Peach-sweetened Pork Loin

My local supermarket had a two-for-one sale on pork loin, so I got a couple. Now, I just needed to find a way to cook it. I sought out, and consulted with my friend Linda Williams, and we tossed around a few ideas. She suggested using apples in some way, and I responded by telling her that I didn't have any apples, but I did have some peaches. Her eyes lit up. "That might work!" she said.

Here's what I eventually did after further disscussion with Linda:

I grabbed a baking dish large enough, and put the pork loin in it. I may have also used cooking spray, but I don't remember. If you have some, go ahead and spray the dish first.

Now that I think about it, I didn't spray the dish. I figured the bacon would create enough lubricant.

Having cleared that up, let's continue. Pre-heat the oven to 400 degrees f. Now take your peaches and slice them until you have about 6 slices per peach. I'm sure there's an easy way to do that, but I don't know it. They have that big nut in the middle you have to cut around, and then wrestle out. It's o.k. if you mangle the peaches a bit, 'cause you're not going to eat them anyway.

Next, wrap the slices of bacon around the girth of the pork loin, with the ends of the bacon underneath. Let them a little loose, because now you're going to slip the peach slices in between the pork loin and the bacon. Just on the top and sides, not on the bottom. Just cram 'em in there wherever you can, until you don't have any peach slices left. Fasten whatever you can with however many toothpicks it takes.

Now it's ready to toss in the oven. Bake it at 400 degrees f for 30 to 40 minutes, just to get the bacon cooking, then turn the oven down to 325 degrees f. Continue baking for anothe hour or so, until the internal temperature of the pork loin is 165 degrees f.

Once it's done, remove the peaches and slice up the pork loin and the bacon. Serve with your favorite side dish.

By the way, this is only the second recipe I've posted here that doesn't include a photograph. I didn't have the forethought to take one, and it went pretty quickly. Unlike last time (see Pork Chops in Beer), I'm not going to include a description of what it looked like.