Grilling the Subject - Recipe, Review, and Giveaway

 BACON-WRAPPED PORK LOIN

 Daryl Wood Gerber

A couple of summers ago, I found a recipe for bacon-wrapped pork loin. My husband saw it and salivated. Anything bacon, right? Over the fourth of July, I decided it was so good, I had to make it again. It’s perfect for a big group. Super moist.

Yes, it takes a little work. In fact, the wrapping of the bacon around the loin is sort of like making papier mache. Remember doing that as a kid? Every Christmas, my mom would have us make papier mache ornaments to give to the grandparents. We would take a light bulb and, using flour and water and strips of newspaper, wrap that bulb until it was covered. We let the papier mache dry, and then whack! -- we crushed the inside of the light bulb so that the ornament would shake and rattle. So much fun. Then we would paint it and sprinkle it with glitter.

Say, wouldn’t that make a great idea for a party décor for a barbecue? Get a bunch of light bulbs, doll them up, and then string them up. You could even hand a couple of them to kids to shake like maracas.

~~ You know what? I think I’m in a creative mood today. Finally. Maybe it means I can make sense out of my next novel, which seems to be moving incredibly slowly!!

                                                     BACON-WRAPPED PORK LOIN

Ingredients:
(serves 6-8)

1 pork loin - 6 pounds
1 pound of bacon

For the Rub:
1 tablespoon brown sugar
½ teaspoon paprika
½ teaspoon black pepper
½ teaspoon garlic powder
½ teaspoon ginger

For the Glaze:
1 cup honey
3 tablespoon red wine vinegar
1 tablespoon dried crushed rosemary
1 teaspoon garlic powder
1 teaspoon ginger
½ teaspoon white or black pepper

Remove all fat and silver skin from the pork loin. This means you have to peel it back, gripping the skin with your hand as you run the knife under the silver part. It takes a bit of time.

On a cutting board, lay out a package of bacon, slightly overlapping each piece.

Mix dry rub and season the pork loin.

Set the pork loin on the bacon and wrap the bacon around the top. Overlap the tips of the bacon and secure with toothpicks. Note: wet the toothpicks so they won’t burn on the grill.

Insert a meat thermometer at the end of the meat.

Set your grill for indirect heat (meat should not be over direct heat). Here’s how to do that on a gas grill: Turn on the grill to get it to the desired temperature. Now turn off the “center” burner. If doing this over coals, heat your coals until nice and gray. Now push the coals to the sides, leaving a space between them.

Set the loin over the center “off” burner or over the “space” between coals.

Cook, covered, at 350°F for about 45 minutes.

When the internal temperature of pork loin reaches 120°F, start glazing. Glaze every 5 to 10 minutes until the pork loin reaches an internal a temperature of 140°F. It takes about a half hour. Remove the loin from the heat and let it rest for about 15 minutes before carving. Serve extra glaze as a sauce.


Bio:
Agatha Award-winning and nationally bestselling author DARYL WOOD GERBER ventures into the world of suspense with her gripping debut novel, GIRL ON THE RUN. Daryl also writes the bestselling Cookbook Nook Mysteries. As AVERY AAMES, she pens the bestselling Cheese Shop Mysteries. Fun tidbit: as an actress, Daryl appeared in “Murder, She Wrote”. In addition, she has jumped out of a perfectly good airplane and hitchhiked around Ireland by herself. She absolutely adores Lake Tahoe, where GIRL ON THE RUN is set, and she has a frisky Goldendoodle named Sparky. Visit Daryl at www.darylwoodgerber.com.


GIVEAWAY:
Today I’m giving away one copy of your choice of any of my published books. Leave a comment and tell me what do you you like to do at a summer party to have fun.

Facebook: www.facebook.com/darylwoodgerber
Twitter: @darylwoodgerber
Website: www.darylwoodgerber.com

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Review

GRILLING THE SUBJECT by Daryl Wood Gerber
The 5th Cookbook Nook Mystery

Nobody likes a nasty neighbor. But when Sylvia Gump is found murdered it's Jenna's dad, Cary, who becomes the prime suspect. The Wild West has come to Crystal Cove, California and with it an old colleague of Jenna's, one Shane Maverick. Shane is no longer a dumpy ad man, but rather the too fit promoter with a pregnant girlfriend and a flirtatious nature. He also wanted to buy a house that Sylvia coveted. He got the house, but did he also want Sylvia dead? Or was it Sylvia's henpecked husband, Ronald, who claimed to see Cary running from the murder site? Or any of the other neighbors tired of Sylvia claiming communal property as her own and having loud parties; D'Ann Davis, diva of the screen, or Ava, the real estate agent who also had a thing for Shane?

While Cary may not want Jenna's help she's bound and determined to give it to him, even as she senses a mysterious someone is stalking her.

GRILLING THE SUBJECT is a book about the past, choices and changes made and the impact on today. It's also a book about loyalty, perseverance, and pushing through. And we mustn't forget secrets. Daryl Wood Gerber wrangles these subjects into an enjoyable mystery set in cozy Crystal Cove, California with a Wild West backdrop. Fun western themed tricks and foods add charm and a touch of nostalgia as Jenna once again pursues the truth.

Recipes Included.

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Don't forget to answer Daryl's question (What do you you like to do at a summer party to have fun?) in a comment on this post no later than 11:59pm Sunday, July 31, 2016. Be sure to leave an e-mail address as well so that I may contact you should you win. Be sure to enter the Rafflecopter too!


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