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You may remember back in February I posted a picture of an amazing looking blueberry stuffed pork. It was one of my pretty pictures of the week.
My friend April had made it for a dinner party she hosted at her home. April is an amazing cook and this pork tenderloin was amazing. My husband talked about it for days afterward.
I of course asked April for the recipe but it was a recipe she had made up, she does things like that, and she needed a little time to write it down.
In the recipe April had used some of her brother’s amazing, homemade blackberry pepper jelly. Since none of the rest of us have any a couple of other options are to use a blueberry or blackberry jelly and just add some pepper to it – I’d do it to taste.
I have not made April’s Blueberry Stuffed Pork yet but it is on the menu for Easter this weekend.
One of the tricks is to find the biggest and juiciest blueberries you can find – you want fresh ones not frozen! The recipe also calls for dried blueberries. I have seen them at Trader Joes but if you can’t find them I am sure it will still be yummy without them! It is the blueberry sauce on top that really makes this pork roast shine!
The recipe calls for you to butterfly the pork roast – if you have never done that you can either ask your butcher to do it, if you have one or watch this video for some good instructions. Use a sharp knife and be careful!
Blueberry Pork Roast
3 lb boneless pork roast
1/2-2/3 cup chopped fresh herbs ( I used sage, rosemary, thyme, and
4 cloves garlic, minced
3 Tbsp whole grain mustard ( I used a garlic mustard)
2 Tbsp olive or nut oil ( I used hazelnut oil)
Scant 1/4 cup dried blueberries
1 garlic clove cut in two
1/2 cup blackberry or blueberry pepper jelly
1/4-1/3 cup chicken broth
1-2 cups fresh blueberries or blackberries
Butterfly the pork roast and pound if necessary to make the pork relatively even thickness.
Mix together herbs, minced garlic, mustard and oil. Reserve two tablespoons of this mixture.
Spread the mixture (except for the reserved 2 Tbsp) on the cut side of the pork. Sprinkle the dried blueberries on the herb mixture. Roll up the pork jelly roll style and tie with string.
Rub the outside of the pork with the cut garlic clove and place fat side up in the roasting pan. Sprinkle with salt and pepper as desired.
Roast uncovered at 350 for 50-60 minutes. Spread the reserved tablespoons of the herb mixture on top and continue roasting until meat thermometer reads just under 160 (approximately 20 minutes).
Remove from oven and let rest for at least 10 minutes. Melt the pepper jelly in the pork drippings. Add 1/4 – 1/3 cup chicken broth to the pan drippings and cook until slightly thickened. Remove from heat. (If the pork drippings got too dark or if you don’t like the idea of the extra calories, just melt the jelly with the chicken broth).
Slice the pork roast. Add the fresh berries to the pepper jelly sauce and pour over the pork slices. Garnish with fresh sage. Enjoy.