Bacon-Wrapped Pork Loin with Cherries

Ingredients

• Pork loin, top loin (chops)

  Fresh, boneless, separable lean and fat, raw

  4 chop or 740g

• Allspice

  Spices, ground

  ½ tsp or 1g

• Pepper

  Spices, black

  ½ tsp or 1g

• Sweet cherries

  Raw

  ⅓ cup, without pits or 51g

• Parsley

  Raw

  ½ cup or 30g

• Mustard

  Prepared, yellow

  1 tbsp or 15g

• Bacon

  Raw, cured pork

  8 strip or 96g

• Jelly, Currant

  Smucker's

  1 Tbsp or 20g

• Red wine vinegar

  1 tsp or 5g

Directions

1. Heat oven to 350 degrees 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 degrees F, 10 to 15 minutes more. Let rest at least 10 minutes before slicing.

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