Friday, December 28, 2012

Bacon-Wrapped Pork Loin With Cherries

"I made this for Christmas dinner and it was a huge hit.  It looked and smelled amazing!  I found the recipe HERE.  I made a 4 pound roast and baked it for a total of 1 hr and 45 minutes on 325° F."


    1  2-pound piece boneless pork loin
    1/2  teaspoon  ground allspice
    black pepper
    1/2  cup  dried cherries, chopped
    1/2  cup  fresh flat-leaf parsley, chopped
    1  tablespoon  whole-grain mustard
    6  slices bacon
    1  tablespoon  currant jelly
    1  teaspoon  red wine vinegar


Heat oven to 350° F. Season the pork with the allspice and 1⁄2 teaspoon pepper and place on a rimmed baking sheet. In a small bowl, combine the cherries, parsley, and mustard. Spread evenly over the pork. Lay the bacon slices crosswise over the pork, overlapping them slightly and tucking the ends underneath. Roast for 45 minutes.  In a small bowl, combine the jelly and vinegar. Brush over the bacon and continue roasting until an instant-read thermometer registers 150°; F, 10 to 15 minutes more.

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