3 Tbs brown sugar
2 tsp salt
1/2 tsp nutmeg
1/4 tsp turmeric
6 slices bacon
1 Tbs canola oil
1/4 cup Smucker's Orchard's Finest Red Tart Cherry Preserves
1 Tbs whole grain mustard
Preheat oven to 350°. Remove layer of fat from the top of pork loin with a sharp knife. Pat the pork loin dry and set aside. Combine the brown sugar, salt, nutmeg, and turmeric in a small bowl and rub over top and sides of pork loin. Wrap top and sides with the strips of bacon. Hold in place with toothpicks. In a large oven-proof skillet, heat oil over medium-high heat. Add the bacon-wrapped pork loin and sear each side about 6, or until a caramel color. In a small bowl, combine preserves and mustard. Brush over the top and sides of tenderloin. Transfer skillet to the oven and cook 15-20 minutes, or until tenderloin reaches an internal temperature of 140°F. Remove from oven and loosely tent with foil while pork continues to cook another 10-15 minutes. Remove toothpicks and slice into 1/4- to 1/2-inch pieces for serving.