Blackberry-marinated pork wrapped in bacon

Ingredients:

• 1.8 – 2.25 kg pork loin (boneless loin), trim off excess fat
• 8 slices bacon for wrapping
• 1/4 cup blackberry jam
• 3 tablespoons white wine vinegar
• 2 tablespoons Dijon mustard
• 2 tsp chopped fresh thyme
• Coarse salt and freshly ground pepper
• 2 red onions, quartered
• 8 slices bacon for wrapping
• 2 tbsp. flour
• 3 cups unsalted chicken broth

Preparation:

1. Prepare the marinade: In a small bowl, combine blackberry jam, 1 tablespoon wine vinegar, mustard, thyme, and 1/2 teaspoon each salt and pepper. Using a thin knife, pierce the pork in several places, then rub with garlic, salt, and pepper.
   
   Rub the pork with the marinade and place it in a large bag or airtight container and marinate the pork in the refrigerator for 2 hours or better yet, overnight.
2. Remove the pork from the refrigerator 20 minutes before roasting and preheat the oven to 160 degrees Celsius. Place the onions in a metal baking dish.
   
   Wrap the pork in bacon (as indicated below) and place on top of the onions in the pan. Place the pan on a rack in the oven and bake for about 1.5 hours, until the bacon is crispy and the internal temperature of the pork is 145 degrees Fahrenheit (62 degrees Celsius). Transfer the pork to a cutting board and let it rest for 10 minutes.
   
   How to wrap pork: Place the bacon slices over the pork, overlapping each other slightly, then tuck them under the pork.
   
   Tie the string tightly around each slice to secure them.
3. Meanwhile, prepare the gravy: In the roasting pan you roasted the pork in, reserve 2 tablespoons of the rendered fat, drain the rest, and add the onions. Place the pan on two burners at once and turn the heat to medium-medium.
   
   Add the flour and mix thoroughly. Add the chicken broth and simmer for about 5 minutes until the liquid thickens.
   
   Add the remaining 2 tablespoons vinegar, salt and pepper.
4. Remove the strings and slice the pork. Serve with onions and gravy.