Recipe from Real Simple Magazine, March 2009Serves 6
Hands-On Time: 15m
Total Time: 1hr 15m
Ingredients:
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
Directions:
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.
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.
Works well with Roasted Potato Recipe.
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