Bacon-Wrapped Blackberry Pork Roast
Scrumptious bacon wrapped pork roast with hints of blueberry. Serve with onions and gravy - enjoy!
- 1/4 cup blackberry preserves
- 3 tablespoons white wine vinegar, or champagne vinegar
- 2 tablespoons Dijon mustard
- 2 teaspoons chopped fresh thyme
- Kosher salt and freshly ground black pepper
- 1 (4 to 5-pound) boneless center-cut pork loin, trimmed
- 1 clove garlic, smashed
- 2 red onions, quartered
- 8 slice bacon
- 2 tablespoons instant flour (such as Wondra)
- 3 cups low sodium chicken broth
Preparation time 30mins
Cooking time 250mins
Combine the preserves, 1 tablespoon of vinegar, mustard, thyme and 1/2 teaspoon each salt and pepper in a small bowl.
Poke the pork with a paring knife, then rub with the garlic; season with salt and pepper.
Rub the pork all over with the preserves mixture, then transfer to a large resealable bag and refrigerate at least 2 hours, or overnight.
About 20 minutes before roasting, remove the pork from the fridge and preheat the oven to 325°F. Put the red onions in a metal roasting pan and set a rack on top. Wrap the pork with the bacon (overlapping them slightly and tucking them under; tie a piece of kitchen twice around each slice to secure it). Set on the rack and roast until bacon is crisp and a thermometer inserted into center of pork reads 145°, about 1 1/2 hours. Transfer pork to a cutting board; let rest for 10 minutes.
Meanwhile, make gravy: Discard all but 2 tablespoons of the drippings from the pan.Place the roasting pan over 2 burners over medium-low heat and whisk in the flour until incorporated. Add the chicken broth and whisk until thickened, about 5 minutes. Add the remaining 2 tablespoons vinegar and season with salt & pepper.
Remove twine and slice the pork. Serve with onions and gravy.