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Bacon-Wrapped Pork Loin With Cherries

Bacon-Wrapped Pork Loin With Cherries
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Serves 6| Hands-On Time: | Total Time:



  1. Heat oven to 350° F. Season the pork with the allspice and 1⁄2 teaspoon pepper and place on a rimmed baking sheet.
  2. 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.
  3. 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. Let rest at least 10 minutes before slicing.
By March, 2009

Nutritional Information

  • Per Serving
  • Calories 293
  • Fat 11g
  • Sat Fat 4g
  • Cholesterol 92mg
  • Sodium 228mg
  • Protein 35g
  • Carbohydrate 12g
  • Fiber 1g
What does this mean? See Nutrition 101 .

Quick Tip

Freezer interior with frozen dinners, ziploc items, ice tray
To freeze: After covering the pork with the cherry mixture and bacon, wrap it tightly in plastic wrap, place in a large freezer bag, and freeze for up to 3 months.To cook: Thaw the pork overnight in the refrigerator. Gently pat the pork dry with paper towels and follow the roasting and glazing instructions.

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    High in vitamin C, these hard, tart berries are grown in bogs in colder regions of North America and Europe. They’re almost always eaten cooked, as in the classic Thanksgiving relish.