Smokey Barbecue Pork Loin
Jul 14, 2005
This is a wonderful late summer or early fall recipe using fresh vegetables and berries, with the added touch of our local dark rum and truly Canadian maple syrup. You can vary the vegetables depending on what is available at the time, just use about a half pound of vegetables per person. Also, we like the tarragon, but a combination of fresh herbs could be used with the vegetables. This recipe will serve 6 ? 8 people. Easy to prepare,it is fancy enough for company but simple enough and quick enough for a family supper. Because the vegetables and roast cook together and the sauce it quick, it can be cooking while you enjoy your company. Begin by preparing the pork and vegetables and then while they are cooking, prepare the barbeque sauce.
Make Dad's day a special one by firing up the barbecue and grilling him this juicy, flavourful steak.
Presentation is everything when it comes to your Thanksgiving spread, and this elegant stuffed roast, brushed with an apple and Dijon glaze, is absolutely stunning.
Back bacon, which is from cured, smoked cooked pork loin, is also known as Canadian bacon south of the border. Peameal bacon is also from the pork loin but has been cured in brine, or sweet pickled, and is uncooked. Peameal bacon is characterized by its cornmeal crust.
Look for a roast with the backbone (chine) removed or with the chops separated at the backbone.
This recipe never fails and consistently draws rave reviews. Excellent served with garlic, herbed roasted potatoes, or garlic mashed potatoes.
