Bacon Wrapped Blackberry Pork Roast Recipe 55
BACON-WRAPPED BLACKBERRY PORK ROAST RECIPE - (5/5)
Provided by cindygwest
Number Of Ingredients 11
Steps:
- 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.
BACON-WRAPPED PORK ROAST WITH POTATOES AND ONIONS
Steps:
- Preheat the oven to 400 degrees F.
- Coat the pork with olive oil and sprinkle with salt and pepper. Arrange the parsley and sage leaves along the top of the roast.
- Lay the bacon horizontally in a roasting pan, with the strips touching. Set the pork roast in the center of the pan and fold the bacon over to wrap the roast.
- Add the potatoes and onions to the pan, to border the roast. Transfer to the oven and roast until the bacon is crisp and the pork reaches an internal temperature of 140 degrees F on an instant-read thermometer, about 1 1/2 hours.
- Transfer the roast to a cutting board and rest for 10 to 15 minutes. Slice and serve with the potatoes and onions.
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