- OMAHA STEAKS OFFER: $10 Off Orders Over $50 + $4.99 Shipping directly to you!
- Enjoy Great Savings from Free Catalogs
Clothing, Wine & Brew, Invitations,
Wedding, Hobbies & Crafts
Celebrity Roast
Do you like being in the meat of things? Today's recipe uses a hearty four-and-a-half pound piece of boneless pork roast for a mouth-watering family dinner.
NEW: Our newest cookbook review - Hard Core Carnivore by Jess Pryles
If you want to read our previous Recipe of the Week newsletters, I have been making them available from a new page on our website. Look here!
Enjoy this Texas Cooking recipe and have a great week!
******************************
You are reading our Recipe of the Week newsletter. In 2018 our main monthly newsletter will feature brand new recipes that we add to the TexasCooking.com website. If you do not already receive our monthly newsletter, subscribe here.
Roast Pork and Potatoes with Bacon, Garlic and Sage
This is a wonderful dish for a family meal, a company meal or a buffet. Roast pork on its own smells terrific, but add garlic, fresh sage and bacon (I used applewood smoked bacon), and the aroma will arouse all appetites. The pork cut featured in the above photo is a 4-1/2 pound pork tenderloin, and it was delicious. Because you don't want to overcook this lovely cut of pork, get yourself a good instant-read meat thermometer. It's a wise investment.
- 4- to 5-pound boneless pork roast or pork tenderloin
- 1 teaspoon salt
- 1/2 teaspoon ground black pepper
- 3 garlic cloves, slivered
- 1/2 pound bacon
- 1/4 cup fresh sage leaves
- 16 small red (new) potatoes, with skins
- Bring roast to room temperature before roasting.
- Preheat oven to 350°F.
- Trim excess fat from the roast.
- Rub roast with salt and pepper.
- With a sharp knife, make small slits all over the roast and insert a sliver of garlic in each.
- Stretch each piece of bacon before using it (otherwise it will shrink when you wrap it around the roast).
- Wrap the bacon strips around the roast, tucking sage leaves under each strip.
- Fasten the bacon with toothpicks.
- Set the roast in a roasting pan and surround it with the potatoes which have been boiled in their skins for 10 minutes.
- Sprinkle the potatoes with salt and pepper.
- Roast for 1-1/2 to 2 hours, turning roast halfway through cooking.
- The roast is done when it registers 150°F on a meat thermometer.
- Remove roast from the oven and let it rest in a warm place, covered loosely with foil, for 10 minutes.
- Remove toothpicks.
- Cut the roast into thick slices.
- Serve with the potatoes and spinach or green beans.
The serving dishes in our photograph are Fiesta dinnerware.
Lone Star List
Important Texas stuff this week:
- Sweet Bake Life: Stacked Beef Enchiladas - Selena Week, A Pleasant Little Kitchen: Smoked Salmon and Horseradish Baguette, Stacey Mattinson: Whole Wheat Chicken Enchiladas , Tag Sale Tastes: Bunny Snack Mix.
- Events!! 6th Annual Houston BBQ Festival Sunday April 15 1pm to 4pm, Galveston Food & Wine Festival returns on April 20-21, New "Taco Fest" festival in downtown San Antonio coming April 14 at La Villita. 2018 is San Antonio's official 300th birthday! Keep up with events for their tricentennial at 300 San Antonio.
- TM BBQ: Barbecue Takes Off at Bush Airport - With its meat cooked on-site and an eye-catching exhaust system, Houston's new Q is a first-class joint.
- Homesick Texan: Coffee and Brown Sugar Glazed Ham recipe
- Eater Austin: Pitmaster Dylan Taylor wants to open his own place.
- Addie Broyles: Check out the ugliest loaf of bread this baker has ever baked - Oat flour is flour, right? That's the reasoning that came to mind when I ran out of all purpose flour over the weekend.
- Houston Chronicle: Messina Hof winery introduces canned wine in time for Summer.
- UK Telegraph: Tortilla with aioli, smoked eel and sobrasada: a culinary journey inspired by Pablo Picasso.
- Cookbook Review: Hard Core Carnivore by Jess Pryles --- Buy the book on Amazon
New Cookbooks We're Reading
- The Austin Cookbook: Recipes and Stories from Deep in the Heart of Texas
by Paula Forbes
What's up in the world of BBQ? - BraveTart: Iconic American Desserts
by Stella Parks - "connects the dots between your childhood treats and digs into the storied pasts of American favorites, such as cream pies, vanilla wafers, peanut brittle and even Reese's Peanut Butter Cups." - Addie Broyles / Austin American-Statesman - What's a Zucchini? And Other Questions Americans Once Asked - The Food Explorer: The True Adventures of the Globe-Trotting Botanist Who Transformed What America Eats
by Daniel Stone
- TMBBQ reviews Wingman Brothers Smoke House in Marble Falls.
- NYT: He Ate the World's Hottest Pepper, Then Landed in the Hospital with "Thunderclap" Headaches.
- MySA: Hemisfair Plans Big Birthday Bash - San Antonio Magazine: Hemisfair: Gathering Place World's Fair park roars to life again for the city and the world.
- Fort Worth Weekly reviews the Fort Worth Food & Wine Festival days 1, 2, 3 & 4 with lots of great food photos.
- Oh So Cynthia: The Food Network debuts Dallas Cakes April 30
- Urban IPM: How a vibrating bumblebee unlocks a flower's pollen - sonication
- Texas Standard: Seeing Stars at Texas' Five Dark Sky Parks
- The Atlantic: Why Whales Got So Big
- Where in Texas to get the best wildflower photos this spring.
- Texas Parks & Wildlife: Explore Texas State Parks this Spring.
- What to do this weekend? Visit a Farmer's Market! COMPLETE LIST OF FARMERS MARKETS IN TEXAS
Corpus Christi Caller Times: How to make Selena-inspired Tex-Mex Pizza by Vianney Rodriguez of SweetLifeBake.
Request a Free Garden Catalog
Texas Cooking's monthly newsletter showcases new articles, reviews and recipes on the site. Follow our columns about cooking, Texas trivia and other Texas news as well in this informative email.
Sign up here.
Unsubscribe from the Recipe of the Week Newsletter