neethlingshof.wordpress.com - 15:00, 15th November, 2011
Bacon Wrapped Pork Loin with Cherries
It is the time of the year to try new recipes and experiment with new cuisines.
Here is an interesting yet delicious recipe which is sure to impress your guests
- 1 800g piece boneless pork loin
- ½ tablespoon Mixed herbs/ 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 strawberry jam
- 1 teaspoon red wine vinegar
Heat oven to 180° C. Season the pork with the Mixed herbs/ 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 jam and vinegar. Brush over the bacon and continue roasting until an instant-read thermometer registers 70°C, 10 to 15 minutes more. Let rest at least 10 minutes before slicing.
Recommended wine: The Neethlingshof Chardonnay will be the perfect wine with this dish.
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