Berry Barbecued Pork Roast Recipes

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BERRY PRETTY PORK ROAST



Berry Pretty Pork Roast image

"Berries add such wonderful flavor to recipes," notes Paula Marchesi of Lenhartsville, Pennsylvania. "This moist roast is perfect for special dinners. Slices are particularly tasty when served with the cooking juices."

Provided by Taste of Home

Categories     Dinner

Time 1h35m

Yield 8-10 servings.

Number Of Ingredients 11

1 boneless whole pork loin roast (about 2-1/2 pounds)
1/2 cup chopped pitted dried plums (prunes)
1/3 cup each fresh or frozen blueberries, raspberries and sliced strawberries
2 garlic cloves, cut into slivers
1/4 cup butter, melted
1/2 teaspoon dried oregano
1/4 teaspoon salt
1/4 teaspoon pepper
1/2 cup red wine or chicken broth
1 tablespoon brown sugar
1 tablespoon seedless raspberry jam

Steps:

  • Make a lengthwise slit down the center of the roast to within 1/2 in. of bottom. Open roast so it lies flat; cover with plastic wrap. Flatten to 3/4-in. thickness. Remove plastic; Combine the fruit; place on one side of roast. Close roast; tie several times with kitchen string and secure ends with toothpicks. , Cut slits in roasts; insert garlic slivers. Place in an ungreased shallow baking pan. Drizzle with butter; sprinkle with oregano, salt and pepper., In a small bowl, combine the wine or broth, brown sugar and jam. Drizzle over roast. Bake, uncovered, at 350° for 75-80 minutes or until a thermometer reaches 160°. Let stand for 10 minutes before slicing.

Nutrition Facts : Calories 220 calories, Fat 10g fat (5g saturated fat), Cholesterol 69mg cholesterol, Sodium 140mg sodium, Carbohydrate 8g carbohydrate (5g sugars, Fiber 1g fiber), Protein 22g protein.

BERRY BARBECUED PORK ROAST



Berry Barbecued Pork Roast image

Moist and tender, this elegant pork roast topped with a thick ruby-red cranberry barbecue sauce is sure to please dinner guests! Doris Heath of Franklin, North Carolina sent the recipe.

Provided by Taste of Home

Categories     Dinner

Time 1h15m

Yield 12 servings.

Number Of Ingredients 7

1 boneless rolled pork loin roast (3 pounds)
1/4 teaspoon salt
1/4 teaspoon pepper
4 cups fresh or frozen cranberries
1 cup sugar
1/2 cup orange juice
1/2 cup barbecue sauce

Steps:

  • Sprinkle roast with salt and pepper. Place with fat side up on a rack in a shallow roasting pan. Bake, uncovered, at 350° for 45 minutes., Meanwhile, in a saucepan, combine the cranberries, sugar, orange juice and barbecue sauce. Bring to a boil. Reduce heat to medium-low; cook and stir for 10-12 minutes or until cranberries pop and sauce is thickened. , Brush some of the sauce over roast. Bake 15-20 minutes longer or until a thermometer reads 145°, brushing often with sauce. Let stand for 10 minutes before slicing. Serve with remaining sauce.

Nutrition Facts : Calories 262 calories, Fat 8g fat (3g saturated fat), Cholesterol 67mg cholesterol, Sodium 190mg sodium, Carbohydrate 23g carbohydrate (0 sugars, Fiber 1g fiber), Protein 24g protein. Diabetic Exchanges

PORK ROAST WITH CUMIN-SPIKED MIXED BERRY SAUCE AND ROASTED PARSNIPS



Pork Roast with Cumin-Spiked Mixed Berry Sauce and Roasted Parsnips image

Provided by Robin Miller : Food Network

Categories     main-dish

Time 1h10m

Yield 4 servings

Number Of Ingredients 13

1 (3 pound) pork loin
Salt and ground black pepper
1 cup chopped fresh strawberries
1/2 cup strawberry preserves
1/4 cup raspberry preserves
1/4 cup boysenberry preserves
1 teaspoon ground cumin
2 parsnips, peeled and cubed
Olive oil cooking spray
Sauteed Snow Peas, recipe follows
2 cups snow peas
1 tablespoon butter
Salt and ground black pepper

Steps:

  • Preheat oven to 400 degrees F.
  • Cut 1/3 of the pork off the entire loin. Transfer both pieces of pork to the prepared baking dish. Season the pork all over with salt and black pepper.
  • In a small bowl, combine the strawberries, strawberry preserves, raspberry preserves, boysenberry preserves, and cumin. Mix well. Pour the mixture all over the larger portion of the pork.
  • Arrange the parsnips all around the pork. Lightly coat the parsnips with the cooking spray and season with salt and ground black pepper.
  • Roast for 45 minutes, or until an instant-read thermometer reads at least 160 degrees F (the meat may still be pink in the center).
  • Let the pork rest for 10 minutes.
  • Slice crosswise into 1/2-inch thick slices using 1 pound of pork for this meal (with parsnips and snow peas), slice 1 pound crosswise into 8 (1/2-inch) thick slices for a second meal (chili-seared pork with pineapple salsa), and shred the remaining 1 pound pork for the third meal (radicchio cups with pork and seasoned rice).
  • In a medium skillet, saute the snow peas in the butter over medium-low heat until tender-crisp. Season with salt and black pepper, to taste.

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