Roasted Pork Wblackberry Sauce Recipes

GRILL-ROASTED PORK LOIN WITH BLACKBERRY SAUCE

Steps:

• 1 Let the pork loin sit at room temperature for about 1 hour
• 2 Make the sauce: While the pork is resting, in a medium saucepan or skillet over medium-high heat, heat the oil until shimmering
• 3 Add the shallot, garlic, rosemary and crushed red pepper flakes and cook, stirring frequently, until the shallot and garlic are tender and fragrant, about 4 minutes; adjust the heat if the shallot or garlic start to brown
• 4 Add the blackberries, syrup, vinegar, brown sugar, salt and mustard and stir to combine, crushing the berries with a spoon or rubber spatula to start releasing the juices
• 5 Adjust the heat so the mixture is at a lively simmer and cook until the blackberries collapse and the mixture thickens slightly, stirring frequently, 10 to 15 minutes
• 6 (This will take a few minutes longer if you are using frozen blackberries
• 7 )
• 8 Transfer the sauce to a blender and process until smooth
• 9 Strain through a sieve back into the saucepan, pressing and scraping the blackberry pulp to remove the seeds while pushing the pulp through
• 10 (You could skip this step, but your sauce will be seedy
• 11 )
• 12 Gently reheat the sauce, season generously with the pepper, taste, and adjust, as needed, with more salt, red pepper flakes, brown sugar and/or vinegar
• 13 The sauce should be a balance of sweet, sour and salty with a hint of chile heat
• 14 Remove from the heat
• 15 Prepare the grill: If using a gas grill with three burner zones, heat the left and right zones to medium-high and leave the center off
• 16 With two burner zones, heat one to medium-high and leave the other one off
• 17 If using a charcoal grill, fill a chimney starter with charcoal, light it, and when the coals are red hot, dump them into your grill (keep the cooking grate off for now)
• 18 Add more charcoal - you will need about 8 pounds total if using regular charcoal briquettes (one medium bag), possibly more if using hardwood charcoal chunks
• 19 When all the coals have ashed over but are still very hot, scoot them into a ring around the edge of your grill, leaving an empty spot in the middle
• 20 If your grill is too small to allow for the empty spot, scoot the coals to one side, leaving the other side empty
• 21 Replace the cooking grate, and set an oven or grill thermometer on top
• 22 Cover the grill
• 23 Rub the pork with a light film of oil and season generously all over with salt and pepper
• 24 (Remember that a lot of the salt will drop off during cooking, so don't be shy
• 25 ) Check the internal temperature of the raw pork for reference; ideally, it will register around 55 degrees
• 26 Check the temperature inside the grill; you want it between 450 and 500 degrees
• 27 If it is too cool, add more coals and wait until they have ashed over
• 28 If too hot, wait a few minutes
• 29 If using a gas grill, you want the temperature at 400 degrees
• 30 When the grill temperature is in range, place the pork on the grill, fat side up
• 31 Cover the grill
• 32 Roast the pork undisturbed for about 20 minutes, then check the temperatures (try to do this quickly so you don't lose a lot of heat): the pork should be around 110 degrees and the "oven" will have dropped to around 400 degrees
• 33 If using a gas grill, adjust the burners so the temperature inside the grill is about 350 degrees
• 34 Continue to cook an additional 10 minutes and then brush a generous layer of the blackberry sauce over the pork (unless you prefer to leave the pork "natural" and serve the sauce on the side)
• 35 Don't try to get the sauce on the underside of the pork
• 36 Continue cooking 5 additional minutes or so, to let the glaze start to set, and check the internal temperature of the pork
• 37 When it reaches 130 degrees in the center, transfer it to a serving platter, taking care not to disturb the glazed surface; tent it loosely with foil
• 38 (If you have a cutting board with a channel that holds juices, you can go directly to the cutting board; the goal is to capture all the juice
• 39 )
• 40 The internal temperature of the roast will continue to rise about 10 degrees once off the grill
• 41 A final temperature of 140 degrees will give you juicy, slightly pink pork
• 42 If prefer it medium, with less pink, keep it on the grill until the internal temperature registers around 135 degrees, but cooking it much longer will give you dry pork
• 43 Let the roast rest about 10 minutes, then transfer to a cutting board, keeping the juices on the serving platter
• 44 While the pork is resting, gently reheat the sauce, if serving on the side
• 45 Carve the pork into 1/4-inch thick slices and arrange on the platter, spooning any accumulated the juices over the meat
• 46 Season the slices lightly with salt
• 47 Toss a few fresh blackberries or fresh rosemary pieces onto the platter, if desired
• 48 If serving the blackberry sauce at the table, either pour it in a thick ribbon over the pork slices or serve on the side

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:

• 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.

PORK CHOPS WITH BLACKBERRY PORT SAUCE

Steps:

• Season the pork chops on both sides with salt and pepper. Heat 1 teaspoon of olive oil in a skillet over medium-high heat, and pan fry the chops until they are lightly browned and no longer pink in the center, 2 to 3 minutes per side. An instant-read thermometer inserted into the center should read at least 145 degrees F (63 degrees C). Set the chops aside.
• Heat 1 more teaspoon of olive oil in the skillet, and cook and stir the shallots and thyme until the shallots start to become translucent, about 1 minute. Pour in the port wine, blackberry juice, chicken broth, and balsamic vinegar. Bring the mixture to a boil, scraping off and dissolving any brown flavor bits from the skillet into the sauce. Cook until reduced by a third, about 5 minutes. Mix cornstarch and water into a paste, and stir into the sauce. Cook until thickened, stirring constantly, about 1 minute. Reduce heat to low, and stir in the blackberries. Simmer until berries are hot.
• Return the chops to the skillet, and turn to coat with sauce. Serve hot, topped with sauce.

ROAST PORK WITH RASPBERRY SAUCE

Steps:

• Combine the salt, sage and pepper; rub over entire roast. Place roast fat side up on a rack in a shallow roasting pan. Bake, uncovered, at 350° for 70-80 minutes or until a thermometer reads 160°., For the sauce, drain raspberries, reserving liquid. Set berries aside. Add enough water to juice to measure 3/4 cup. In a saucepan, combine the sugar, vinegar, spices and 1/2 cup raspberry juice. Bring to a boil. Reduce heat; simmer, uncovered, for 10 minutes., Combine cornstarch and remaining raspberry juice until smooth; stir into the saucepan. Bring to a boil; cook and stir for 2 minutes or until thickened. Remove from the heat. Stir in the butter, lemon juice, food coloring if desired and reserved raspberries., Let roast stand for 10-15 minutes before slicing. Serve with raspberry sauce.

SLOW COOKER BLACKBERRY PORK TENDERLOIN

Steps:

• Season the pork tenderloin on all sides with salt, pepper, sage, and rosemary. Place the tenderloin into a slow cooker, and spoon the blackberry jam, 1/4 cup honey, and 2 tablespoons of red wine over the pork. Set the cooker to Low, and cook until very tender, 4 to 5 hours.
• About 15 minutes before serving time, pour 1/2 cup red wine, 2 tablespoons of honey, and the fresh blackberries into a saucepan. Bring to a boil over medium-low heat, and simmer until the sauce thickens slightly and some of the berries burst, about 15 minutes.
• To serve, slice the tenderloin and spoon blackberry-wine sauce over slices.

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 TENDERLOIN WITH BLACKBERRY SAUCE

Steps:

• Preheat the oven to 425 degrees.
• Trim fat side of pork tenderloin, removing any excess fat and the silver skin.
• In a large skillet, heat olive oil on medium-high heat.
• Rub pork tenderloin with salt, pepper, thyme, garlic powder and onion powder, then place in hot skillet to sear. Sear all sides of the tenderloin for several minutes. It will take about ten minutes total.
• Transfer the pork to a baking dish or baking sheet and place in oven to roast for 15 minutes.
• Turn the skillet to low. Leave pork juices in pan.
• Add 1 cup dry red wine to pan.
• Add blackberries and allow to simmer and reduce for 10 minutes, stirring occasionally. Each time you stir, mash the blackberries a bit with a fork.
• Remove pork from oven when it has reached 145 degrees F using an instant read thermometer in the thickest part of the meat. Allow to rest for about 5 minutes.
• Using a sharp knife and cutting board, slice pork tenderloin into 3/4 inch slices.
• Pour blackberry wine sauce over top of pork, serve.

PORK WITH BLUEBERRY HERB SAUCE

Steps:

• In a small bowl, combine the garlic, pepper, salt and cayenne; sprinkle over pork., In a large ovenproof skillet coated with cooking spray, brown pork chops. Bake, uncovered, at 350° for 10-15 minutes or until a thermometer reads 160°. Remove pork and keep warm., Add remaining ingredients to the pan. Cook and stir over medium heat until thickened, about 8 minutes. Serve with pork.,

PORK TENDERLOIN WITH BLACKBERRY MUSTARD SAUCE

Steps:

• BLACKBERRY MUSTARD SAUCE.
• Position knife blade in processor, add blackberries.
• Process 1 minute, strain and discard seeds (optional).
• Combine blackberry puree, Dijon mustard, and remaining ingredients in bowl, stir well--yield is 1 cup.
• Store sauce in airtight container in fridge for up to two weeks, if desired.
• OR freeze in 1/4 cup amounts in bottom of muffin tin, after frozen, remove from tin and put in ziploc bag in freezer and date.
• TENDERLOIN.
• Combine 1/2 tsp minced thyme and next 5 ingredients in bowl--stir well.
• Trim fat from pork, rub pork with thyme mixture.
• Place in shallow dish, cover and chill at least 2 hours.
• Coat a non large stick skillet with cooking spray, add oil, and place over medium-high heat until hot.
• Add pork, cook 4 minutes or until browned on all sides.
• Add 1/4 cup chicken broth and 2 Tbsp vinegar to skillet, bring to a boil.
• Cover, reduce heat, and simmer 25 minutes or until meat thermometer registers 160 degrees.
• Remove pork from skillet, set aside and keep warm.
• Add remaining 1 cup chicken broth and brown sugar to skillet, bring to a boil, and cook 5 minutes or until broth mixture is reduced to 1/2 cup.
• Strain mixture, discard solids.
• Place cornstarch in small saucepan, gradually add water, blending with wire whisk.
• Stir in strained broth mixture and 1/4 cup Blackberry Mustard Sauce, bring to a boil over medium heat, and cook 1 minute, stirring constantly.
• Remove sauce from heat; stir in remaining tsp of minced thyme.
• Slice pork in 1/2 inch slices, plate it, and drizzle 2 Tbsp sauce over the top.