Honey-Mustard Pork Roast with Bacon
recipe courtesy of Giada De Laurentiis

Ingredients

• 1/4 cup Dijon mustard
• 2 tablespoons whole-grain mustard (recommended: Maille)
• 2 tablespoons honey
• 2 garlic cloves, minced
• 2 tablespoons chopped fresh rosemary leaves
• 1 (3 1/2-pound) center-cut, boneless, pork loin roast
• 12 slices bacon (about 1 pound)

Directions

1. Special equipment: kitchen twine
2. For the pork: Put an oven rack in the lower 1/3 of the oven. Preheat the oven to 350 degrees F.
3. In a small bowl, add the Dijon mustard, whole-grain mustard, honey, garlic, and rosemary and mix together until smooth. Arrange the pork in a 9 by 13-inch baking pan and spread the mustard mixture evenly over the pork. Starting on 1 side, lay a piece of bacon, lengthwise, on the pork. Lay another slice of bacon on the pork making sure to slightly overlap the first piece. Continue with the remaining bacon, until the pork is fully covered in bacon. Using 3 pieces of kitchen twine, secure the bacon in place. Roast for 1 hour. Cover the pan, loosely, with foil and roast for another 10 to 20 minutes until an instant-read thermometer inserted into the thickest part of the pork registers 160 degrees F. Remove the pan from the oven and transfer the roast to a cutting board. Cover the pan with foil and allow the pork to rest for 20 minutes. Remove the kitchen twine and slice the pork into 1/2-inch thick slices. Serves 6.
   

Baker's Potatoes
recipe courtesy of Bon Appetit, Y'all

Ingredients

• 2 tbs. EVOO, plus more for the dish
• 1 onion, preferably Vidalia, very thinly sliced
• 2 lbs. Yukon gold potatoes, peeled
• 2 cloves of garlic, very finely chopped
• 1 tbs. chopped fresh thyme
• coarse salt and freshly ground black pepper
• 2 1/2 c. chicken broth

Directions

1. Preheat oven to 350 degrees. Brush an ovenproof gratin dish with oil. Scatter the onions on the bottom of the dish.
2. Using a sharp knife, thinly slice each potato, stopping each cut 1/4 inch from the bottom, so the potato is sliced, but still intact.
   
3. Place the potatoes in the prepared gratin. Drizzle the 2 tbs. of oil over the potatoes and onions. Sprinkle with garlic and thyme. Season with salt and pepper.
4. Pour the broth over the potatoes and bake, basting occasionally, until most of the liquid is absorbed and the potatoes are tender when pierced with the point of a knife, about 45 minutes. Taste and adjust the seasoning with salt and pepper. Serve immediately. Serves 4 to 6.
   

Roasted Asparagus

Ingredients

• 2 lbs. asparagus, tough ends removed
• 2 tbs. EVOO
• 3/4 tsp. garlic salt

Directions

1. Toss asparagus in EVOO and garlic salt; spread on roasting sheet. Roast in 400 degree oven for 10 minutes. Serves 4.
   

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