Blackberry Glazed Pork Loin

Blackberry Glazed Pork Loin

Rolled Pork loin, patted dry

1 cup fresh blackberries

Sprigs of fresh rosemary

Blackberry Ginger Glaze

1 cup blackberries, cleaned

1/3 cup OT blackberry ginger balsamic vinegar

2 tablespoons honey

1 tablespoon Dijon mustard

1 teaspoon fresh rosemary, minced

Salt and freshly ground black pepper, to taste

2 teaspoons olive oil

1 tablespoon OT butter olive oil

Fresh Rosemary leaves, for garnish

Season pork generously with salt and pepper on both sides. Let them rest at room temperature for 10 minutes.

Preheat your oven to 375°F

In a small saucepan combine the blackberries, vinegar, honey, mustard, and minced

rosemary.  Bring to a simmer over medium low heat, stirring occasionally. Squish the berries with a spoon to release their juices. Let it reduce for about 5 minutes until it thickens enough to

coat the back of a spoon.  Remove from heat and set aside.

Sear the loin in a heated oven‑safe skillet over medium‑high heat, add olive

oil, and swirl to coat. Cook 3‑4 minutes per side until a deep golden crust forms.

Reduce heat to medium and pour half of the blackberry‑balsamic reduction into the pan. Use a wooden spoon to scrape up browned bits. Let the mixture bubble for 1‑2 minutes to absorb the

pork juices.  Whisk in the butter olive oil for depth of flavor.

Drizzle the remaining glaze over the loin. Transfer to oven proof skillet and place in preheated

oven, bake 12‑15 minutes, or until the internal temperature reaches 145°F.

Remove from the oven and let the pork rest for 5 minutes.

Sprinkle fresh thyme leaves over the top and drizzle any pan juices left in the

skillet.  Place blackberries on serving platter for garnish.