Thursday, January 23, 2014

Blackened Pork Loin with Bacon Alfredo Sauce

I was in the mood for something a bit different tonight, so I tried something new.

Blackened Pork Loin

I used the seasoning blend for my blackened chicken, and rubbed it on my pork loin:

2 tsp paprika
1 tsp cayenne
1 tsp cumin
1 tsp ground thyme
1/4 tsp pepper
2 tbsp powdered chicken bouillon
2 tbsp brown rice flour
dash of sea salt

I preheated the oven to 500 degrees and baked the loin for 10 minutes, then lowered the temperature to 400 and baked it for 50 minutes.  After the timer went off, I checked the meat temperature, and removed the loin to cool.

While it was baking, I prepared the alfredo sauce:

16 oz bacon
6 tbsp minced garlic
1/2 cup white cooking wine
6 cups half and half or heavy cream
2 tsp pepper
1/2 cup brown rice flour
1 cup grated Parmesan cheese

I began by cutting the bacon into pieces, which I then browned.  I removed the cooked bacon bits and added the garlic to the bacon drippings.  After the garlic was a nice golden color, I added the wine and let it cook while I measured out my half and half.  I used my wonderful magic bullet to mix the flour and some of the half and half.  I added the remainder of the half and half to the mixture with the pepper and let it heat.  I added the Parmesan cheese and stirred until it melted, at which point I added the flour and half and half mixture.  When everything was blended nicely and heated through, I added the bacon pieces back in, which had been resting on a paper towel to absorb their extra grease.  The result made a delicious pairing with the spicy pork loin. 


It turns out that during an experimental diet that I began with the household in October, I discovered my husband and I are both sensitive to gluten.  I have also discovered that the majority of my dinner recipes can be recreated quite successfully with brown rice flour substituted for the regular flour.  The exceptions are baked items and chicken and dumplings.  My first attempt at the dumplings was like eating dumplings made of sand.  Blech.  I did find an acceptable substitute for the flour in the dumplings by using a gluten-free baking mix, but continuing to mix the dumplings with the milk and shortening. 

I have been substituting organic ingredients for the regular ones, and substituting grass fed beef for the regular beef.  I will be posting a recipe for a gluten-free, organic fresh tomato, grass fed beef chili, once I have it down pat.