Pig Two Ways-- Oink Oink!

So the other night we decided to make pork--a meal which can end in a number of disastrous or delicious ways.  For one, pork is real easy to overcook.  One second it's raw, and the next second it's dryer than the Sahara dessert.  Secondly, pork is pretty bland, that is, it specifically needs an exciting marinade or side dish to spruce it up and take it to that next level.  After making my own salad dressing last week, I decided to do a nice pork and salad.  Naturally, with that being as boring as humanly possible, I began to try to figure out SOME way to liven up this other white meat.  And that's when I remembered bacon.

I mean, what doesn't make sense about pig topped with more pig?  Why haven't I thought of this earlier.  I've seasoned pork, crusted pork, and stuffed pork.  But how have I never topped pork with bacon?!  Erroneous.  But then, pork topped with bacon just sounds kinda nasty and greasy, and like wayyyy too much pig.  So how do we spruce up our bacon topped pork you ask?  We slap some rub on there and prepare a glaze.

This was, hands down, one of the best things I have prepared.  It was SO delicious, SO comforting, and did I mention there was bacon?

what you need...
4 small and thin pork rounds
4 slices of bacon
2 pears
1/4 cup plus 1 tbs plus 1/4 cup more brown sugar (separated in those portions)
1 tbs apple cider vinegar
1 tsp Dijon mustard
1 tbs flour
2 tbs plus 1 tbs more butter (divided)
Cajun seasoning
Cinnamon
Salt
Pepper

what you need to do...
1. At least one hour before preparing the pork, rub each side of the pork with a healthy portion of Cajun seasoning, a dash of cinnamon, 1 tbs brown sugar, and a dash of salt and pepper.  Allow rub to marinate the steak in the fridge.
2. When ready to cook, preheat oven to 400 degrees.  Slice pears into  thin but long slices.  Transfer into round baking pan.  Microwave butter until melted and combine with 1/4 cup brown sugar, stirring well to incorporate.  Pour over the pears and stir to evenly coat.  Place in oven and bake for about 20 minutes, turning occasionally, or until the pears are soft enough to be cut apart easily with a spook.
3. While the pears are cooking, prepare the drizzle for the pork.  In a small sauce pan, combine apple cider vinegar, 1/4 cup brown sugar, Dijon mustard, flour, and 1 tbs butter.  Heat over medium low heat, stirring all ingredients together often to avoid burning.  This should thicken into a brownish glaze.
4. When pears are nearly finished baking (about 5 - 7 minutes left), begin cooking the pork.  Place the pork in a separate round baking dish.  Cut each piece of bacon in half and lay one piece of bacon on each pork round.  Top each pork round with 1/4 of the brown sugar glaze previously prepared and bake in oven for 5 - 7 minutes, being sure not to over cook.
5. Serve pork topped with oven roasted pears and side salad!