I have chosen this name for this blog because it truly states my story. I am a type II diabetic who most certainly enjoys food. When I was diagnosed with diabetes several years ago, my blood sugar level was over 400. With some oral medications, a lot of research and some trial and error, I have found that unlike my ancestors I truly can continue to enjoy food. I hope this blog will help you to also enjoy food and be healthy. Some recipes are my originals and some I have collected. Everyone reacts different to various foods. Check your blood sugar readings so you will know whether or not a recipe works for you! And feel free to take a recipe and adjust it to suit your needs.

Friday, December 27, 2013


4 lb boneless center-cut pork loin
1 1/2 tsp kosher salt
1 tsp freshly ground black pepper
1 tbsp canola oil
8 to 9 slices bacon
1 cup your favorite barbecue sauce

Preheat oven to 450 degrees.

Seaon the meat with the salt and pepper.

Heat the oil in a large skillet over medium-high heat; add the pork and brown on all sides (takes about 5 to 6 minutes).  Transfer meat to a platter and allow to cool for 10 minutes.

Wrap the bacon slices around the pork loin; do not overlap bacon. Tie both lengthwise and crosswise with kitchen string to hold bacon in place; tuck bacon ends under the string.

Place on a rack in roasting pan and roast at 450 degrees for 15 minutes. Turn pork over, reduce temperature to 350 degrees and roast another 15 minutes.  Remove rack from pan and return roast to pan, tucked ends side up.

Roast for approximately an additional 50 minutes, turning occasionally, until the bacon is browned and a meat thermometer inserted in the center of the loin reads 145 degrees.  Remove from oven and allow to stand for 10 minutes.

Skim the fat from the pan juices, leaving the browned juices in the pan.  Add the barbecue sauce and any of the add-ins below, if desired. Simmer over medium heat, stirring to loosen the browned bits; simmer for 2 minutes.

Possible add-ins to the sauce:

  • Spicy: Stir 2 tablespoons pickled jalapenos, drained and chopped fine, into the sauce.
  • Fruity: Stir 8 1/4-ounce can crushed pineapple, drained, into the sauce.
  • Smoky: Add 1-2 minced chipotle chilies in adobo (canned) to the sauce.