Recipe courtesy of Ree Drummond
Spicy Blackberry Pork Loin
Getting reviews...
- Level: Easy
- Total: 55 min
- Active: 25 min
- Yield: 4 servings
-
- Nutritional Analysis
- Per Serving
- Serving Size
- 1 of 4 servings
- Calories
- 918
- Total Fat
- 46 g
- Saturated Fat
- 14 g
- Carbohydrates
- 65 g
- Dietary Fiber
- 4 g
- Sugar
- 42 g
- Protein
- 60 g
- Cholesterol
- 181 mg
- Sodium
- 1265 mg
This beautiful juicy roast with its spicy, sticky sweet glaze is perfect for entertaining. The glaze would also work cooked on the stovetop until thickened, then spooned over pork chops or grilled chicken.
- Level: Easy
- Total: 55 min
- Active: 25 min
- Yield: 4 servings
-
- Nutritional Analysis
- Per Serving
- Serving Size
- 1 of 4 servings
- Calories
- 918
- Total Fat
- 46 g
- Saturated Fat
- 14 g
- Carbohydrates
- 65 g
- Dietary Fiber
- 4 g
- Sugar
- 42 g
- Protein
- 60 g
- Cholesterol
- 181 mg
- Sodium
- 1265 mg
Ingredients
Directions
- Preheat the oven to 425 degrees F.
- Make the glaze by mixing the blackberry jam, soy sauce, ginger, oyster sauce, red pepper flakes, sesame oil, garlic, Fresno chiles and whites of the green onion in a pitcher. Set aside.
- Sprinkle the pork loin with salt and pepper. Heat the olive oil in a large ovenproof skillet over medium-high heat. Add the pork and sear until well browned, 6 to 8 minutes. Remove from the heat and pour over the glaze.
- Place in the oven and bake, basting after 10 minutes, until the internal temperature reaches 145 degrees F, 18 to 20 minutes.
- Remove from the oven and transfer the pork to a board to rest for 8 to 10 minutes. Set aside the remaining glaze left in the skillet. Slice the pork and top with the remaining glaze. Garnish with the remaining green onions and blackberries, then serve.
