Site Information

The Salty Dog's Blog

Pork Roast with Bacon and Baharat Spice Blend

Posted by Didi Davis on

Serves 4 to 6

1 boneless pork roast, about 3 pounds
2-3 teaspoons Baharat spice blend of choice
1 tablespoon olive oil
7-8 slices bacon

  • Preheat the oven to 325 degrees F. Trim the outer layer of fat from the pork roast and place the roast on a rack in a small roasting pan or baking dish.
  • In a small bowl, mix the Baharat spice blend with the olive oil. Spread the mixture all over the pork roast to coat evenly.
  • Wrap the roast crosswise with the bacon slices to cover the roast. Roast in the oven for 1 1/2 hours, about 30 minutes per pound.
  • After 1 1/2 hours, turn the oven to broil, raise the oven rack so the roast will be about 4 inches from the heat source, and broil the roast until the bacon is browned and crisp. Transfer pan to a rack or the stove top and let the roast rest for 10-15 minutes. Cut into slices and serve with the pan juices drizzled over the pork.

View Comments


Country-Style Creamed Corn

This old-fashioned gem is simple to make and far superior in taste and texture to anything packaged. The corn is scraped from the cob, producing lots of sweet milk. To make the dish even more luxuriant, the kernels are cooked with heavy cream. Enjoy with roast chicken or grilled steaks, and thick tomato slices.4 large [...]

Read More »


Sauteed Corn with Scallions

My grandfather always had his cooked corn cut off the cob and tossed with salt, pepper, and yummy butter. Can't say as I blame him; it makes dinner much less messy. This reverse on his favorite is a refreshing change, as the kernels are cut off the cob before cooking. The dish is crisp, [...]

Read More »


I Love Salted Butter

Not the kind you buy in the store! The kind you make at home with sweet, full-fat, yummy, golden, unsalted butter flavored with sea salt. It’s fresh and rich, smooth and luscious. Store-bought salted butter can be old and taste over-salted, stale. So, go for the best unsalted butter you can find and add your own sea salt. Then, [...]

Read More »


Spaghetti with Fried Eggs and Tomato Sauce

This rustic and comforting spaghetti dish is a suppertime favorite. We top it with a quick tomato sauce for a light, fresh touch. The tomato sauce may be made ahead and reheated when serving the dish. Save any extra sauce for another use.Serves 4 to 6.For the tomato sauce 1 28-ounce can whole plum tomatoes, with juice [...]

Read More »


Baked Eggs with Tomato and Capers

Also known as shirred eggs, baked eggs are elegant, easy, and wide open to variation. Use ramekins, custard cups, individual gratin dishes, or other oven-proof cup. If using a gratin or wider dish, the cooking time will be less as the egg layer is thinner. Simply take the formula below and increase for as many people as you like.Makes one [...]

Read More »


Garlic Soup with Poached Eggs

This classic soup is found in Portugal and Spain along with many variations throughout the Mediterranean. It is extremely easy to prepare and is ready in 20 minutes, using ingredients you most likely have on hand in your cupboard and refrigerator. Perfect for those times you are rushed or have no idea what to make for dinner. Use the freshest eggs to [...]

Read More »


Cranberry Sauce with Garlic

Sweet, savory, spicy, and tart, this whole berry cranberry sauce has a delightful, unexpected burst of garlic and curry. Garlic and curry may sound an unlikely partnership with cranberries, but they team up well and add a spark to fish, roasted poultry, and meats, or in sandwiches. The sauce keeps well in the refrigerator for a [...]

Read More »


Chicken with 40 Cloves of Garlic

Here is a cozy, warming dish with garlic as the main act, the classic Chicken with 40 Cloves of Garlic. It is a dish from Provence that was popularized by James Beard and Richard Olney. Instead of the traditional stewing/braising of the dish, we changed it up a bit by roasting the bird, surrounded with full [...]

Read More »


Braised Garlic and Winter Squash

This side dish is savory and comforting. Do not be afraid of the garlic; it mellows and sweetens as it cooks. You also do not need to be too picky about cutting the squash into uniform chunks; the thinner pieces cook down into a sort of puree, while the larger chunks stay whole. Our favorite [...]

Read More »