If you saw Chef Vance’s recent bacon jam recipe, you would have seen his recommendation to use it as a burger topper. This week, he incorporated it into a marinade for a zesty pork loin. As you start thinking about your Thanksgiving menu, consider serving pork as an alternative (or add-on) for those who don’t like turkey. This versatile meat can be slow roasted and sliced thin just as you would the turkey. Keep reading for Vance’s method, his quick potato prep and feedback about baking it in the Sharp Super Steam Oven.
Zesty Pork Loin with Bacon Jam and Rosemary Roasted Potatoes
