Roasted Pork Loin with Blackberry Herb Reduction

Roasted Pork Loin with Blackberry Herb Reduction

A cozy and bright dish, this roasted pork loin is complemented by a sweet and tangy blackberry herb reduction, perfect for any family dinner.

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Prep Time 10

Cook Time 45

Total Time 55

Servings: 6 servings

Course: Dinner, Main Course

Cuisine: American

Calories: 350

Ingredients Method Notes

Ingredients

Main Ingredients

2 lb pork loin Use a good quality cut for best results.
1 tablespoon olive oil To rub on the pork loin.
1 teaspoon salt Unsalted butter is recommended for best control.
1/2 teaspoon black pepper
1 teaspoon garlic powder
1 teaspoon dried thyme Fresh thyme can be used if available.
1 cup fresh blackberries Use fresh for best flavor.
1/2 cup chicken broth Use low sodium if preferred.
1/4 cup balsamic vinegar
2 tablespoons honey Adjust to taste if the sauce is too sharp.
1 tablespoon butter For smooth glaze.

Method

Preparation

Preheat the oven to 375°F (190°C) and position a rack in the center.
Rub the pork loin with olive oil and season evenly with salt, black pepper, garlic powder, and thyme. Press the rub into the meat.
Place the pork in a roasting pan in a single layer for proper heat circulation.

Cooking

Roast the pork for 40–45 minutes or until the internal temperature reaches 145°F (63°C).
In a small saucepan, combine blackberries, chicken broth, balsamic vinegar, and honey. Bring to a gentle simmer over medium heat.
Simmer for 6–8 minutes, mashing some berries with a spoon until the sauce thickens.
Stir in the butter off the heat until the sauce is smooth and glossy.
Rest the pork for 8–10 minutes before slicing against the grain.
Serve warm with the blackberry herb reduction spooned over the slices.

Notes

To save time, sear the loin in a hot skillet for 2 minutes per side before roasting. Don’t skip resting period for the pork to allow juices to redistribute. Variations include adding smoked paprika or rosemary to the rub.