Best Roasted Pork Wblackberry Sauce Recipes

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.

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 W/BLACKBERRY SAUCE

Steps:

• Mix blackberry perserves, white wine, balsamic vinegar, olive oil, dijon mustard, garlic, soy sauce, orange peel, rosemary in a sauce pan to melt blackberry perserves. Stir well and pour over pork loin to marinade in fridge 2-5 hours. Turn pork occasionally. Preheat oven to 425. Drain pork and place on a rack in a roasting pan. Bake 35-45 minutes until 155 internal degrees. Let rest 10-15 minutes before slicing. While pork loin is cooking I mixed fresh batch of marinade. Boiled for 2 minutes and then put on simmer. I did not add any extra rosemary. Slice, pour sauce over pork and sprinkle with fresh blackberries if you have any.

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.