Chris's Prison Pork Recipe
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Category: |
Category: |
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Ingredients: |
Ingredients: 1 pork loin: 1.25 lbs. (Any size will do, just adjust the filling to fit to the size of the loin)
24 oz of Cream Cheese (3 standard sized packages)
1/4 cup sliced jalapenos (Adjust according to taste and crowd)
1/4 cup bacon bits
16 slices bacon
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Directions: |
Directions:- (If cooking in the oven) Pre-heat oven to 450*
- Take out the cream cheese and set it to the side while preparing the pork and bacon. This will give it time to soften.
- Slice the pork loin open like a bun. Don't cut all the way through, because this will cause the filling to leak out during the cooking phase.
- Weave the bacon in an 8x8 square. You can accomplish this easily by placing 8 strips down in a row and folding every other strip back on itself. Lay the alternating bacon slices down then pull the pieces back down. Repeat the process until the weave is complete. If this is too difficult, you can simply wrap the pork loin with bacon strips later in the process.
- Mix the bacon bits, cream cheese, and jalapenos, then spread generously between the two sides of the pork loin. I normally add an additional package of cream cheese to the mixture and use the extra as a cheese dip.
- Once the pork loin is filled, wrap the bacon weave carefully around the pork loin. Place a toothpick along the side to keep the bacon wrap in place and to mark the open mouth.
- Wrap the entire concoction into foil then place into the oven for approximately one hour. I recommend placing the wrapped pork in an oven safe dish to catch any of the goodness that drips out during cooking. Cook until the internal temperature is 150*, then rest the meat for 10 minutes. If cooking on a grill, consider placing the dish in a disposable aluminum tray to avoid a mess.
- Unwrap and enjoy |
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Personal
Notes: |
Personal
Notes: After finishing Flight Training in San Antonio, I (Chris King) was sent to Little Rock AFB to learn how to fly the mighty C-130 Hercules. While the training was rigorous, I was in class with many friends from earlier phases of training, and we set out to make the most of our time in Arkansas by hosting grand BBQs. During one of these, a classmate introduced us to a new love interest who told us that our parties were missing out on this dish. Intrigued, we tried the dish and were blown away. When we asked her what she called it, the lovely young lady sheepishly told us that it was simply "Prison Pork". Not willing to let that go, we pushed to hear the story. It turns out that her father had gone to jail in the aftermath of the Savings and Loan Crisis and created the dish from leftover ingredients from the prison kitchen. Family oddities aside, the dish was good enough to earn her a second date, and the rest, as they say, is history. Make this dish and raise a glass of your favorite beverage to "Lanko", his wife and the creativity that gave us "Prison Pork".
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