Bacon Whiskey Pork Roast Feat. Brad Leone :) | Matty Matheson | Just A Dash

WE ARE IN COMPLETE CONTROL THIS IS A SERIOUS SHOW MADE BY INTELLECTUALS ABOUT FOOD BUT ACTUALLY WHOS HAIR IS BETTER?? BRAD YOU ARE A DREAMBOAT AND I LOVE MY BANGS IN THIS ONE! PERFECT ROASTED PORK WITH SWEET LARDONS AND CRISPY SKIN!!! Brought to you by: Ontario Creates Bone-in Pork Loin with Bacon Whiskey Sauce Recipe Ingredients: 1 3 bone-in skin on, centre cut pork loin Salt 1 lb thick slab double smoked bacon, cut into lardons 1 shallot, finely diced 1 tbsp thyme 1/3 cup whiskey 1/2 cup maple syrup 1 cup chicken stock 1. Preheat the oven to 400F. 2. Season all sides of the pork loin with salt. Place pork loin in a large dutch oven skin side up, resting on its bones. 3. Place in the oven until the skin is crispy, about 40 minutes. 4. Turn down the oven to 300F and continue to cook until an instant read thermometer registers 120F, about 40 minutes. 5. Let pork rest on a wire rack for 1 hour. 6. Meanwhile, make the crazy sauce by heating a saucepan over medium heat. 7. Cook bacon in the pan until it begins to crisp and fat is rendered, about 5 minutes. 8. Add in the shallot and thyme. Continue to cook until they are soft and fragrant, 3 minutes 9. Pour the whiskey into the pan, stir and quickly flambe. 10. Add in maple syrup and chicken stock. Cook until liquid is reduced and sauce is thick and sticky, about 5 minutes. 11. Once pork has rested, remove from bone. Slice into desired portions and top with bacon whiskey sauce and pieces of crackling. https://mattymatheson.store/ https://twitter.com/mattymatheson https://www.instagram.com/mattymatheson https://www.facebook.com/MATTYMATHESON1