Pork Roast with Blackberry Reduction Sauce
A dramatic pork roast, made easily with blackberry jelly. Serve this tasty roast sliced, with mashed potatoes and broccoli or your favorite vegetable, along with a tossed salad for a stylish presentation on a crisp fall evening. Pair with Mill Creek Merlot.
1 pork loin roast, about 4 to 5 pounds
Salt and pepper
2 cloves fresh minced garlic
Wash roast and pat dry. Sprinkle with salt and pepper; rub with garlic and chopped fresh rosemary.
Place on rack in roasting pan and bake at 350° for about 2 1/2 hours.
When ready to serve, slice the roast, arrange on a platter and drizzle the reduction sauce over the slices. Garnish with fresh rosemary.
Blackberry Reduction Sauce
1 jar (10 ounces) blackberry jelly
½ to 1 cup Mill Creek Merlot
1 shallot, chopped
4 cups chicken stock
1 tablespoon unsalted butter
Remove roast and keep warm. Deglaze the pan with the wine using a wisk. Add the jelly and shallot and reduce until the mixture is almost dry. Add the chicken stock, decrease heat to medium, and reduce until the sauce is thick enough to coat a spoon. Add the butter. Season, if needed, with salt and pepper. Keep warm until you are ready to serve. (Making the sauce will take 20 to 30 minutes.)