1 x 1kg pork loin
½ tbsp allspice (ground)
1 tbsp Mekhala Black Pepper Sauce
½ cup dried cranberries, chopped
½ cup fresh flat-leaf parsley, chopped
1 tbsp wholegrain mustard
8 slices bacon
1 tbsp Mekhala Plum Sauce
1. Heat oven to 175° C. Season the pork with the allspice and Mekhala Black Pepper Sauce and place on a rimmed baking sheet.
2. In a small bowl, combine the cranberries, 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 1 hr.
3. Brush over the bacon with Mekhala Plum Sauce and continue roasting until an instant-read thermometer registers 65°C, 10 to 15 minutes more. Let rest at least 30 minutes before slicing. Serve with extra Mekhala Plum Sauce on the side.
* For a quicker dish, slice pork loin into 3cm-wide pieces and season/wrap each piece individually. Pan-fry on each side for 3-5min, until cooked-through and golden.