Palermo Pork Loin en Croute

2 1/4 pounds Farmland boneless pork loin
4 thick slices day-old bread, crusts removed
2 tablespoons minced fresh herbs: rosemary, sage, etc.
2 tablespoons freshly grated Parmigiano-Reggiano cheese
1/2 cup Smithfield* Real Crumbled Bacon
1 garlic clove,minced
Salt and pepper to taste
2 egg yolks, lightly beaten
1/4 cup olive oil, divided
1/3 cup chicken broth
1 tablespoon balsamic vinegar
SAUCE
1/4 cup Cabernet Sauvignon
2 tablespoons salted butter
1/2 onion, chopped
2 tablespoons thinly sliced garlic
1 14 1/2-ounce can crushed tomatoes
1 tablespoon chopped fresh basil
1 tablespoon fresh oregano
1 bay leaf
Salt and freshly ground black pepper to taste

1. Preheat oven to 350°F. Trim away any visible fat from the meat.
2. Place bread, herbs, cheese, bacon, garlic, and salt and pepper in a food processor; pulse until finely ground. Add egg yolks and 1 tablespoon olive oil; mix well. Encase meat with the mixture, pressing it firmly.
3. Put meat in a baking dish with remaining oil, chicken broth and vinegar. Roast for 90 minutes, or until internal temperature is 145°F. Remove meat to a platter.
4. To prepare the sauce, deglaze the roasting pan with wine over medium-high heat. Heat a sauté pan over medium-high heat. Cook butter, onion and garlic for 2-3 minutes. Add meat drippings/wine and remaining sauce ingredients. Cook over medium to medium-high heat for 12-15 minutes, or until reduced by a third.
5. Slice the meat, arrange on a platter and top with sauce.
Makes 6-8 servings.

Rib-Stuffed Spoon Bread

20 canned pineapple rings, drained Vegetable cooking spray
Flour
2 81/2-ounce boxes corn bread mix
1 tablespoon each finely diced red, yellow, green and orange bell pepper
1/2 teaspoon Mexican or regular dried oregano
1/2 teaspoon dried cilantro flakes
1/4 teaspoon red pepper flakes
1 teaspoon sugar
1 full slab Curly’s* fully cooked pork baby back ribs in barbecue sauce
3 ounces shredded Mexican cheese blend

1. Preheat oven to 400°F. Heat grill until smoking hot.
2. Lightly coat 1 side of pineapple rings with cooking spray. Place sprayed side down on grill and cook until grill marks appear, 1 1/2-2 minutes.
Alternatively, heat a sauté pan over high heat for 2 minutes. Add pineapple and sear until golden brown, about 2 minutes.
3. Coat a 12-by-9-by-1-inch disposable aluminum baking pan with cooking spray and dust with flour. Blend corn bread mix. Stir in bell pepper, seasonings and sugar. Pour into pan.
4. Slice pork into individual ribs. Scrape off excess sauce and reserve. Insert 10 ribs into batter, spacing evenly and allowing about 1 inch to extend over pan edge.
5. Bake until corn bread is almost done. Sprinkle with cheese and finish baking. Let cool slightly.
6. Heat reserved sauce in a saucepan.
7. To serve, place 2 pineapple rings on each plate. Cut spoon bread into
10 squares and place on top of pineapple. Spoon reserved sauce around plates.
Makes 10 servings.