Bacon-Wrapped Pork Loin

Bacon wrapped pork loin with cranberry rosemary glaze

The Glaze:
1 package cranberry (12 oz)
1 1/2 cups sugar
(or 1 can whole cranberries and 1/2 cup sugar if fresh cranberries are not available)
1 sprig rosemary

The Pork
1-2 pound pork loin, lean
salt and pepper
1 lb bacon

Combine cranberries, sugar, and 1 1/4 cups of water in a sauce pan. Get it boiling, then reduce and simmer for 15 minutes.  Cranberries will start to pop. If using a can, mix in 1/2 cup water with cranberries and sugar and simmer until it thins out. Put the cranberry mixture in a blender and then press it through a sieve to strain it into a liquid form.  Discard the skins. Put the cranberries back into the pan and simmer with the rosemary for 10-15 minutes. Set aside.  For a little extra spice you can add a little chipotle in adobo sauce to the original mixture.

Heat oven to 400, generously salt and pepper the pork.   Lay out the bacon with it overlapping like a blanket. Lay the pork on it, wrap the bacon around it, and then flip it and transfer it to a baking sheet, tucking the bacon in underneath the pork loin.   Bake it for 20-25 minutes per pound. Remove from the oven and spread the glaze over it generously until fully coated. Put it back into the over for about 10 minutes, or until the coating solidifies. Remove from the oven and let it set for a few minutes before cutting. Cut in slices and serve with the glaze on top of each slice.  Thank you Whitney Miller for having this in your cookbook, it's delicious.