Ingredients Jump to Instructions ↓

  1. 1 3-5 pound boneless pork loin roast For the pork loin marinade:

  2. 2 tablespoons fresh or dried rosemary chopped (prefer fresh) fresh garlic

  3. 2-3 cloves crushed white wine

  4. 1 cup (or any vinegar, i.e. white balsamic) olive oil

  5. 1/3 cup 2 tsp kosher salt fresh ground pepper For the Berry Glaze:

  6. 1 jar Lindgonberry Jam (or Raspberry)

  7. 1 cup favorite washed berries (rasp, black)

  8. 1/3 cup caro syrup

  9. 1/3 cup red wine vinegar (or any red i.e. pomegranate)

  10. 1 teaspoon vanilla

  11. 1 teaspoon cinnamon

  12. 1/2 teaspoon red pepper flakes (can leave out if you don't like that little bite). dash of kosher salt

  13. 1 large package slivered almonds

Instructions Jump to Ingredients ↑

  1. Mix marinade ingredients together in a small bowl. Cover the pork loin evenly with the marinade. Cover and refrigerate the pork loin for 1-24 hours. Preheat oven to 325 degrees or grill to medium-high. If using oven, sear pork on an ovenproof pan on all sides over medium high heat(2+ minutes per side)before putting into oven for 1 hour 20-30 minutes. Cover with foil and let rest 10-20 minutes. Grill: brown all sides over hot grill. Place pork loin over indirect med-high heat for 1 hour 20+ minutes or cook until internal temperature reaches 160°F. Remove from heat. Let rest 10-20 minutes. General oven cooking times: 20-25 minutes per pound Internal temperature should be 160°F Glaze: Mix all ingredients in sauce pan over low-medium heat for 10-15 minutes. Turn off heat and let stand 10+ minutes. Will thicken. Toast 1 cup of slivered almonds and sprinkle over berry glazed pork. I like to serve the meat and have the berry glaze drizzled over each individual piece.


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