Today's recipe comes from Rhonda Cobb, Heartland of the Prairie Dutch Oven Society and Lyla Bybee, Southern Kansas Dutch Oven Wranglers
Ingredients
3 to 3 ½ lb. center cut pork loin
12 slices thick maple flavored bacon
7-8 slices swiss cheese
10-12 slices deli ham
¼ cup chopped onion
1 tsp. minced garlic
Salt & pepper
Head Country Championship Seasoning (or your favorite seasoning)
4 medium potatoes
1 lb bag baby carrots
4 small ears corn on cob
1 stick of melted margarine
Directions:
Rub loin generously with Head Country Seasoning (or your favorite seasoning). Butterfly cut loin lengthwise. Layer slices of ham down the middle, place slices of swiss cheese on top to the ham, sprinkle onion and minced garlic down the center, fold the loin back and set aside.
On parchment paper basket weave 12 slices of bacon (6 slices in each direction). Carefully lay loin at an angle sliced slide down on bacon. Use parchment paper to wrap the bacon around the loin and hold in place while placing it in dutch oven. Cooking string may be used to hold bacon in place if desired.
Place loin in 12 inch dutch oven. Cook for 30-40 minutes using 9 coals on bottom and 15 on top. Place prepared vegetables in large mixing bowl. Pour melted margarine over vegetables and mix well. Parsley may be sprinkled on vegetables if desired.
Add veggies to dutch oven cook another 45 minutes or until vegetables are tender.
