Bacon-Wrapped Blackberry Pork Roast
- Level: Intermediate
- Yield: 6 servings
-
- Nutritional Analysis
- Per Serving
- Serving Size
- 1 of 6 servings
- Calories
- 779
- Total Fat
- 50
- Saturated Fat
- 17
- Carbohydrates
- 19
- Dietary Fiber
- 2
- Sugar
- 9
- Protein
- 61
- Cholesterol
- 193
- Sodium
- 1329
- Total: 4 hr
- Prep: 25 min
- Inactive: 2 hr
- Cook: 1 hr 35 min
Ingredients
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 pepper
1 4-to-5-pound boneless center-cut pork loin, trimmed
1 clove garlic, smashed
2 red onions, quartered
8 slices bacon
2 tablespoons instant flour (such as Wondra)
3 cups low-sodium chicken broth
Directions
- Combine the preserves, 1 tablespoon vinegar, the mustard, thyme and 1/2 teaspoon each salt and pepper in a small bowl. Poke the pork in a few spots 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 refrigerator and preheat the oven to 325 degrees F. Put the red onions in a metal roasting pan and set a rack on top. Wrap the pork with the bacon (see below), then set on the rack. Roast until the bacon is crisp and a thermometer inserted into the center of the pork registers 145 degrees F, about 1 1/2 hours. Transfer the pork to a cutting board; let rest 10 minutes.
- Meanwhile, make the 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 and pepper.
- Remove the twine and slice the pork. Serve with the onions and gravy.
- How to wrap pork:
- Lay the bacon slices over the pork, overlapping them slightly and tucking them under.
- Tie a piece of kitchen twine around each slice to secure it.
- Photo by Con Poulos