Pork Recipes: Pork Loin with Blackberry Sauce

 

I was given a sample of Knorr Homestyle Stock to try from Blogher. Although I don’t seem to cook as much with chicken broth in the summer as I do in the summer I was up for the challenge. The sample was surprising as it is in concentration form so you add the water or liquid of choice to it.

 
No more big boxes or cans in the pantry. Each tub makes three and a half cups of broth and the sample had four packs.
 
As I was searching for a new recipe I knew it was just too hot to make a soup. I am always looking for easy pork recipes since it is a lean meat that cooks pretty quickly. I came across a Pork Tenderloin recipe from Cooking light and decided to adapt it to use the Knorr Homestyle Stock. Not to mention we just went blackberry picking so I had the pound of blackberries on hand.
 

I did not have pork tenderloin, but had found a sale on Pork Loin filet….Have you heard of it. My grocery store had a buy one get one free so I went for it.
 

The sauce was a bit tedious to make but as it turns out as I was making it my husband called to say he missed his flight so he would not be home until late…no problem I just finished making the sauce and put it in the fridge until the next night.
 
I also only needed 2 cups of broth so I diluted 2/3 of the packet in water for the sauce. With the remainder of the stock I added some dried sage, 1/8 of tsp and rubbed it onto the pork.
 
 
 pork with blackberry
Pork Loin with Blackberry Sauce–adapted from Cooking Light
 
 

[shopeat_ingredients]

  • Cooking Spray
  • 2 tablespoons minced shallots
  • 3 cups fresh blackberries
  • 1/2 tsp dried sage (divided)
  • 1 tub Knorr Homestyle Stock
  • 2 tablespoons balsamic vinegar
  • 1 1/2 teaspoons sugar
  • 1 tablespoon butter
  • 1/4 teaspoon kosher salt
  • 1 1/2 to 2 lbs Pork Loin filet ( or pork tenderloin)
  • [/shopeat_ingredients][shopeat_button]
 
 
 
1. Prepare grill to medium heat.

 

2. Heat a medium saucepan over medium heat. Coat pan with cooking spray. Add shallots to pan; cook 3 minutes or until tender, stirring occasionally. Add blackberries, sage, and broth; bring to a boil. Reduce heat, and simmer 20 minutes or until blackberries break down. Press blackberry mixture through a fine sieve over a bowl; discard solids. Return liquid to pan. Stir in vinegar and sugar; bring to a boil. Cook until reduced to 3/4 cup (about 15 minutes); remove from heat. Stir in butter and 1/4 teaspoon salt, stirring until butter melts. Keep warm or put in fridge overnight if using the next day and reheat on the stove.

3. While pork is getting room temperature, add 1/4 tsp of sage into remainder of Chicken stock concentrate and rub all over pork. Place pork on grill rack coated with cooking spray; cover and grill 20 minutes or until a thermometer registers 155° (slightly pink), turning pork occasionally. Let stand 10 minutes. Slice and serve with blackberry sauce; garnish fresh berries if desire.

What do you think of this pork recipe? Do you have a favorite pork and fruit combination?

 

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