Berry Pretty Pork Roast

Wow, where did October go!! Thank you everyone that started following me last month.  I really appreciate your interest in how we live.  I hope that I was able to give you some ideas for your own family. I took a break this past week to help get my kids ready for Halloween and just to have some family time.

Now, on with the recipe. We weren't able to have our scheduled dinner last Sunday, so we had it yesterday.  I really wanted to try this recipe because we love berries.  I have berries in the freezer that we picked in the spring and summer.  Just a tidbit, if you make this recipe it is ok to use frozen berries.  Nutritiously they are just as good as fresh berries, and are cheaper!! I also saved money by buying the roast in bulk.  I have a membership at a local wholesale store and they had a package of two 2.5 lb pork roasts on sale.  So I froze them last month.  We had one yesterday and one for December.


So again, on with the recipe:

 

Ingredients:

• 1 whole boneless pork loin roast (about 2.5 lbs)
• 1/2 cup chopped dried plums (prunes)
• 1/3 cup each fresh or frozen blueberries, blackberries and sliced strawberries
• 1 garlic clove
• 1/4 cup butter or margarine, melted
• 1/2 teaspoon dried oregano
• 1/4 teaspoon salt
• 1/4 teaspoon pepper
• 1/2 cup red wine or chicken broth (I used cooking sherry)
• 1 Tbsp brown sugar
• 2 Tbsp strawberry jam (NOT jelly)

1. I start by getting everything ready and within reach.  It makes this recipe go a lot smoother.

2. Slice prunes into 4 quarters. Put prunes and rest of fruit in a bowl.

 3. Cut garlic clove into slivers.

4. Get yourself a LARGE cutting board to put the roast on; you will need it:)

5. Cut a horizontal slit through the center of the pork roast to within 1/2 in. of the opposite side; open roast so it lies flat.

6. Place fruit on top of the right side of the pork roast.

7. Fold left side of roast over the berries, trying to keep berries contained.  Don't worry if some fall out, you can stuff them back in after the next step.

8. Tie the roast securely with kitchen string (or I used thread doubled up).

9. Cut slits in the roast; insert garlic slivers.

10. Place in an ungreased shallow baking pan. Drizzle with melted butter. Sprinkle with oregano, salt and pepper.

11. In a small bowl, combine the wine or broth, brown sugar, and jam.  Drizzle over roast (I took the time to kind of spoon it over so that the spices didn't get poured off).

Haha...forgot to take pic before I put it in the oven!!

12. Bake, uncovered, for 75-80 minutes or until meat thermometer reaches 160 deg.

13. Let stand for 10 minutes before slicing.











We served this with rice and mashed sweet potatoes.  I would definitely say this is a weekend meal because of the prep time and length of time to cook.  I do hope that you enjoy this recipe...it kind of gives a last hooray to summer while bringing  in the goodness of autumn.

Happy Cooking!!!

Amanda