Bacon-Wrapped Blackberry Pork Roast

Want a simple, but impressive dish to serve your guests?  This is it.

1/4 cup blackberry preserves

3 Tbsp white wine vinegar

2 Tbsp Dijon mustard

2 tsp chopped fresh thyme

Kosher salt and freshly ground pepper

(1) 4 - 5 lb boneless center-cut pork loin, trimmed

1 garlic clove, mashed

2 red onions, quartered

3 slices bacon

2 Tbsp flour

3 cups chicken broth

Combine the preserves, 1 Tbsp vinegar, the mustard, thyme and 1/2 tsp 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.  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.  Roast until the bacon is crisp and a thermometer inserted into the center of the pork registers 145 degrees, about 1 1/2 hours.  Transfer the pork to a cutting board; let rest 10 minutes.  

Meanwhile, make the gravy.  Discard all but 2 Tbsp 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 Tbsp vinegar and season with salt and pepper.

Remove the twine and slice the pork.  Serve with the onions and gravy.