Rosemary Roasted Pork Loin with Blackberry Ginger Balsamic Glaze

AuthorKathy Oliva!DifficultyIntermediate

Yields2 Servings
Prep Time20 minsCook Time20 minsTotal Time40 mins

This pork loin is sweet and tender, perfect for those chilly autumn nights by the fire. It can be served with your favorite version of potatoes and vegetable! I prefer fingerling potatoes roasted in the same Rosemary Olive Oil sprinkled with salt, pepper, rosemary and sage. For my veg: brussel sprouts. They're fairly good right now from the local farmers market but will only get better with the upcoming frosts!
Pork Loin
 1 1 lb pork loin
 1 ½ tsp ground sage
 2 sprigs of fresh thyme
 2 sprigs of fresh rosemary
 coarse ground salt and pepper
Blackberry Ginger Balsamic Glaze

1

Let the loin sit out for about 40 minutes before cooking. (Longer if it's ICE cold)

2

Preheat your oven to 350°F. While your oven is preheating, lets season the pork. First rub the pork with 2 tbsp. of Rosemary Olive Oil. Next add the salt & pepper, ground sage. Massage the spices into the loin. (For the rosemary & thyme sprigs, you can either lay them in the pan while roasting, or you can chop and rub into the loin as well.) Let sit for 10 minutes.

3

While the loin is marinating, start the Blackberry Ginger Glaze. Pour the balsamic into a small non-stick sauce pan. Heat over a low-medium heat until it starts to thicken, about 10 minutes. Lower the heat to a simmer and keep cooking until the balsamic is reduced by half.

4

Time to sear the outside of your pork loin. (You don't have to do this step but it adds beautiful color and texture to the outside of the loin.) Heat a cast iron pan until hot. Add 2 tbsp of Rosemary Olive Oil into the pan and wait until it just barely starts to smoke. Sear on all sides at a high heat. Don't forget the ends!

5

Finish in the oven. You can put the whole cast iron into the oven. If you didn't use a cast iron, you can transfer to a sheet tray or any oven friendly dish. Cook for approximately 10 minutes. Remove from the oven and brush the loin with the Blackberry Ginger balsamic reduction, reserving some glaze for drizzling later. Continue cooking the loin for an additional 5 minutes.

6

When the pork is done, use a meat thermometer to make sure the inside is at least 145°F. Transfer from the cast iron onto a plate or cutting board so the pork doesn't continue to cook. Let it rest for 10 minutes.

7

Once rested, slice into medallions and serve with your preferred potato and vegetable. Finish with a healthy drizzle of the Blackberry Ginger Balsamic Glaze. Serve & enjoy!

Ingredients

This pork loin is sweet and tender, perfect for those chilly autumn nights by the fire. It can be served with your favorite version of potatoes and vegetable! I prefer fingerling potatoes roasted in the same Rosemary Olive Oil sprinkled with salt, pepper, rosemary and sage. For my veg: brussel sprouts. They're fairly good right now from the local farmers market but will only get better with the upcoming frosts!
Pork Loin
 1 1 lb pork loin
 1 ½ tsp ground sage
 2 sprigs of fresh thyme
 2 sprigs of fresh rosemary
 coarse ground salt and pepper
Blackberry Ginger Balsamic Glaze

Directions

1

Let the loin sit out for about 40 minutes before cooking. (Longer if it's ICE cold)

2

Preheat your oven to 350°F. While your oven is preheating, lets season the pork. First rub the pork with 2 tbsp. of Rosemary Olive Oil. Next add the salt & pepper, ground sage. Massage the spices into the loin. (For the rosemary & thyme sprigs, you can either lay them in the pan while roasting, or you can chop and rub into the loin as well.) Let sit for 10 minutes.

3

While the loin is marinating, start the Blackberry Ginger Glaze. Pour the balsamic into a small non-stick sauce pan. Heat over a low-medium heat until it starts to thicken, about 10 minutes. Lower the heat to a simmer and keep cooking until the balsamic is reduced by half.

4

Time to sear the outside of your pork loin. (You don't have to do this step but it adds beautiful color and texture to the outside of the loin.) Heat a cast iron pan until hot. Add 2 tbsp of Rosemary Olive Oil into the pan and wait until it just barely starts to smoke. Sear on all sides at a high heat. Don't forget the ends!

5

Finish in the oven. You can put the whole cast iron into the oven. If you didn't use a cast iron, you can transfer to a sheet tray or any oven friendly dish. Cook for approximately 10 minutes. Remove from the oven and brush the loin with the Blackberry Ginger balsamic reduction, reserving some glaze for drizzling later. Continue cooking the loin for an additional 5 minutes.

6

When the pork is done, use a meat thermometer to make sure the inside is at least 145°F. Transfer from the cast iron onto a plate or cutting board so the pork doesn't continue to cook. Let it rest for 10 minutes.

7

Once rested, slice into medallions and serve with your preferred potato and vegetable. Finish with a healthy drizzle of the Blackberry Ginger Balsamic Glaze. Serve & enjoy!

Rosemary Roasted Pork Loin with Blackberry Ginger Balsamic Glaze

Leave a comment

Your email address will not be published. Required fields are marked *