Sour Cherry-Bacon Glazed Pork Loin

Instructions

1. Pre-heat oven to 425 degrees. Pat pork loin dry and season with salt and pepper.

   Heat your skillet over medium heat. Slice bacon into one inch segments and add to hot skillet, stirring until the bacon is cooked and the fat is rendered. If your skillet is big enough, place your pork loin right in there to sear and brown on all sides. If not, remove the cooked bacon and about half the bacon grease and sear your loin with the remaining bacon fat in the skillet.

2. Once seared on all sides, remove pork loin from skillet, place in a baking dish or on a sheet pan and put into oven for about 30 - 45 minutes, depending on the size of your pork loin. Pork will take about 8 - 11 minutes per pound to cook. Ideally, the internal temperature should be 145 when it's done. I usually just use the feel test: if it springs back against my gentle nudge, it's done. Don't forget that it will need to rest once removed from the oven, and it will keep cooking on the counter while resting.

3. Back to your skillet. Add the bacon and grease back to the skillet. Stir shallots and sour cherries into bacon and cook for about 5 - 7 minutes. Then add chicken stock and bring to a boil.

4. Dissolve corn starch into 1/4 cup water and stir into mixture until it thickens. Lower heat to "warm" until pork is ready and can be spooned on top. ENJOY!