Taste_Of_The_South_-_Special_Issue_Christmas_Cookbook_2019

TASTE OF THE SOUTH 30

Bacon-Wrapped

Pork Loin
MAKES 6 TO 8 SERVINGS

Cornbread and collard greens add
Southern fl avor to this juicy pork loin.

1 (4-pound) boneless pork loin
1½ teaspoons kosher salt,
divided
½ teaspoon ground black
pepper
3 cups collard greens,
stemmed
2 cups cubed cornbread
½ cup chopped yellow onion
1⁄3 cup chicken broth
1 tablespoon apple cider
vinegar
¼ teaspoon crushed red
pepper
8 slices thick-cut bacon
1 head garlic
1⁄3 cup apple cider
3 sprigs fresh rosemary

1. Place pork loin lengthwise on
   a work surface. With a knife about
   ¾ inch above bottom of meat,
   slice lengthwise, keeping the
   knife parallel to surface, cutting to
   within ½ inch of other long side.
   Open meat like a book. Working
   with the larger half, continue
   slicing and unrolling as you go,
   until pork loin is flat. Sprinkle with
   1 teaspoon salt and pepper.


2. In a medium bowl, toss together
   collards, cornbread, onion, broth,
   vinegar, red pepper, and remaining
   ½ teaspoon salt. Spread stuffing
   mixture to within ½ inch of edges
   of pork loin. Starting with one
   long side, tightly roll up meat and
   filling. Wrap bacon around pork
   loin, and tie together at 1-inch
   intervals with kitchen twine.


3. In a 12-inch cast-iron skillet,
   cook pork loin over medium heat
   until bacon is browned on all sides.


4. Place pork in a 5- to 6-quart slow
   cooker. Cut top off garlic. Place
   garlic, cider, and rosemary in
   slow cooker.
   5. Cook until a meat thermometer
   inserted in thickest portion
   registers 165°, about 4 hours on
   high or 6 hours on low. Let stand
   for 10 minutes before slicing.

Mashed Sweet

Potatoes with Sage

MAKES 4 TO 6 SERVINGS

For easy assembly, keep baked

potatoes warm in a 200° oven.

Continue as directed in step 4 just

before serving.

4 large sweet potatoes

3 tablespoons unsalted butter

2 tablespoons firmly packed

light brown sugar

2 tablespoons sour cream

2 teaspoons chopped fresh sage

1 teaspoon kosher salt

½ teaspoon ground black

pepper

Garnish: fresh sage leaves,

sea salt

1. Preheat oven to 400°. Line
   a baking sheet with foil.


2. Pierce sweet potatoes several
   times with a fork. Place potatoes
   on prepared pan.


3. Bake until tender, about 1 hour.
   Let cool for 30 minutes.


4. Peel potatoes, and place pulp
   in a medium bowl. Using a potato
   masher, mash potatoes until
   smooth. Add butter, brown sugar,
   sour cream, sage, salt, and pepper.
   Garnish with sage and sea salt,
   if desired.