Firehouse Friday's: Newington

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Firehouse Bacon Wrapped Boneless Pork Loin with Sautéed Brussel Sprouts

Ingredients:
1 - 5lb Boneless Pork Loin            
6-8 Slices thick Cut Bacon
¼ cup melted Butter                
1tsp Garlic Powder                
1tsp Brown Sugar                    
1tsp Cumin

Glaze:    
1 cup Light Brown Sugar
1tsp Salt
2tbs Cider Vinegar
2tbs Flour

Directions:
Mix dry ingredients together and rub down pork loin after trimming off excessive fat. After rubbing loin proceed to wrap loin with bacon. In a preheated 350 degree oven Roast Loin uncovered for 1hr 15 min to 1 hr 30 min for a roast temp of 140.

For Glaze mix all ingredients together and bring to a simmer, spoon over Loin. Roast loin uncovered for another 10-15 min and finish on Broil setting until roast reaches an internal temp of 155. Remove from oven and let rest for 15 min which allows the juices to redistribute throughout the meat make very moist. Slice, Serve & Enjoy!

Sauted Brussel Sprouts
Ingredients:
1 Bag Frozen Brussel Sprouts            
6-8 Slices of Bacon            
6 Cloves of Garlic                
1tsp Salt
1tsp Black Pepper
1tbs Melted Butter

Directions:
Defrost Sprouts in warm water. Drain and slice in half. Dice Bacon and Garlic Cloves. In a medium Sautee pan add bacon as soon as bacon renders down add the garlic. When garlic is soft and bacon gets crispy add in well drained sprouts along with 1tbs butter. Toss well in pan with Salt & pepper and serve.