Bacon-Wrapped Blackberry Pork Roast
Serves: 2
Citlalli Gibson
1 January 1970
Based on User reviews:
55
Spice
49
Sweetness
52
Sourness
40
mins
Prep time (avg)
4.7
Difficulty
Ingredients:
3 tbsps
White Wine Vinegar2 tbsps
Dijon Mustard2 tsps
Thyme (chopped fresh)1 clove
Garlic (smashed)3 cups
Chicken Broth (low-sodium)Directions:
1
Combine the preserves, 1 tablespoon vinegar, the mustard, thyme and 1/2 teaspoon each salt and pepper in a small bowl
2
Poke the pork in a few spots with a paring knife, then rub with the garlic; season with salt and pepper
3
Rub the pork all over with the preserves mixture, then transfer to a large resealable bag and refrigerate at least 2 hours or overnight
4
About 20 minutes before roasting, remove the pork from the refrigerator and preheat the oven to 325 degrees F
5
Put the red onions in a metal roasting pan and set a rack on top
6
Wrap the pork with the bacon (see below), then set on the rack
7
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
8
Transfer the pork to a cutting board; let rest 10 minutes
9
Meanwhile, make the gravy: Discard all but 2 tablespoons of the drippings from the pan
10
Place the roasting pan over 2 burners over medium-low heat and whisk in the flour until incorporated
11
Add the chicken broth and whisk until thickened, about 5 minutes
12
Add the remaining 2 tablespoons vinegar and season with salt and pepper
13
Remove the twine and slice the pork
14
Serve with the onions and gravy
15
How to wrap pork: Lay the bacon slices over the pork, overlapping them slightly and tucking them under
16
Tie a piece of kitchen twine around each slice to secure it
17
Photo by Con Poulos