Disinfect the vegetables. Preheat the oven to 400°F. In a pot or baking dish, bring water with salt to a boil.

Finely chop the onion into small cubes (brunoise), finely chop the garlic into very small cubes (petite brunoise), cut the carrots into small football shapes, and cut the potatoes similarly or leave them whole if they are baby potatoes, just wash them.

Wash the pork loin a bit and in a bowl, score the loin (make slight cuts in the meat). Season well with salt and pepper, and sprinkle with thyme, bay leaf, and rosemary. Then add the freshly squeezed orange juice.

Let it rest for a few minutes in the marinade (you can also leave it overnight for more flavor).

Heat a pan and add some butter and oil. Once hot, add 1/2 onion and 1 clove of garlic, previously chopped, and sauté. Sear the loin to preserve its juices, cooking each side for 1 minute, then remove from heat.

Coat the loin with honey to form a crust that will turn golden. Wrap the loin with bacon to keep it moist, then wrap it in aluminum foil, place it on a baking sheet, check the oven temperature, and bake at 350°F for about 30 minutes.

For the sauce, in the same pan where you seared the loin, add more butter and oil, then add the remaining garlic and onion and sauté until translucent. Add the blackberries, a bay leaf, and sauté. Season with salt and pepper.

Blend the mixture, then heat the pan again and deglaze with 1 ounce of red wine, stirring. Once the wine is hot, add some orange juice and the blended mixture, stirring with a wooden spatula. If too thick, add more juice and the remaining ounce of wine. Adjust seasoning if needed.

Blanch the vegetables by cooking the potatoes and carrots for about 5 minutes, then shock them in ice water to keep them soft yet crisp. In a pan, add butter and a little oil, sauté the vegetables for 1.5 to 2 minutes, adding salt, then remove from heat.

After 30 minutes of cooking the loin, check if it's well-cooked by cutting a bit of the meat; it should be juicy and well-cooked. If not, leave the foil open to finish cooking.

Everything is ready. Slice the loin and serve with a little sauce and the vegetables as a side.

If the sauce is too thin, make a slurry with 2 tablespoons of cornstarch and 2 tablespoons of red wine, mix until dissolved, and gradually add to the sauce.