Applewood smoked bacon rind barded pork loin roast with fall vegetables
Roast
One perfectly good reason to buy whole slab, or make your own, bacon is you get the smokey rind. The pork rind is perfect for keeping a roast juicy and adds tons of great flavor, and besides, when the smokey hammy fat oozes down on the vegetables, oh my... <br /> Wrapping a roast in fat is called barding. It is so simple and so delicious. It is a technique of days gone buy in America but I often see it done in ethnic markets and in different countries around Europe. <br /> If Brussel sprouts offend you, which I just don’t get, feel absolutely free to substitute another long cooking green vegetable. Parsnips, potatoes, celery root, and the list goes on, would be good too. <br />
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