Big day last week

By: 
Keith Bryant
 Last Wednesday I was able to put the ripe young age of 53 in the books and move onto 54. I don’t feel like I really hit my stride until my 40’s. I am just as busy now as I was when I was a chef on a cruise ship. 
 It was nice to feel important for a day or so and the young ladies at the candy shop bought me one of those combo insta pot and air fryers. Sharon’s response was oh no not another kitchen gadget.
 Also, one of my friends decided to post one of those recipes you see on Facebook and comment how yummy it looked. 
 I don’t think Veronica thought I would accept that as a challenge, but it looked and sounded really good to me also. So on Sunday, I made a little candy at work, took Groot my new puppy out to do a little training with ducks and came home to use the insta pot and try to cook this new dish.
 I don’t know if you have shopped at the new Ridley’s store, but there are some super deals going on now. 
 I had a few minutes the other day to talk to the butcher and he told me the price for chicken and pork is way down this year. He also told me the price of beef and seafood would be really high next month. Seems as though the Red Tide this year lasted about 2 months instead of one and most shellfish was affected by this.
 The recipe this week called for pork loin which was priced great and a whole one gave us enough protein for 4 meals. Also, if you haven’t seen the size of Brussel sprouts, they are huge and very tasty. 
 This recipe is a little complicated but so worth it. You can find the twine you need in the hardware part of the store.
Jalapeno popper pork loin
Amanda Rettke – iambaker.net
Ingredients
1 center-cut pork loin (about 3 pounds)
½ teaspoon salt
½ teaspoon pepper
10 slices bacon, cooked crisp
8 ounces cream cheese, room temperature
1 tablespoon dry ranch seasoning
1 cup cheddar cheese, freshly shredded
2 jalapeno peppers, finely diced
1 tablespoon olive oil
Prep Time: 30 minutes
Cook Time: 30 minutes
Servings 10
 
Directions: 
 1. Preheat oven to 450 degrees F.
 2. Butterfly the pork. With the pork on a cutting board, hold a knife blade parallel to the board and carefully make a lengthwise cut about 1/3 of the way from the bottom, stopping about 1 inch from the opposite end, being careful not to cut through.
 3. Open the loin like a book.
 4. Make a second cut on the thick side of the pork loin, horizontal with the first cut. Do not cut all the way through, stop about 1 inch from the opposite edge. Fold that edge over making one long cut of pork loin.
 5. Cover the entire cut of meat with plastic wrap and pound to an even 1/3-inch thickness.
 6. Season both sides with salt and pepper.
 7. Top with cooked bacon strips. 
 8. In a small bowl, combine cream cheese and ranch seasoning. Add a layer of the cream cheese mixture on top of the bacon.
 9. Top with shredded cheese and jalapenos.
 10. Tightly roll the pork loin to completely enclose all the fillings.
 11. Using cooking twine, tightly secure the roll.
 12. In an oven safe skillet over medium heat, add olive oil.
 13. Once hot, add the pork loin to the pan and sear on all sides (about 5 minutes on each side). Turning the loin, a total of 4 times.
 14. Transfer the skillet to the oven and cook for 25-30 minutes or until the pork loin reaches an internal temperature of 145  degrees F.
 15. Slice and serve warm

 

Signal American

18 E. Idaho St.
Weiser, ID 83672
PH: (208) 549-1717
FAX: (208) 549-1718
 

Connect with Us