Tuesday, April 29, 2008

Pork Loin Roast with Blackberry_Gorgonzola Sauce

Yum Yum! We even belive it or not had a few wild blackberrys growing on our back fence that were ripe that we added. Spouse thought that the cheese was a little strong but I liked it and did add when served.
We had a smaller roast about 2 1/2 lb aso we cut back on the cheese and blackberry preserves by about 1/2.
4 lb pork loin roast
1 12 oz. jar rasberry (we used blackberry preserves)
1 tbsp honey
1/2 lb gorgonzola cheese, crumbled
1/2 cup pecans

preheat oven to 325
season pork with salt and pepper
cook on roasting rack in shallow baken pan uncovered for approximately 2 hours.
toast pecans in a skillet till they began to darken then set aside.
In same skillet mix blackberry preserves with honey and black pepper to taste.
Stiring often, heat till it reaches a boil, then reduce heat and simmer for a couple minutes.
Add 1/2 pecans chopped and 1/2 cheese to sauce.
After two hours remove roast and spoon half of the blackberry sauce over the roast.
Return to oven and cook approximately 30 more minutes.
When done remove from oven and let sit for 15 minutes befor slicing.
Garnish each portion with more of the blackberry sauce and crumbled cheese and toasted pecans.


MrsB72008 said...

Hi! I am so sorry it took me so long to respond to you about this. I'm still getting the hang of checking for messages on a regular basis.

I think sprite would be just fine because they're sort of similar in flavor... Although, the mtn dew gave the sauce a nice color and a little bit of an extra kick from the caffeine... I think it's worth a try! Please let me know how it goes :)

MrsB72008 said...

Oops! Hit send too soon! My mom actually went to Huffman high school and graduated in '76 I believe. My whole family is from that neck of the woods!!

MrsB72008 said...

I know exactly where that is!!! My mom's family used to live on a street off of Kellough Springs Road. My mom would be about your sister's age. I'll ask her. :)