce and tongue pie 023

Raisins of Corinth (Currant Sauce)

Translation:

…make a syrup of wine, raisins of Corinth, sugar and saffron, and boil it a little; mix powder of Ginger with a little of the same wine, and put thereto; then put away the fat of the stew of the capon and put the syrup of the stew and pour it on the capon and serve it forth. (Renfrow, pp. 94)

Ingredients:

1 C. wine

1 C. broth

1.5 tsp ginger

4 tsp raisins

1.5 tsp cinnamon

Or

2 C. broth and NO wine.

Redaction:

I used a white wine from a previously opened bottle with chicken stock. The spices were all gathered with the stock and wine.

 

Raison sauce and tongue pie 002

The liquid poured into a pot, set on high. The spices were added with the raisins. The spiced stock was then boiled for roughly 20 minutes (or until reduced to half).

 

Raison sauce and tongue pie 004

At this point the sauce tasted excellent but was not very thick. I would suggest grinding the raisins prior to adding to the wine and stock or you can reduce the sauce then hit frappe in the blender. This sauce is nicely sweet and savory all at once with a touch of alcohol. If you don’t have a white wine, use a red or mead. Whatever your preference is or is on hand. Should alcohol (wine mead or beer) be an issue use 2 C. of broth, reducing down to one cup with all the spices included.

The sauce is just that easy.  Minimal muss and fuss.  Period sauces were use what you have and make it quickly but well.

Raison sauce and tongue pie 023

 

The sauce was tested not on capon or roasted hen but on wine cooked tongue. The sauce and tongue were a great hit. Chicken is the next meat to be dipped into this sauce.

September 28, 2015 | No comments

So occasionally I find odd bits of meat pieces in the freezer.  I know what they are and about when I put them there (no freezer burn please!) I just can’t remember what the ORIGINAL use was for, so I improvise.  This improvisation came about during a “I want MEAT now!!!” phase and a few things from the cupboard.  I’m rather please with how tasty it all turned out.

Murammala bi kam’a

(Beef Stew with Truffles and Garbanzos)

Meat and onions 2 005

Translation:

Cut meat into small pieces, wash it, and put it in a pot. Add soaked chickpeas, zayt maghsul (washed olive oil), galangal and cassia, a piece of each, chopped onion, chopped fresh herbs, and a little salt.

Pour some water into the pot and let it boil, skimming the froth as it comes up. Add black truffles, chopped into small pieces like meat. If truffles are not available, substitute with carrots or gourd, also chopped like the meat. Add them to the pot along with black pepper, coriander seeds,…cumin, and a small amount of cheese and ground cassia.

Garnish the top with many poached eggs, and allow the stew to settle and rest for a while. Ladle and serve the dish, god willing. (Ibn Sayyar al-Warraq, pp. 283)

Ingredients:

3 lbs. Stew meat

2 Tbsp. ea. Parsley and basil (dry if fresh is not available)

1 pinch saffron

1 Onion

1/2 C. Olive oil

1 16 oz. can garbanzo beans drained

1 Tsp ea. Ground cinnamon, black pepper, coriander, cumin, galingale

2 Tsp sea salt

3 Bruised bay leaves (fresh) or 3 whole dried to be pulled out at the end of cooking

2 C. Carrots

2 C. Water

3 or 4 eggs raw eggs or more

Cheese to taste (feta or manchago)

Redaction:

So the meat I used here is a bit of brisket with the fat trimmed.  This is a tough chewy chunk of meat so needs a lot of slooooow cooking.  A crock pot is really good for this or low and slow in the oven.

I cut up the beef (note the chunky quality?) This will cook down.

Chopped meatand onions (separately) then gathered all the herbs

Onion and herbs 001carrots and garbanzo beans.

GarbanzoI was being a little lazy with the carrots (no truffles were on hand) and used baby carrots unchopped.  If you have regular carrots and want to chop them by all means please do!

I poured roughly one half cup of olive oil into a crock pot then added the meat.   Once the meat was in the crock pot, I added onions, spices, carrots and salt.

Onion and herbs 009

I also added about two cups of water and the garbanzo beans.

Garbano over meat Give this a stir so that everything is well mixed and the water just a little under the ingredients.

start of stewBefore serving crack 3 or 4 eggs over the stew to poach.

Meat and onions 2 001If you don’t feel comfortable with poaching the eggs in the broth, poach them prior then serve a poached egg per bowl over the stew.

Meat and onions 2 002This is what the poached egg in beef stew looks like.  I was a little hesitant myself to do this as I was like “Really?!  Poached eggs in a beef stew?  Were they mad?!”  Turns out this adds a really nice creamy flavor to the stew.  I recommend this part highly!

When scooping out your stew make sure to get at least one poached egg to be broken in the bowl.  Add cheese and server forth!

Meat and onions 2 005

August 14, 2015 | No comments

Having a little bit of time on hand, I decided I wanted to try something new…again.  I haven’t done a lot of Roman lately so back to Rome for their tasty pork recipes.  I am going to suggest either a good ciabatta type of bread or jasmine rice to help sop up the very rich sauce.

Ius in Aprum Elixum: Sauce for Boiled Boar

 Roman and Pine Nut pork 010

Translation:

Pepper, lovage, cumin, silphium, oregano, pine nuts date, honey, mustard, vinegar, liquamen, and oil. (Apicius, pp. 263/translated by Cocock $ Grainger)

Ingredients:

2 lbs. pork butt

1 ts.p ground cumin and ground pepper

2 Tbs. fresh chopped oregano

2 C. sweet red wine

1 C. pitted and chopped dates

1 Tsp mustard (stone ground or Dijon)

1/3 C. balsamic vinegar

1/2 C. olive oil

1/2 C. honey

1/2 tsp. fish sauce

Redaction:

This recipe is for a much gamier cut of pork than we have available in the stores today. Our normal pork butt or shoulder is a bit fattier and tender then period cuts of boar would be.

 

Roman and Pine Nut pork 007

I choice not to boil the meat but I did decide to use a slow cooker for this recipe. (My oven being broken the biggest reason).

If this were to be done in period, the meat could be slow cooked in the ingredients or roast the meat and combine the ingredients to make a sauce to be cooked down in which the meat can be dipped into.  As in Rome, mix it up!  No recipe was ever written in stone in Rome.  The could make a sonnet recipe into an epic cookbook or a cookbook into three lines.  Enjoy playing with this even if nothing more then making the sauce to dip pork chops into.

Gather all the ingredients together.

 

Roman and Pine Nut pork 001           Ignore the orange.  It wasn’t in the recipe, just making a cameo before breakfast!

Throw everything but the oregano (the green stuff) and the dates into the crock pot or what ever pot you are cooking with.  Pit the dates.  Then chop the oregano and dates roughly.

 

Roman and Pine Nut pork 005

 

Throw these into the crock pot, then added the 2 lbs. of pork butt.

Roman and Pine Nut pork 009

 

As usual the mixing and stirring doesn’t look like much.  Give the dish a few hours until the pork is fork tender.  Then you’ll be doing nothing but licking your lips.

The sauce will be nice nice and thick after a few hours.  If you want to make sauce even thicker, take the meat from the crock pot and put aside.  Remember it’s fork tender so treat it gently.  Then pour the sauce into another pot and slowly simmer till reduced by 40%.  You want to balance a good dipping/soaking sauce with butter knife cutting sludge.

 

Roman and Pine Nut pork Spices

There wasn’t a lot of leftovers, but the little that remained was wrapped in home made tortillas (any fried flat bread will do) and consumed the next morning.  Still fork tender and rich in flavor.

January 21, 2015 | No comments

I made this dish with a group of friends a while back.  The weather at the time was HOT and the kitchen even hotter.  The weather has cooled off a bit making this one of those perfect fall/winter dishes.  Make many because they will not last!

devoured meat pie

Sanbusag : Triangular Turnovers with Meat Fillings

Translation:

Take meat from the back between the two shoulders, the inner thighs, the rump and some sheep’s tail fat.  Remove the veins.  Pound (the meat) very well on a board, with a knife.  Then pound with them, the whites (of onions) leak leaves, fresh coriander, rue, and some mint.  Pound them extremely well.  Pour over then Nabatean murri, as much as needed.  Throw into it dried coriander, black pepper cassia (cinnamon), cloves, what you prefer or aromatic spices and ginger, kneading them well with spices and oil.  Cook them well until done.  The (preparation)( is Isfidhaj.  If you would like to be sour, then throw into it some pounded (dried) yogurt whey, as much as you like, or some dried buttermilk or some sumac juice or any other souring agent, as you like, God willing.  When you have finished doing that then fill then sheets of bread with it, folding them into triangles, squares or rectangles.  If you would like to add some dried fruits, then throw in it that which you would like of walnuts, almonds, coconut, pistachios, hazelnuts, pine nuts, and anything else.  If you would like to decorate it with eggs as is done during feasts and banuest, then do so.  If you prefer to make them in the Babaki manner, then take yeast dough ad roll it out thin\.  Cut out round with a round wooden mold similar to a small hollowed bowl.  Stuff it with meat and seal the edges together with fingernail impressions.  Deep fry in washed olive oil or sesame oil.  Once they are browned, then remove them and eat them with what you like made of vinegar or mustard.  This is the method of preparing Sanusaj and its various types of except of how to make them sweet.  (al-Warraq, Abu Muhammad al-Muzaffar ibn Nasr ibn Sayyar, Kitab al-Tabikh wa Islah al-Aghdhiya al-Ma’Kulat wa Tayyibah al-At’imah al-Masnu’at/Salloum, pp. 85-86)

Ingredients:

Dough

1 lb ground lamb meat

1/2 a chopped onion

1 chopped white of a leek

1/2 tsp fish sauce

1 tsp dried coriander, black pepper, cinnimaon,

1 tsp fresh chopped ginger (1/2 tsp of dried will do if fresh is not available)

1/2 tsp of dried clove

Redaction:

Gather all of your meat spices and dough into one spot.

spices for meat pieBrown the meat then add your spices.  I decided not to get wild and funky with the filling the first few times.  That is for another night.  So I stuck with the basics of meat, spices and bread.  Get the basic down first then start playing with the different types and tastes.

I started the meat sizzling and add spices to the pan with the meat while it was cooking.

ground meat with spiceWhile the meat is cooking roll out your dough to the size desired.

rolled out dough

I did use the oil and spice dough suggested from Rodinson. This dough as a really good taste!  You can use a good butter crust or a lard crust.  This is one of those “I am the cook so I get to choose” decisions.

Here I used a small pie form, not because the dish called for the pie forms but because I liked the pottery.  As you can see by this recipe mix and match is part of the fun of this dish.  Place the rolled out dough into the pie plate or, if this is going to be a shell, place the dough on a cutting board to be filled.

meat in doughNext take the now cooked meat and fill your dough “pocket”.  Once the pocket is filled, seal the dough.

raw meat pieHere I was being very rustic i.e. lazy and flipped the dough ends up and over for a without regard to looks.  These do NOT last long.  If you are showing these in an A&S display use some creative imagination to make them pretty to the eye and not just yummy for the starving hordes in the house.

devoured meat pie

I didn’t have enough fresh olive oil to fry these so I placed them into the oven at the default temp of 350 till done, which is roughly 45 minutes, when the shell turns a nice golden brown.  There were none left for lunch left overs the next day.  They are just that good!

October 22, 2014 | No comments

Had a few issues with the site.  Thank you for your patience as new posts will be updated very shortly!  😉

June 23, 2013 | No comments

Now I love asparagus, especially in spring when greens are craved.  This recipe combines asparagus with butter and what a better combination can be had?

Esparechs

(Fried Asparagus)

Translation:

If you wish to eat asparagus, take them, and clean them, and parboil them.  And when they are parboiled, flour them with wheat flour; and then put them in the paella, and fry them until they are cooked.  And they go on platters.  And whoever wishes, put vinegar on it.

(McDonald, pp. 19)

Ingredients:

Asparagus

1 C. wheat flour            2 Tbs salted butter        ¼ C. red wine (or balsamic) vinegar

*McDonald suggest olive oil instead of butter and red wine vinegar – I liked butter and balsamic vinegar better, so cooked the asparagus accordingly.

Redaction:

The ingredients for this are pretty straight forward.  Wheat flour, asparagus, and butter.

asperagus w flour

I took a large handful of asparagus and cut off the last 2-3 inches so that only the tender top 5 inches were left.

cut aperagus

The ends are cut off as they are usually tasteless and woody.  Not some thing even the best butter can remedy, so just remove them until you get to the green tasty parts!

I then placed the spears into water and let these be parboiled for 1 minute.  After that the spears were drained.

aperagus blanching

Parboiling does a quick cook with out destroying.  Note: do not over boil!  Just a quick hot boiling bath for 1-2 minutes. to soften up the asparagus cell fibers and you are good to go for the frying!  (well after draining off the water that is.

The wheat flour was spread out onto a small plate, where the individual spears were rolled.

spears rolled in flour

After the spears were rolled in the wheat flour, 1 Tbs of butter was melted into a pan and half of the asparagus was fried until golden brown on all sides.

browning in butter

*hint: if you want to use 2 Tbs of butter per batch, don’t hesitate.  There can almost never be to much butter where asparagus is concerned!

Then the cooked spears were removed onto a clean plate.

The last Tbs of butter was melted and the remaining asparagus was fried.

fried asperagus

Once all the asparagus was cooked, a bowl with balsamic vinegar was placed to the side for easy dipping.  These are excellent either plain or with vinegar!

This batch never made it out of the kitchen.  I munched on these till they were all gone.  So the word of warning is: if you like asparagus and are serving more then just yourself…make LOTS!

Ever been to a pig roast?  The kind where the meat of honor can take up the driver side of the car with both piggy feet touching the floor and still able to look over the dash, to tell the pedestrians to get the hell off of their piggy highway?   (Don’t ask…it’s just safer that way.)  The type of pig roast that the piggy is cooking all day long, till the fat has permeated the meat which is now falling off the bone?  Where salt has been added to the cooking meat with the occasional round of sauce and spices?  That’s what a full pig roast is about!  /drool!  Unfortunately we don’t have a full pig roasting, just a much smaller recipe of tasty piggy goodness.

We are bypassing the Romans today (and their wonderful piggy cooking) and going to Spain from the 14-15th century,  for a taste of pork that is almost sublime. There is some discussion among Roman cook books that period pork was both leaner and tastier, due to the pigs being herded among the woods to forage among oaks and orchards for dropped nuts and fruits, thus lending a nuttier and superior flavor.  This type of pig farming is still being utilized among Spanish pig farmers, centuries later, who raise of black Iberian pigs for specialty hams.  (Hey at $200 a lb for jamón Ibérico de bellota – one type of ham…I’d call that an expensive specialty!)  We aren’t going that rich though today.

Instead of a full sized pig roast, this recipe is on a slightly smaller scaled version, the kind where you can use a suckling pig (if you have a spit-roast in back) or just a really good pork loin on hand.  Guess which one I had?

Porc en Ast

Roasted Pork Loin

Translation:

Spit-roasted suckling ought to be eaten with ayllada blanca or with salt and pepper.

*Ayllada blanca is not given a definition.  My thoughts are this is either a white sauce or a spicing per the following of salt and pepper in the recipe.

*Bacon: This manual mentions that bacon of period was referred to as carn salada or “salted meat”.  “In the 14th century , medical philosophy held that smoke and smoky food were unhealthy.  meat was usually cured with a combination of salt and air drying.” (McDonald, pp. 10).  This was not always held in every area of the Medieval world for cooking as smoking was a viable way to preserve a varieties of meat.

(Banquest del Quatre Barres, pp. 5)

Ingredients:

1 – 1.5 lb pork loin                  course ground salt

*5-8 strips of bacon

*Optional

My Redaction:

Now this recipe is the pared down essential of how to make pork loin taste divine (one of these day’s it’ll be the full sized version!).   Not having a spit, I had to improvise a little.

Pork bacon salt

I have a decent bit of pork loin here.  I had originally taken a very large pork loin and cut the loin into 4 sections so as to maximize the different dishes I wished to cook while minimizing the cost.  Always a good thing to keep in mind.  The bacon is just a thick cut type and the salt a course ground sea salt.

The pork was salted on top and bottom then wrapped in bacon.

bacon wrapping

The bacon is held to the pork loin with the judicious use of toothpicks.

back side of bacon wrapping

The bacon covers the slight layer of fat, leaving the leaner side covered with the bacon ends.  Some cooks will argue that the lean side should be covered while the fat should be the pinned side.  I preferred covering the fat as the fat side became the top of the roasting loin with all the fat drippings going down onto the lean meat and into the pan, keeping everything juicy and moist.

The original recipe does not suggest bacon or carna salada, yet modern pork needs a little extra help some times to retain flavor.   I agree with the recipe that bacon should be added to help the flavor; however I salt prior to adding the bacon instead of after.  My personal take is the bacon can be peeled off if desired (heresy I know!) but the salt is an intrinsic part of the taste for this recipe.

The meat is placed with the toothpicks down ward in a roasting pan.

Loin in roasting pan

I added a little bit of water at the bottom to keep the house from filling from smoking pork and bacon grease.

The loin was cooked for 30 + minutes (till done) at 350.

Roaste Pork LoinThe cut in the middle was the first meat check to confirm well done.  It wasn’t so back in the oven it went till thoroughly cooked!

After removing from the roasting pan slices were cut along the bacon for 1″ perfectly done, incredibly taste pork.  This isn’t a spit-roasted pig by any means; however this is a pretty close 2nd or 3rd if a spit-roast or grill isn’t available!