BBQ Bacon Wrapped Pork Loin with Jalapeño Cornbread

Preheat the oven to 400°F.

Place a 9” cast iron skillet into the oven to preheat.

Cooking in the heated cast iron skillet will give the cornbread a crispy bottom but if you don’t have one you can use a buttered 9” cake pan. You don’t need to preheat it but the cake pan method may take a few extra minutes to cook.

Place the roast in a roasting pan and cook for one hour ten minutes or until pop-up thermometer pops and an internal temperature of 160°F is reached. Remove roast from the pan and let rest for 10 minutes before slicing.

For the cornbread, in a large bowl, combine the yellow cornmeal, flour, sugar, baking soda, baking powder and salt. Whisk to combine.

Stand the corn cob upright and slice the corn niblets off with a sharp knife. In a small pan place the butter with the corn niblets and minced jalapeño over a very gentle low heat just until the butter is melted, about 1 to 2 minutes. The mixture should be just barely warm; if it is too hot leave it a few minutes to cool.

Whisk the eggs and buttermilk into the dry ingredients and then stir in the corn and jalapeño butter just until incorporated, being careful not to overmix.

Remove the hot cast iron skillet from the oven and drop in one tablespoon of the garlic butter, swirling around to coat the bottom of the skillet. Pour the cornbread batter into the prepared skillet, smooth the top and place immediately back into the oven. Bake on the centre rack for 20 to 22 minutes until set and a toothpick tester comes out clean. Brush the top of the cornbread with the remaining tablespoon of garlic butter and let it melt into the top. Let the cornbread cool in the skillet while the pork loin finishes cooking.

Slice the cornbread into generous wedges and serve with tender slices of BBQ roast pork loin. Serve with baked beans and sautéed kale or collard greens for a real Southern style meal.