Pork loin is one of the easiest, elegant dinners to make, that makes you look like a trained chef. Bacon adds a richness to the pork that a marinade or herb topping can’t deliver. This is easy to prepare and hard to mess up, which makes it great for cabin meals. Cherries are the topper here, and if you are lucky enough to have that as a local specialty, you can make this a seasonal favorite to make right when the cherries are in season.
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2-pound piece boneless pork loin
1/2 teaspoon ground allspice
Half cup dried cherries, chopped
Half 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, then brush it over the bacon.
Continue roasting until an instant-read thermometer registers 150° F, 10 to 15 minutes more.
Let rest at least 10 minutes before slicing.