2 teaspoons olive oil
1 (2 1/2-3 pound) boneless pork loin
1/4 teaspoon kosher salt
1/4 teaspoon pepper
2 slices reduced-sodium bacon, sliced into 3/8-inch thick pieces
1 medium leek, halved lengthwise and sliced into 1/2-inch-thick pieces (1 cup)
3 medium apples, peeled, cored and sliced (3 1/2 cups)
1 cup fresh cranberries
1 tablespoon honey
1 small sprig fresh rosemary
1 tablespoon fresh lemon juice
1/3 cup water
1. Preheat oven to 400°.
2. Heat oil in a large nonstick skillet over medium-high heat until hot. Season pork with salt and pepper. Add pork to skillet, turning to brown on all sides, about 8 minutes. Transfer to a baking sheet (reserve skillet); roast 45-55 minutes or until an instant-read thermometer registers 155°. Remove from oven; transfer pork to a plate.
3. Meanwhile, add bacon to skillet; cook over medium heat until bacon begins to crisp and fat has been released, about 3-4 minutes. Add leek and cook, stirring, until tender (about 8 minutes). Add apples, cranberries, honey, rosemary, lemon juice, and water. Bring to a boil; reduce heat and simmer, partially covered, for 30 minutes or until apples and cranberries partially break down and sauce thickens. Discard rosemary. Slice and serve pork with chutney and green beans or broccoli
Cooking Light DT