|The finished product, with herb roasted potatoes.|
All said, this is an amazing dinner recipe. Not hard to make, and absolutely delicious! The bacon gravy is also wonderful on fries or in poutine.
1/2 cup blackberries, crushed and seeded (seedless blackberry jam is acceptable - about 5 tbsp.)
1/4 cup white wine (Sauvignon Blanc, brand not important)
2 tbsp balsamic vinegar
1/2 cup brown sugar
1 tsp kosher salt
1 tsp black pepper
6 cloves of garlic, crushed
2 pork loins
1 lb. thin sliced bacon
3 cups chicken broth
3 tbsp. corn starch
1/4 cup water
Mix marinade ingredients. Place tenderloins in a freezer bag, add marinade and refrigerate for at least two hours (the longer the better.)
Preheat oven to 325° (roast setting, if you have it.)
|Overlap the bacon so that it holds the marinade and moisture better.|
|It should look like this when you're done.|
Put the roast on a rack in a roasting pan and place in the oven. Roast, uncovered, for 1 to 1 1/2 hours. As the bacon appears finished, the loins may well be too. Insert the probe at the thickest point. It should read at least 145°F (73°C). Let the roast rest on the cutting board.
Remove rack from the pan while hot and add some of the chicken stock. Using a wooden spoon, use the stock to remove the drippings (including the dark chunks - this is where all the flavor is!) Pour the drippings mixture into a small pot.
Add the remaining stock and cook at medium high. To break down any bacon chunks, you can use an immersion blender while it heats. Mix the water and cornstarch together.
As the gravy begins to bubble, stir in the cornstarch, a little at a time untill the desired consistency is achieved. Remove from heat.
Slice the roast into desired serving size and spoon gravy onto the roast. Serve with herb roasted potatoes (recipe coming!) and choice of veggie. Enjoy!