Roasted Pork With Blackberry Sauce Recipes

BACON-WRAPPED BLACKBERRY PORK ROAST

Steps:

• Combine the preserves, 1 tablespoon vinegar, the mustard, thyme and 1/2 teaspoon 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 F. Put the red onions in a metal roasting pan and set a rack on top. Wrap the pork with the bacon (see below), then set on the rack. Roast until the bacon is crisp and a thermometer inserted into the center of the pork registers 145 degrees F, about 1 1/2 hours. Transfer the pork to a cutting board; let rest 10 minutes.
• Meanwhile, make the gravy: Discard all but 2 tablespoons 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 tablespoons vinegar and season with salt and pepper.
• Remove the twine and slice the pork. Serve with the onions and gravy.
• How to wrap pork:
• Lay the bacon slices over the pork, overlapping them slightly and tucking them under.
• Tie a piece of kitchen twine around each slice to secure it.
• Photo by Con Poulos

ROASTED PORK WITH BLACKBERRY SAUCE

Steps:

• 1. Place tenderloin in resealable plastic bag set in shallow dish. For marinade, in bowl whisk together preserves, wine, balsamic vinegar, olive oil, mustard, garlic, soy sauce, 1 teaspoon orange peel, and rosemary. Pour marinade over pork; seal bag. Marinate, refrigerated, 2 to 5 hours, turning bag occasionally.
• 2. Preheat oven to 425 degrees F. Drain pork, reserving marinade. Place meat on rack in shallow roasting pan. Roast 35 to 45 minutes or until slightly pink in center (155 degrees F).
• 3. Meanwhile, for sauce, in small saucepan bring reserved marinade to boiling; reduce heat. Simmer, uncovered, 5 minutes. Slice pork; serve with sauce and green beans. Top with additional orange peel. Makes 6 servings.

ROASTED PORK WITH BLACKBERRY SAUCE

Steps:

• Place the pork loin on a baking sheet, drizzle with oil, sprinkle with salt and pepper, and roast according to the package instructions. While your pork is in the oven, prepare the blackberry sauce. Place the sauce ingredients in a medium saucepan and place on the stove over medium heat. Continue to heat (and stir occasionally) until the blackberries break down into a slightly thickened sauce. Remove the cinnamon stick and discard. Serve warm sauce over slices of roasted pork.

BLACKBERRY GLAZED PORK TENDERLOIN

Steps:

• Whisk blackberry spread, vinegar, sugar, cinnamon, and red pepper flakes in small bowl until blended, set aside.
• Heat large nonstick skillet over medium-high heat until hot.
• Coat skillet with nonstick cooking spray; add oil; tilt skillet to coat bottom.
• Add half of pork slices; sprinkle with half of thyme and half of salt.
• Cook 2 minutes; turn and cook 1 minute on other side.
• Remove pork from skillet and set aside.
• Repeat with remaining pork, thyme and salt.
• Add blackberry mixture to skillet and bring to a boil over high heat.
• Add reserved pork slices, discarding any accumulated juices.
• Cook about 5 minutes, turning constantly, until pork is richly glazed.

ROAST PORK WITH MAPLE AND MUSTARD GLAZE

Steps:

• Preheat the oven to 350 degrees F (175 degrees C).
• Stir together the maple syrup, mustard, vinegar, soy sauce, salt, and pepper in a small bowl. Place pork roast in a shallow roasting pan. Spread glaze evenly over pork roast.
• Roast pork in the preheated oven uncovered, until internal temperature measured with a meat thermometer reaches 145 degrees F (63 degrees C), about 1 hour. Remove from oven, and let rest about 10 minutes before slicing to serve.

MUSTARD-RUBBED PORK LOIN WITH BLACKBERRY MUSTARD SAUCE

Steps:

• In a dry skillet over med heat, place mustard seed, fennel, coriander, cumin, and peppercorns. Keep moving skillet, to keep the seeds from burning; cook until aromatic, about 2 minutes. (mustard seeds will begin to pop).
• Transfer to a spice grinder, or use a mortar and pestle to finely chop the spices, but do not grind completely to a powder. Transfer to a small bowl and add the thyme, dry mustard, ginger, 1/2 tsp salt, and sugar. Set aside.
• Heat oven to 425°F Rub pork with 1 Tbsp Dijon mustard, sprinkle with 1/2 tsp salt and 2 Tbsp spice mixture.; pat with hands to stick. Spray a small roasting pan with cooking spray and place pork in pan.
• Bake about 25 minutes, transfer to cutting board and let rest covered loosely with foil.
• Place roasting pan on stove over med-high heat, stir in wine and deglaze the pan. Stir in chicken stock. Cook, stirring occasionally, until reduced by half, about 5-7 minutes.
• Whisk together flour and 1/4 cup water, then whisk into the sauce. Whisk in remaining tablespoon Dijon mustard; cook until mixture thickens, 2-3 minutes. Stir in the berries; cook until they begin to soften, about 2 minutes.
• Slice pork, transfer to a platter, and serve with the sauce. Garnish with fresh thyme if desired.