(^72) | SOUTHERN LIVING
Bacon-Wrapped Pork
Loin with Cranberry-
Apple Glaze
ACTIVE 20 MIN. - TOTAL 1 HOUR, 15 MIN.
SERVES 8
Crisp bacon adds a smoky richness to
the lean pork tenderloin it’s wrapped
around. Cranberries provide tang and a
touch of holiday color to the sweet glaze.
14 thick-cut bacon slices
1 (3-lb.) pork tenderloin
1 tsp. kosher salt
1 tsp. black pepper
1⁄2 cup fresh cranberries
(about 3 oz.)
1⁄3 cup apple jelly
1⁄3 cup water
2 Tbsp. apple cider
vinegar
- Preheat the oven to 400°F. Chop 6 of
the bacon slices. Place the chopped
bacon in a large cast-iron skillet, and
heat over medium-high. Cook the bacon
until crispy, about 8 minutes. Using a
slotted spoon, remove the bacon from
the skillet, and place on a plate lined
with paper towels to drain, reserving the
drippings in the skillet. - Sprinkle the pork with 3⁄4 teaspoon
each of the salt and pepper. Place the
pork in the skillet; cook over medium-
high, turning to brown on all sides, about
6 minutes. Remove the pork from the
skillet, reserving drippings in skillet, and
wrap remaining 8 bacon slices around
the pork. Place a wire rack inside a
rimmed baking sheet, and place the
bacon-wrapped pork on the rack. Roast
in the preheated oven until the bacon is
done and a meat thermometer inserted
in the thickest portion of the pork
registers 135°F, about 35 to 40 minutes.
Let the pork stand at least 15 minutes
before slicing. - Heat the skillet and drippings over
medium. Add the chopped bacon,
cranberries, jelly, water, vinegar, and
remaining 1⁄4 teaspoon each salt and
pepper. Bring to a boil, and cook, stirring
occasionally, until the cranberries have
burst and mixture is slightly thickened,
about 3 minutes. - Cut the pork into 2 1⁄2-inch-thick
slices, and top the servings with the
Cranberry-Apple Glaze.
Mustard, Garlic, and
Sage Pork Crown Roast
ACTIVE 15 MIN. - TOTAL 3 HOURS
SERVES 12
This is such an impressive, golden brown
roast with rich, complex flavors. Have
your local butcher cut the pork and tie it
for you to take some of the prep off your
busy holiday plate.1⁄4 cup olive oil
3 Tbsp. Dijon mustard
3 Tbsp. finely chopped garlic (about
12 cloves)
3 Tbsp. finely chopped
fresh sage
1 1⁄2 Tbsp. kosher salt
2 tsp. black pepper
2 (4-lb.) bone-in pork rib roasts
(about 6 bones each), frenched
1 1⁄2 cups water- Preheat the oven to 250°F. Process
the oil, mustard, garlic, sage, salt, and
pepper in a food processor until smooth. - Place the pork loins beside each other
on a work surface with the tips of the
bones pointing up and the meaty sides
facing out. Curve the racks toward each
other so both ends meet to form a circle,
cutting the pork as necessary to curve
the racks. Tie kitchen twine around the
meaty parts of the pork loins, tightly
securing the circle in place. Spread the
mustard mixture evenly over the pork. - Place the pork on a wire rack in a
roasting pan. Place in the preheated
oven, and pour the water into the pan.
Roast until a meat thermometer
inserted in the thickest portion registers
135°F, about 2 hours. Remove from the
oven, and let stand 15 minutes. Increase
the oven temperature to 500°F. Return
the pork to the oven, and roast until
outside is browned, about 10 minutes.
Remove from the oven, and let stand 20
minutes before cutting into chops.