Pork Loin with Apple-Cranberry Chutney

Ingredients

• 3.5 cups apples cored peeled sliced
• 2 slices bacon sliced into 3/ pieces reduced-sodium
• 2.5 pound pork loin boneless
• 1 cup cranberries fresh
• 1 small sprig rosemary fresh
• 1 tablespoon honey 
• 0.3 teaspoon kosher salt 
• 1 medium leek halved lengthwise sliced into 1/2-inch-thick pieces (1 cup)
• 1 tablespoon juice of lemon fresh
• 2 teaspoons olive oil 
• 0.3 teaspoon pepper 
• 0.3 cup water 

Equipment

• frying pan
• baking sheet
• oven
• kitchen thermometer

Directions

1. Preheat oven to 40
2. Heat oil in a large nonstick skillet over medium-high heat until hot. Season pork with salt and pepper.
3. Add pork to skillet, turning to brown on all sides, about 8 minutes.
4. Transfer to a baking sheet (reserve skillet); roast 45-55 minutes or until an instant-read thermometer registers 15
5. Remove from oven; transfer pork to a plate.
6. Meanwhile, add bacon to skillet; cook over medium heat until bacon begins to crisp and fat has been released, about 3-4 minutes.
7. Add leek and cook, stirring, until tender (about 8 minutes).
8. 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.