Red Wine and Blueberry Roast Pork

Le ricette di MicolReviews(1)
Anne J.: "I was a little leary about making this recipe bec…" Read More
9Ingredients
570Calories
90Minutes

Tender and flavorful, this recipe for Red Wine and Blueberry Roast Pork is a must try for dinner. Rubbed with thyme, sage, bay leaf, and pepper, the meat is left in the refrigerator overnight to season and soak up the flavor of the herbs. Seared along with juniper berries and onion, the pork loin is then roasted in a red wine blueberry sauce until tender and juicy. Slice and serve the meat with the leftover blueberry sauce.

Ingredients

  • 800 grams pork loin
  • 1 onion
  • 1 bunch thyme (sage, and bay leaf)
  • 10 ounces red wine
  • 2 cups blueberries
  • 1 teaspoon juniper berries
  • extra-virgin olive oil
  • salt
  • ground black pepper

Directions

  1. Rub the exterior of the pork loin with a mixture of finely chopped thyme, sage, and bay leaf, add the ground pepper, cover the roast with plastic wrap and refrigerate it for at least two hours, overnight is recommended.
  2. Sear the roast in a saucepan with 3 tablespoons of oil, the chopped onion, and the juniper berries, season with salt and cook for 10 minutes until the onion becomes transparent.
  3. Add the red wine and cook for an additional 10 minutes on medium heat, turning the roast over occasionally in its juices.
  4. Place the roast in the oven preheated to 160C and bake for 30 minutes, then add 1 cup of blueberries and continue cooking for approximately 40 more minutes.
  5. Place the roast on a serving platter or a large cutting board and cover with a sheet of aluminum foil to keep warm.
  6. Return the pan with the cooking juices to the stove, season to taste with salt, add the remaining blueberries, cook for 2 minutes and turn off the heat.
  7. Slice the roast, cover it with the blueberry sauce and serve.
Discover more recipes from Le ricette di Micol

NutritionView more

570Calories
Sodium13%DV300mg
Fat48%DV31g
Protein80%DV41g
Carbs6%DV17g
Fiber12%DV3g

PER SERVING *

Calories570Calories from Fat280
% DAILY VALUE*
Total Fat31g48%
Saturated Fat9g45%
Trans Fat
Cholesterol125mg42%
Sodium300mg13%
Potassium930mg27%
Protein41g80%
Calories from Fat280
% DAILY VALUE*
Total Carbohydrate17g6%
Dietary Fiber3g12%
Sugars10g20%
Vitamin A
Vitamin C
Calcium
Iron

* Percent Daily Values are based on a 2,000 calorie diet. Your Daily Values may be higher or lower depending on your calorie needs.

Reviews(1)

Yummly User
Anne J. 27 May 2015
I was a little leary about making this recipe because I was afraid that it would turn out like a desert more than a meal. However, the roast pork turned out so tender and just pulled apart like a knife through butter. The red wine and blueberry did not make it overwhelmingly sweet and I could see myself making this recipe all the time and would give it a huge 5 stars.