Pork Loin Over Picadillo

• 3 slices Bacon, Chopped
• 1 whole Onion (medium Size) Chopped
• 1 whole Green Bell Pepper, Chopped
• 1 clove Garlic, Minced
• 1 whole Butternut Squash, Peeled, Seeded, Chopped
• 1 cup White Wine (vegetable Stock Is Good Substitute)
• 1 can (15 Oz. Size) Black Eyed Peas
• 1 can (15 Oz. Size) Kernel Corn
• 1 pinch Red Pepper Flakes
• 1 pinch Cilantro For Garnish
• 4 pounds Pork Loin, Can Be Halved And Freeze The Other Half

1. For the picadillo:
2. In a large size skillet, brown the bacon.
3. Add onion, bell pepper, and garlic.
4. Cook until onion is translucent.
5. Add the squash and wine.
6. Let simmer for about 15 minutes.
7. Add the black-eyed peas and corn and continue to cook for approximately 10 minutes.
8. Add red pepper flakes and salt and pepper to taste.
9. Garnish with cilantro.
10. For the pork loin roast:
11. Season with salt and pepper or your favorite dry rub.
12. Sear loin roast in a Dutch oven and reduce to medium heat until internal temperature is 140 degrees F, about 15 minutes per pound.
13. Serve over picadillo.

bacon, onion, green bell pepper, clove garlic, butternut, white wine, kernel, red pepper, cilantro, pork loin

Taken from tastykitchen.com/recipes/main-courses/pork-loin-over-picadillo/ (may not work)