Blackberry Pork Loin
Prep Time: 30 Minutes
Cook Time: 1.5 - 2 Hrs
- 1/2C Blackberry Jam
- 4 Tbsps white wine vinegar, divided
- 2 Tbsps Grainy Mustard
- 3 tsps chopped fresh thyme
- Salt and Pepper
- 5 lb boneless Pork Roast
- 1 clove garlic, smashed
- 2 red onions, quartered
- 8 slices bacon (I used Epic Bacon — from Master Meats!!)
- 3C ‘no salt added’ chicken broth
- Easy blending flour
Poke the roast with the point of a knife and rub all over with smashed garlic clove. Season with salt and pepper. Set aside. In a small bowl, combine blackberry jam, 2 Tbsps white wine vinegar, thyme, mustard and salt and pepper. Put the roast and the marinade into a large zip lock bag and refrigerate overnight.
Preheat oven to 325˚. Put the red onions in the bottom of a deep roasting pan and put the roast on a rack inside the pan. Roast for 1.5 - 2 hours or until a thermometer reaches 145˚. Set the roast aside to rest - about 10 minutes. On the stove top, pour in the chicken stock and the remaining wine vinegar and stir to combine. Bring to the boil and thicken with blending flour and reduce to sauce consistency. Serve the gravy and onions on the side. Shown here with roasted vegetables with rosemary, thyme, and garlic.