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

• Sour cherries

  Red, raw

  1 cup, without pits or 155g

• 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 the oven to 350°F. Pat the pork dry, then season all over with the allspice and pepper (add salt if desired). Place on a rimmed baking sheet or shallow roasting pan.
2. In a small bowl, stir together the chopped cherries, parsley, and mustard. Spread this mixture over the top and sides of the pork. Lay the bacon strips crosswise over the pork, slightly overlapping and tucking the ends underneath to secure.
3. Roast for about 45 minutes. Mix the currant jelly and red wine vinegar, then brush over the bacon. Continue roasting until an instant-read thermometer inserted in the center reaches 150°F, 10 to 15 minutes more.
4. Transfer to a cutting board and rest for at least 10 minutes before slicing and serving.