Bacon-Wrapped Blackberry Pork Roast w/ Green Beans & Potatoes and Boiled Carrots

February 20, 2014 at 6:12 PM | Posted in Jennie-O Turkey Products, pork roast, pork tenderloin, vegetables | Leave a comment
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Today’s Menu: Bacon-Wrapped Blackberry Pork Roast w/ Green Beans & Potatoes and Boiled Carrots

 

 

 

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The weather is something around here! In some places we have 4-5 inches still on the ground, then this morning it was pouring the rain along with thunder and lightning. Then as the afternoon hit, the sun came out briefly and it warmed up to the mid 50’s. Then tonight some heavy rain and wind coming through, welcome to Southwest Ohio! Hopefully Spring Weather is coming soon! Well for dinner tonight another new recipe, Bacon-Wrapped Blackberry Pork Roast w/ Green Beans & Potatoes and Boiled Carrots.

 

 

 
Came across this recipe from the Food Network Magazine and it looked and sounded too good not to give it a try! Come on Pork Roast marinated in Blackberry Preserves, sounded good to me. To prepare it I needed; 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, and 8 slices turkey bacon. Sounding good now doesn’t it! I used Polaner Sugar Free Blackberry Preserves, only 10 calories and 2 net carbs per serving, and for the bacon I used Jennie – O Turkey Bacon which is only 30 calories and 0 carbs per slice. I also used a smaller Pork Loin than what the recipe called for.

 

 

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Then to prepare it was very easy. I combined the preserves, with 1 tablespoon vinegar, the mustard, thyme and 1/2 teaspoon each salt and pepper in a small bowl. Poked the pork in a few spots with a paring knife, then rubbed with the garlic; seasoned with salt and pepper. Then rubbed the pork all over with the preserves mixture, then transferred to a large Hefty resealable bag and refrigerated overnight.

 

 

 

Then today, about 20 minutes before roasting, I removed 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, then set on the rack. Roasted until the bacon was crisp and a thermometer inserted into the center of the pork registered 145 degrees F, about 1 1/2 hours. Let it rest 10 minutes before serving. It called for making a gravy out of the drippings but I decided not to make the gravy. The Pork came out with just an incredible flavor! The sweetness of the Blackberry Preserves along with the smokieness that the Turkey Bacon provided along with all the other ingredients worked perfect with Pork. Everyone enjoyed this one, another keeper recipe! If you’re a fan of Pork Roasts you have to try this one. I’ve left the original recipe along with its web link at the bottom of the post.

 

 

 

Then for the side dishes it was the Big 3 of Vegetables, Green Beans, Potatoes, and Carrots. I heated up a can of the Del Monte Cut Green Beans & Potatoes. Then I boiled some whole Mini Carrots. Also had a slice of Klosterman Wheat Bread. For dessert later a bowl of Del Monte No Sugar Added Peach Chunks.

 

 

 

 
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Recipe courtesy of Food Network Kitchens
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.

Serve with the onions and gravy

 

Read more at: http://www.foodnetwork.com/recipes/food-network-kitchens/bacon-wrapped-blackberry-pork-roast.html?oc=linkback

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