October 2020 Recipe of the Month

Pork Roast with Blackberry Sauce

This recipe comes from Nora S. and is a fall favorite. Fragrant, sweet, and savory, a lovely aroma to fill your kitchen when the weather turns chilly.

This recipe originally appeared in the Minneapolis Star Tribune.

 

Dave’s Pork Roast with Blackberry Sauce

 

¼ cup maple syrup                                            cayenne pepper to taste
1 clove garlic, minced                                         salt and pepper to taste
2 lb. pork loin roast, with or without              Blackberry Sauce (see recipe)
bone

Preheat oven to 450 degrees. Mix maple syrup and garlic in a bowl large enough to hold the roast. Rub spices 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 degrees for 1 ½ hours or until done, checking for doneness with a meat thermometer. Remove from oven and let rest for 10 to 15 minutes before slicing. Serve with warm blackberry sauce.

Blackberry Sauce

2 cups blackberries or                                     2 tbsp. raspberry vinegar
raspberries, fresh or frozen                            ½ cup water
2 tbsp. berry liqueur                                       4 tbsp. unsalted butter
½ cup red wine                                                1 tbsp. sugar, 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 about half the liquid is reduced, 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.

Yellow raspberries growing in South Minneapolis.

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