Our Bacon-Wrapped Pork Loin is fancy enough for a weekend dinner party but (surprisingly) easy enough for a weeknight supper. You’ll spend 15 minutes prepping the pork loin before roasting it in the oven for nearly an hour. Aside from occasionally glazing the bacon-wrapped meat with sweet baste of currant jelly and red wine vinegar, you’re work is almost entirely done. The recipe yields perfectly cooked, moist pork, wrapped in crispy bacon with a sweet-and-salty layer of dried cherries, parsley, and mustard in between. Serve it with a side of mashed potatoes for some serious comfort food; or put it next to a green salad for a lighter meal.
1 2-pound piece boneless pork loin
½ teaspoon ground allspice
½ cup dried cherries, chopped
½ cup fresh flat-leaf parsley, chopped
1 tablespoon whole-grain mustard
6 slices bacon
1 tablespoon currant jelly
1 teaspoon red wine vinegar
Sat fat 4g
How to Make It
Heat oven to 350° F. Season the pork with the allspice and ½ 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. Let rest at least 10 minutes before slicing.
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