Roast Pork with Blackberry Sauce
¼ cup maple syrup
1 clove garlic, minced
2 lbs. pork loin roast, bone in or out
Cayenne pepper to taste
Salt & pepper to taste
Blackberry Sauce (see recipe below)
Preheat oven to 450° F.
Mix maple syrup and garlic in a bowl large enough to hold the roast. Rub cayenne, salt and pepper into roast.
Place roast in bowl, coating all sides of the meat with the syrup mixture. Let marinate for 15 minutes. Place roast in a roasting pan and pour any excess syrup mixture over the top.
Roast for five minutes, then turn oven down to 325° F. for 1 ½ hours or until done, checking for doneness with a meat thermometer. Remove from oven and let rest Serves 4. or 10 to 15 minutes before slicing. Serve with warm blackberry sauce.
2 cups blackberries or raspberries, fresh or frozen
2 tablespoons berry liqueur
½ cup red wine
2 tablespoons raspberry vinegar
½ cup water
4 tablespoons unsalted butter
1 tablespoon sugar, or to taste
Puree half the berries in a food processor. Place in medium saucepan. Add liqueur, wine and vinegar. Use the water to rinse out the berry residue in the food processor and add to the saucepan.
Cook over medium to medium-high heat until the liquid is reduced by half, stirring occasionally. reduce heat to low, add the butter a little at a time, stirring to blend with berries. Add the remaining berries and stir. Add sugar to taste. Serve warm.
Yield: Serves 3 to 4.
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Copyright © 1999-2003 S.H. Klock/ The Recipe Reader / at Home Cookin’.