Ingredients

4-pound pork loin roast
Slices of bacon
Apple-Craisin Stuffing (see recipe below)
12 ounces cherry preserves
1 tablespoon light corn syrup
1/8 cup red wine vinegar
1/8 teaspoon salt
1/8 teaspoon ground cinnamon
1/8 teaspoon ground nutmeg
1/8 teaspoon ground cloves
1 1/2 tablespoons slivered toasted almonds
Salt and pepper to taste

Using a sharp knife, cut pork loin into chops and cut a pocket in each one. Fill each chop with stuffing and wrap each chop with a slice of bacon and secure with a toothpick. Heat deep 12-inch Dutch oven to 450 degrees. Place pork chops in Dutch oven and sear on all sides. Reduce heat to 350 degrees and cook pork chops for 45 minutes. (16 charcoal briquettes on top and 8 briquettes on bottom)
While chops are cooking, combine cherry preserves, corn syrup, vinegar, salt, cinnamon, nutmeg and cloves in a cast iron skillet. Heat to boiling, stirring frequently. Reduce the heat and simmer for about 2 additional minutes. Add toasted almonds. Keep the sauce warm. When meat has roasted, spoon enough hot cherry sauce over the roast to glaze. Return to the oven for about 30 minutes, or until meat thermometer reads 170 degrees. Baste roast with sauce every 10 minutes during the last 30 minutes. Serve remaining sauce with the roast.

Apple-Craisin Stuffing

1 cup butter
1 chopped red onion
1 cup diced apples
1 cup cherry-flavored craisins (cranberry raisins)
1/4 teaspoon rosemary
1 teaspoon sage
32 ounce package seasoned bread cubes
1 tablespoon chicken base
1/4 teaspoon thyme
2 ounces sliced almonds
Cream cheese

Directions

Heat 12-inch Dutch oven and melt butter. Cook onion and apples until caramelized. Add remaining ingredients and heat until bread cubes are brown. Add cream cheese to taste. Ultimate Dutch Oven recipe winner Todd Carter from West Jordan.