Blueberry Glazed Pork Loin Recipe

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Our Blueberry Glazed Pork Loin Recipe highlights all of the great things about pork. This tender and delicious cut of meat can be enjoyed safely at 145 degrees for a medium rare delight. We take the sweetness of summer blueberries to make a compound butter and a delicious and bright blueberry glaze to make a flavorful dish that your friends and family will love.

This beautiful pork recipe is sure to make you feel like a culinary pro all while pleasing your taste buds with a unique and delicious way to serve one of our favorite Alabama livestock offerings, Alabama Pork.

A succulent dish of raw steak covered in a dark berry sauce, garnished with lemon slices and rosemary, presented on a wooden cutting board.

This was a sponsored recipe developed in partnership with Alabama Pork Producers. All opinions expressed are my own.

What is the difference between Pork loin and tenderloin?

Don’t be confused between pork loin and pork tenderloin. The tenderloin is a smaller cut of pork. It typically is slender and can be found in cuts weighing in at about one pound. Pork LOIN is a wider, more robust cut of pork that is normally found anywhere from 2 to 4 or more pounds.

Is it safe to eat medium rare?

Pork loin and PORK TENDERLOIN are perfectly safe to cook and eat at the same medium rare internal temperature standards as beef. In fact, it is much more flavorful that way. It really is so much better when not overcooked. An internal temperature taken at the thickest part of the tenderloin or loin of 145 degrees is perfect for that warm pink center. Other cuts of pork like Boston butt, ham and pork ribs should be cooked to 200 degrees, and ground pork should be cooked to 160.

Ingredients

Using pantry staple ingredients as well as fresh seasonal fruit, this is one of many unique ways to have pork loin.

Close-up of a cooked meat roast topped with a dark berry sauce, garnished with lemon slices and rosemary on a wooden cutting board.

Salted butter, room temperature
Fresh lemon zest
Fresh minced garlic
Black pepper
Dried rosemary
Blueberry preserves
Boneless pork loin
Fresh blueberries
Sugar
Water
White wine vinegar
Lemon juice
Salt
Fresh chopped rosemary
Avocado or olive oil

See recipe card for quantities.

Instructions

At least one hour prior to cooking, make the compound butter by combining the room temperature butter, 2 teaspoons lemon zest, minced garlic, 1/2 teaspoon pepper, dried rosemary and blueberry preserves in a small bowl. Mix well and store in parchment or wax paper in the refrigerator for at least one hour.

Top-down view of a kitchen counter during food preparation, featuring a saucepan of blueberries, a bowl with butter, and various ingredients like lemon zest and herbs arranged neatly beside a stove.

Overhead view of a kitchen counter during food preparation. a person's hands are shown zesting a lemon into a bowl. ingredients and cooking utensils, including a pot of blueberries and jars of condiments, are neatly arranged around the workspace.

Top-down view of a kitchen workspace showing hands scooping passion fruit pulp into a bowl of grated dough, with blueberries in a pan and ingredients arranged around on the counter.

An overhead view of a kitchen counter with a cooking scene: hands preparing food using a pan of blueberries, bowls with ingredients, and jars of preserves.

Overhead view of a kitchen counter during cooking preparation with pots of blueberries, jam, and a bowl with herbs being mixed. ingredients and utensils neatly arranged around.

Overhead view of a cooking scene with a wooden counter, featuring a pot of blueberries, a bowl with a mix being stirred, spices, and containers of ingredients.

Top view of a kitchen stove with a wooden cutting board, a slab of raw minced meat on paper, a pan of blueberries, and various cooking ingredients in small containers neatly arranged around the stove.

A person kneads dough on a wooden cutting board surrounded by ingredients, including blueberries in a pot and jars of spices.

Cube 2/3 of the chilled compound butter and make slits in the pork loin about half way into the loin. Insert cubes of butter to infuse during cooking. Slice the remaining compound butter and reserve for the top of the loin during cooking.

A person seasons a large slab of raw pork on a white cutting board, next to a skillet of black olives on a stove.

A kitchen counter with a cutting board displaying a large slab of raw pork next to diced meat, with a pot of blackberries heating on the stove. a hand adjusting the stove knob is visible.

A large, raw pork rib roast on a white cutting board next to a knife, with a stovetop in the background showing a pot and cooking utensils.

A person trims fat from a piece of raw pork on a white cutting board, with a pot of black cherries cooking on a stove to the right.

In a medium saucepan over medium heat, combine blueberries, sugar, water, white wine vinegar, lemon juice and 1/4 teaspoon of the salt. Simmer until berries soften and burst and liquid has reduced by half making a thick glaze like sauce. Set aside.

A top-down view of a kitchen counter with a person cooking. the scene includes a wooden cutting board, a stove, and various ingredients such as herbs and spices. the person is stirring a pot on the stove.

A person's hands are pouring salt into a small bowl on a stove next to a wooden cutting board, surrounded by jars of spices and a pot of oil.

A person pours oil into a skillet on a gas stove, surrounded by ingredients and spices, viewed from above. the setting includes a wooden chopping board and modern kitchen elements.

Top-down view of hands pouring salt into a pot of boiling blueberries on a stove, surrounded by various cooking ingredients and utensils.

Mix 3 tablespoons of black pepper, 3 tablespoons of salt, fresh rosemary and remaining 1 tablespoon lemon zest. Sprinkle the prepared pork loin with half of the mixture on the side with the fat cap.

Overhead view of a kitchen stove with a person adding spices to a skillet, next to a pot of simmering berries and a chopping board with minced meat.

A person's hand is seasoning meat next to a skillet on a stove, with another pot containing a berry compote. ingredients and utensils are arranged on a modern kitchen counter.

A stove top view showing a seasoned raw fish on a cutting board, a cast-iron skillet, and a pot with cooked purple berries. there's a spatula and a wooden spoon nearby.

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Reserve the last half for the other side. Heat the avocado oil in a large skillet to medium-high heat. Once hot, add the fat cap side down to sear for one to two minutes. While searing, sprinkle last half of salt mixture over the now top. Turn to sear that side.

A raw steak lies in a black skillet on a stove, next to a saucepan with simmering berries. a chopping board with residue and a spoon rest beside the pans.

A person seasons a large cut of meat in a skillet, next to a saucepan with simmering berries, on a stove top. ingredients and cooking utensils are arranged nearby.

A seasoned pork chop is frying in a skillet on a stove, while next to it a saucepan holds a simmering dark red sauce. the stove is surrounded by scattered spices and a messy counter.

Place the seared pork loin, fat cap side up in a large oven proof baking dish lined with foil. Pour half of the glaze over the top. Place the reserved compound butter on top. Bring sides of foil up to form a tent over the pork.

A seasoned rack of ribs wrapped in foil on a stove beside a frying pan with crumbs. the stove's burners are made of black iron.

A person's hand pours cranberries from a bowl onto fish fillets wrapped in foil next to a hot skillet on a stove, suggesting a cooking process.

A foil-wrapped brisket topped with herbs and berries on a stove next to a skillet with crumbs.

A person in a blue shirt opening aluminum foil from a baking dish on a stovetop in a modern kitchen.

Bake at 325 degrees until the internal temperature reads 145 on a meat thermometer in the thickest portion of the loin. Allow to rest for 3 to 5 minutes before cutting.

A cooked roast topped with blueberries garnished with lemon slices and rosemary sprigs, resting on a wooden cutting board.

Leftovers and Making It In Advance

I love recipes that can be prepped for in advance. The compound butter can be made ahead of time and will keep for a week in the refrigerator. The blueberry glaze can also be done ahead of time and will keep well in the refrigerator for 3 to 5 days.

Leftovers: If you have leftovers, wrap tightly and store in the refrigerator for 3 to 5 days. The pork loin can also be frozen for up to two months. Defrost in the fridge and reheat in foil in a warm oven to serve.

🍴 PRO TIP!

Try this recipe medium rare and cook to the suggested internal temp of 145 degrees. You may be surprised and it become your new favorite. Medium rare pork rivals beef every time!

🗹 RECIPE FAQ’S

Is pork loin healthy?

Pork is packed with lots of protein. It also is a great source of many nutrients like magnesium, iron and potassium. These are some really great reasons to have that pork on your fork!

Should I trim off the fat on top?

When roasting or slow cooking, you know I always say fat equals flavor. I would leave the fat cap and any marble flecks as they will only enhance the flavor of the pork.

How long will it take to cook it?

The cooking process will greatly depend of the size of your pork loin. At 325 degrees, I would check it every 15 to 20 minutes. Pork loin also typically cooks about 15 minutes per pound but by checking it with a meat thermometer during the cooking process, you are sure to hit your mark of 145.
I always pull mine from the oven at about 135 to 140 as it will continue to cook while resting. After it rests for 3 to 5 minutes, check it with the thermometer again to make sure you hit the 145 mark. For more great cooking tips for pork, visit WWW.PORK.ORG .

Slices of medium-rare cooked pork loin topped with a blackberry sauce, garnished with sliced lemon halves and rosemary, served on a wooden cutting board.

Why Brooke loves this recipe!

Recipes are like antiques. They are meant to be handed down from one generation to another. Each one holding a special memory or nostalgic memory. Here is why we love this one!

Cooking is my passion! I love developing new recipes. I have thoroughly enjoyed partnering with Alabama Pork Producers, Alabama Farmers Federation and Sweet Grown Alabama to bring you this infusion of flavors that highlights our Alabama grown pork. You can find where to buy your Alabama pork directly from a local farmer at SWEETGROWNALABAMA.ORG.

🍽️ SERVING SUGGESTIONS. What goes great with this recipe? Let me tell you!

These are my favorite dishes to serve with Blueberry Glazed Pork Loin:

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