BACON-WRAPPED BLACKBERRY PORK ROAST
Provided by Food Network Kitchen
Time 4h
Yield 6 servings
Number Of Ingredients 11
Steps:
- Combine the preserves, 1 tablespoon vinegar, the mustard, thyme and 1/2 teaspoon each salt and pepper in a small bowl. Poke the pork in a few spots with a paring knife, then rub with the garlic; season with salt and pepper. Rub the pork all over with the preserves mixture, then transfer to a large resealable bag and refrigerate at least 2 hours or overnight.
- About 20 minutes before roasting, remove the pork from the refrigerator and preheat the oven to 325 degrees F. Put the red onions in a metal roasting pan and set a rack on top. Wrap the pork with the bacon (see below), then set on the rack. Roast until the bacon is crisp and a thermometer inserted into the center of the pork registers 145 degrees F, about 1 1/2 hours. Transfer the pork to a cutting board; let rest 10 minutes.
- Meanwhile, make the gravy: Discard all but 2 tablespoons of the drippings from the pan. Place the roasting pan over 2 burners over medium-low heat and whisk in the flour until incorporated. Add the chicken broth and whisk until thickened, about 5 minutes. Add the remaining 2 tablespoons vinegar and season with salt and pepper.
- Remove the twine and slice the pork. Serve with the onions and gravy.
- How to wrap pork:
- Lay the bacon slices over the pork, overlapping them slightly and tucking them under.
- Tie a piece of kitchen twine around each slice to secure it.
- Photo by Con Poulos
ROASTED PORK WITH BLACKBERRY SAUCE
From Better Homes *********************************************************** 1 1/2 pound roast sounds small for 6 people. If you use a larger roast cooking time will have to be adjusted. phil
Provided by Phil Franco
Categories Pork
Time 1h5m
Yield 6 serving(s)
Number Of Ingredients 12
Steps:
- 1. Place tenderloin in resealable plastic bag set in shallow dish. For marinade, in bowl whisk together preserves, wine, balsamic vinegar, olive oil, mustard, garlic, soy sauce, 1 teaspoon orange peel, and rosemary. Pour marinade over pork; seal bag. Marinate, refrigerated, 2 to 5 hours, turning bag occasionally.
- 2. Preheat oven to 425 degrees F. Drain pork, reserving marinade. Place meat on rack in shallow roasting pan. Roast 35 to 45 minutes or until slightly pink in center (155 degrees F).
- 3. Meanwhile, for sauce, in small saucepan bring reserved marinade to boiling; reduce heat. Simmer, uncovered, 5 minutes. Slice pork; serve with sauce and green beans. Top with additional orange peel. Makes 6 servings.
Nutrition Facts : Calories 242.4, Fat 10.7, SaturatedFat 2.8, Cholesterol 74.8, Sodium 116.5, Carbohydrate 10.1, Fiber 0.2, Sugar 6.6, Protein 23.6
SLOW COOKER BLACKBERRY PORK TENDERLOIN
I cooked this for a date, and he told me it was the best meal anyone besides his momma had ever cooked for him! That's a terrific compliment, being from south Louisiana!
Provided by leeann3800
Categories Meat and Poultry Recipes Pork Pork Tenderloin Recipes
Time 4h10m
Yield 6
Number Of Ingredients 11
Steps:
- Season the pork tenderloin on all sides with salt, pepper, sage, and rosemary. Place the tenderloin into a slow cooker, and spoon the blackberry jam, 1/4 cup honey, and 2 tablespoons of red wine over the pork. Set the cooker to Low, and cook until very tender, 4 to 5 hours.
- About 15 minutes before serving time, pour 1/2 cup red wine, 2 tablespoons of honey, and the fresh blackberries into a saucepan. Bring to a boil over medium-low heat, and simmer until the sauce thickens slightly and some of the berries burst, about 15 minutes.
- To serve, slice the tenderloin and spoon blackberry-wine sauce over slices.
Nutrition Facts : Calories 416.6 calories, Carbohydrate 70.4 g, Cholesterol 65.5 mg, Fat 3.4 g, Fiber 1.7 g, Protein 24 g, SaturatedFat 1.1 g, Sodium 441.2 mg, Sugar 64 g
PORK MEDALLIONS WITH BLACKBERRY SAUCE
Make and share this Pork Medallions With Blackberry Sauce recipe from Food.com.
Provided by ratherbeswimmin
Categories Pork
Time 1h
Yield 6 serving(s)
Number Of Ingredients 10
Steps:
- Sprinkle pork evenly with salt, pepper, and allspice.
- Cover and chill 30 minutes.
- Grill pork, covered, over medium-high heat for 20 minutes or until meat thermometer registers 160°, turning pork once.
- Remove from grill and let stand for 10 minutes.
- In a small saucepan, melt 2 tablespoons butter over medium-high heat.
- Add in shallots; stir/saute for 5 minutes or until tender.
- Add in wine; cook 13 minutes or until liquid is reduced by half.
- Lower heat to low; whisk in fruit spread and remaining butter; cook 2 minuutes or until slightly thickened.
- Cut pork into 1/4-inch slices.
- Drizzle blackberry sauce over pork; garnish with fresh blackberries and thyme sprigs, if desired.
Nutrition Facts : Calories 302.6, Fat 13.7, SaturatedFat 6.9, Cholesterol 129.8, Sodium 545.9, Carbohydrate 3.4, Fiber 0.2, Sugar 0.3, Protein 35.2
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