Recipe of Award-winning Bacon & provolone stuffed pork roast topped w bacon & Stew tomato flvr brown rice w gr beans!

Hello everybody, it’s Drew, welcome to my recipe page. Today, I’m gonna show you how to make a distinctive dish, bacon & provolone stuffed pork roast topped w bacon & stew tomato flvr brown rice w gr beans!. It is one of my favorites food recipes. This time, I am going to make it a little bit tasty. This will be really delicious.

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To get started with this particular recipe, we have to first prepare a few ingredients. You can cook bacon & provolone stuffed pork roast topped w bacon & stew tomato flvr brown rice w gr beans! using 12 ingredients and 13 steps. Here is how you cook it.

The ingredients needed to make Bacon & provolone stuffed pork roast topped w bacon & Stew tomato flvr brown rice w gr beans!:

1. Get ROAST
2. Make ready 1 pork roast
3. Take 1 large can of crushed tomatoes
4. Prepare 1 packages bacon
5. Make ready 4 slice Provolone cheese (you decide how much)
6. Make ready 1 Oven roasted garlic (see recipe) blended w sundried tomatoes in evoo.
7. Take SIDE
8. Get 1 Equal parts water to Minute instant brown rice, butter & s/p to taste.
9. Prepare 1 Swanson chicken flvr boost pckt
10. Get VEGETABLES
11. Get 1 Butter for flvr in rice
12. Take 1 beans & stewed tomatoes

Instructions to make Bacon & provolone stuffed pork roast topped w bacon & Stew tomato flvr brown rice w gr beans!:

1. FOR THE BACON: preheat oven to 400°F. (if you hv a rack to place on a cookie sheet, do so, if not you can drape foil over the sheet w/o pushing it down & poke holes in it for grease draining), now lay out the bacon in a row so that the length of it is spanning the width of the sheet. Bake til done.
2. Once the bacon is done, remove it from the oven & reduce the temp down to 325°F, then let the bacon rest on the sheet @ a slight angle to let the grease drain away (mainly for the foil users).
3. In an 8×12 cake pan or casserole dish, pour the crushed tomatoes & spread it out evenly.
4. Use the cookie sheet or cutting board, w some assistance, pull the netting away, but not off, & stuff some of the bacon & cheese through out the roast in as many pockets as you can find. (this can only be do w bnls pork roasts). Now, place in the cake pan.
5. Now, Rub some of the roasted garlic on the meat & then season the meat w seasonings.
6. Next (w assistance) hold the netting up & place 6 pcs of raw bacon along the top of the roast. (it's easier to start in the middle & move to the end, (rotate the pan & do the same on the other side.
7. Loosely cover w foil (making more of a tent), bake on top rack for 40-45 min or til internal temp reaches abt 145°F. Remove foil & turn up oven to broiler & crisp up the top just a little bit.
8. Remove from oven (turn oven off) & let rest w the netting still on for about 5-8 min to let the juices to redistribute & to cool enuf to handle to cut.
9. Very carefully remove from the pan & place on a cookie sheet or cutting board. Now, very carefully, remove the netting & slice into ¼ in-½ in slices.
10. FOR THE SIDE DISH & VEGETABLES: in a rice cooker combine equal parts water to rice, any left over bacon, 1 pckt swanson chicken broth flvr boost, some butter, & s/p. Set it & 4get it! It'll turn over to keep warm when done.
11. (I used frozen gr beans) warm the gr beans & stewed tomatoes in microwave, when hot enuf, add the rice & mix thoroughly to combine.
12. FOR THE PLATING: Plate the rice & place 1-2 slices of roast on top & top that w some of the crushed tomatoes the roast was cooked in.
13. Enjoy!

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