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Roasted Pork loin with a Berry glaze

Contributed By: Suzanne, MI | See all of Suzanne's recipes
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Active Time:  20 Minutes
Total Time:  1 Hour 25 Minutes
Great meal for a crowd! A very quick and 'fancy' dish. I always get asked the recipe. I sometimes make the glaze as a gift. You can also use pork tenderloins.
1 3-5 pound boneless pork loin roast
For the pork loin marinade:
2 tablespoons fresh or dried rosemary chopped (prefer fresh)
fresh garlic 2-3 cloves crushed
white wine 1 cup (or any vinegar, i.e. white balsamic)
olive oil 1/3 cup
2 tsp kosher salt
fresh ground pepper
For the Berry Glaze:
1 jar Lindgonberry Jam (or Raspberry)
1 cup favorite washed berries (rasp, black)
1/3 cup caro syrup
1/3 cup red wine vinegar (or any red i.e. pomegranate)
1 teaspoon vanilla
1 teaspoon cinnamon
1/2 teaspoon red pepper flakes (can leave out if you don't like that little bite).
dash of kosher salt
1 large package slivered almonds
Mix marinade ingredients together in a small bowl. Cover the pork loin evenly with the marinade. Cover and refrigerate the pork loin for 1-24 hours. Preheat oven to 325 degrees or grill to medium-high. If using oven, sear pork on an ovenproof pan on all sides over medium high heat(2+ minutes per side)before putting into oven for 1 hour 20-30 minutes. Cover with foil and let rest 10-20 minutes. Grill: brown all sides over hot grill. Place pork loin over indirect med-high heat for 1 hour 20+ minutes or cook until internal temperature reaches 160°F. Remove from heat. Let rest 10-20 minutes.

General oven cooking times:

20-25 minutes per pound

Internal temperature should be 160°F


Mix all ingredients in sauce pan over low-medium heat for 10-15 minutes. Turn off heat and let stand 10+ minutes. Will thicken.

Toast 1 cup of slivered almonds and sprinkle over berry glazed pork. I like to serve the meat and have the berry glaze drizzled over each individual piece.

Date Added: 07/16/2009
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