Bacon-Wrapped Blackberry Pork Roast
Do you ever see something for the very first time, and immediately think: “I HAVE to have that”?
When I was little, I used to get that way about certain toys. There was this doll called Amazing Amy that came out in the 90’s that from the very first time I ever saw it, I knew I HAD to have it. She was this computerized doll that talked to you, telling you when she was hungry, thirsty, sick, sleepy, in need of a diaper change, or when she just wanted to change clothes. The doll came with a number of assort
ed foods/drinks, a medicine dropper,clothes and diapers, all fitted with computer chips. There were computer chips implanted in Amy’s mouth, back, and bottom so that when you gave her the food, changed her clothes or did ANYTHING to her, she would be able to identify what it was you were doing and tell you whether she liked it or not. It seems like a pretty basic toy now, but in the 90’s Amazing Amy was THE doll that I had been waiting for. Every time we went to the store, I wandered over to the toy section and gazed so longingly at that doll. It seemed like the coolest toy in the world. Did I need it? No. But I felt like I just HAD to have it. It took my mom a couple years to save the money (as it wasn’t very cheap), but she did finally buy it for us. Because she’s the best.
Krispy Kreme opened a location in m hometown a few years back. From that very first day, I knew beyond any shadow of a doubt that I HAD to have a hot, freshly made Krispy Kreme doughnut. I.HAD.TO.
And I did. Actually, I had several. Every week.
The Krispy Kreme ended up closing, being put out of business by a chain of Tim Horton’s that simultaneously opened a few years afterward.
It was a messy end to the break up between me and those hot, perfect doughnuts. But it was for the best….at least that what my butt and thighs keep telling me.
I was flipping through a Food Network Magazine a little while ago, when I suddenly came upon this recipe. It must have been some killer food photography, because the very first thought that entered my mind when I saw it was, “I HAVE to have that.”
Pork wrapped and roasted in more pork- and not just any pork: BACON?!
BAAAAACOOOOON.
I was making this dish. No ifs, ands or buts about it. I didn’t even do my traditional poll of the fam to see if they would eat it. There was no need for any of that. I knew they would.
We’re talking about bacon, here.
I used a crappy knife to slice this roast, so I apologize for the sloppiness of the photos- but don’t let that throw you off. This dish was absolutely DELICIOUS. The marinade gives it a sweet/tangy flavor,while the bacon provides the perfect balance of saltiness, resulting in a perfect marriage of flavors. My instincts to make this couldn’t have been more spot on. It’s so good in fact, that I’ve decided to bring it to this week’s Fiesta Friday #36, hosted by Angie@TheNoviceGardener and co-hosted this week by Selma and Elaine.
What’s one thing that when you see you just HAVE to have?
************************************************************
Bacon Wrapped Blackberry Pork Roast
Recipe Courtesy of Food Network Magazine
CLICK HERE FOR PRINTABLE VERSION
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 black pepper
- 1 (4 to 5 lb) boneless center-cut pork loin, trimmed
- 1 clove garli, smashed
- 2 red onions, quartered
- 8 slice bacon
- 2 tablespoons instant flour (such as Wondra)
- 3 cups low sodium chicken broth
Directions
1. Combine the preserves, 1 tablespoon of vinegar, mustard, thyme and 1/2 teaspoon each salt and pepper in a small bowl.
2. Poke the pork 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 fridge and preheat the oven to 325°. 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.
5. 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.
6. Remove twine and slice the pork. Serve with onions and gravy.
This looks absolutely amazing! Pork wrapped in bacon – a dream come true 😉
Happy FF!
Ginger
It’s certainly one of the best dreams come true there is! Thanks Ginger 🙂
Hi Jess, I love your story and that you act on your ‘have to’s’! Good going!!! It’s much better than trying to deny yourself! Thank you for bringing this cool dish to Fiesta Friday 🙂
Life’s too short, and I’m too blessed to pass up good food, the way I see it. Happy Fiesta Friday 🙂
Your mum is just a gem. That’s all I have to say as that bit made me a bit teary…
True. Very, very, VERY true. I wouldn’t be the cook, let alone the woman I am without my Mom. She’s the best. Thanks Selma:-D
Wow, that looks amazing! I want to come to your house for dinner -yum:)
You’d be very welcome Lily- thank you 🙂
This sound so tasty! I’ve had bacon rapped meat before, but never pork. And, bacon wrapped around nearly anything tastes delicious. I love your use of thyme as well. Happy FF, and have a wonderful weekend!
Happy FF to you too Kaila, thank you and have a good rest of your weekend!
I don’t get that “I have to have it” feeling all the time, but I certainly have it now! The people around you are super lucky Jess…you crank out some incredible dishes, and this roast looks like pure perfection.
Thanks Bonnie, I’ll be sure to pass that on to the family and let them know how lucky they are lol 😉
This looks absolutely gorgeous and must taste incredible! The blackberry preserves with the bacon is so interesting. I see why you felt like you had to have it! Thanks for sharing the recipe, Jess.
Thanks Shari, I was really glad I followed my instincts and just made it, it turned out really well 🙂
Wow Jess, thats wonderful, bacon makes everything good. Love the roast, the blackberry, the bacon, looks succulent and juicy, Perfect!!
I don’t think there’s anything that bacon cannot improve or make taste great- thank you Suzanne, have a good rest of your weekend 🙂
what a wonderful looking and sounding dish!!
Thank you- I promise the taste does NOT disappoint 😉
mmm one for me to try me thinks x
Please do, I’ll think you’ll like it 🙂
I think you could have carved this with a hatchet and it would look gorgeous! It makes me want to have it now! It looks so moist and flavorful.
Awww thank you, that’s so nice of you to say. I do have to confirm: the roast was perfectly moist and delicious 🙂
This looks so amazing, Jess! I would never have thought to combine bacon, blackberry AND pork roast. I love how the bacon creates this crispy brown layer around the pork. Just looking at your photos I know that I have to have it! lol And I totally agree with you about Krispy Kreme. Their donuts are soo amazing and soft and sugary. So perfect. Luckily, it’s too out of the way for me to get it on a regular basis. Otherwise I’d be tempted to try every flavor. lol
Thank you Andrea- I thought it sounded like a winning combination too.
Krispy Kreme, for the few short years it was in my town, really was my Achilles heel. I miss it like crazy sometimes *sigh*
Have a great rest of your weekend 🙂
Salty bacon, sweet preserve….want it, give it to me! 🙂 Delicious, definitely bookmarked.
Would if I could, Mandi-let me know if you do try it, though I’m pretty positive you’ll love it 😉
looks amazing very impressive – no sloppy photography in sight! I will share with a bacon loving friend immediately
Thank you that means a lot, I hope your friend can try this recipe 🙂
already sent it on to her, maybe she will make it when I am there and I can try it without cooking 🙂
Pork, bacon and blackberries – what a winning combination!
I agree, thank you 😀
This is sensational, Jess! You rock! 😀
Awwww- thank you Julianna! I’m happy to share 🙂
Now I’m getting hungry! This looks so so good!
Thanks Sarah- food pics of bacon period make me hungry,without fail 😉
What a great idea to use blackberry preserves in this–love it!
Thank you Nancy- I thought the preserves were a really nice touch of sweetness to balance the saltiness of the bacon!