I love bacon. I know I try to eat healthy I really do, but there is a part of my soul way deep down that craves crispy smoked Applewood bacon. You know you could probably wrap a old shoe in bacon and it just might be palatable. What about wrapping a lean piece of pork and drizzling it with syrupy balsamic reduction sauce? Now you are talkin.
Don’t be afraid of the ‘bacon wrapping’ part, I promise there is little skill involved here. Tip: use cold bacon don’t let it get soft, line them up evenly and tightly roll and tuck, searing in a well heated pan will fuse the bacon together and give you a nice layer to protect your meat from drying in the oven. Remember the key is not to overcook.
To read more about my visit to Temecula Creek Inn and Chef Sal visit: