Blueberry Glazed Pork Loin Recipe

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Pan seared filet enhanced with a blueberry glaze, elegantly sliced on a wooden board. Garnished with fresh rosemary and lemon slices for a delightful finish.

Blueberry Glazed Pork Loin Recipe

Prep Time 30

Cook Time 1

Total Time 1 30

Author Brooke Burks

Ingredients

1/2 cup salted butter
1.5 tablespoons lemon zest divided
1 tablespoon garlic fresh minced
3.5 tablespoons black pepper divided
1/2 teaspoon rosemary dried
1 teaspoon blueberry preserves
1 pork loin 3 to 5 pounds
4 cups blueberries fresh
1/2 cup sugar
4 tablespoons water
1/2 cup white wine vinegar
3 tablespoons lemon juice
3.25 tablespoons salt divided
1 tablespoon rosemary fresh chopped
1-2 tablespoons avocado oil

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.
1/2 cup salted butter, 1.5 tablespoons lemon zest, 1 tablespoon garlic, 3.5 tablespoons black pepper, 1/2 teaspoon rosemary, 1 teaspoon blueberry preserves
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.
1 pork loin
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.
4 cups blueberries, 1/2 cup sugar, 4 tablespoons water, 1/2 cup white wine vinegar, 3 tablespoons lemon juice, 3.25 tablespoons salt
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. 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.
1.5 tablespoons lemon zest, 3.5 tablespoons black pepper, 3.25 tablespoons salt, 1 tablespoon rosemary, 1-2 tablespoons avocado oil
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. 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. Serve with remaining sauce on the side.

Nutrition(All values are estimates only)

Pork cooks at about 15 minutes per pound. I always check it at 20 minutes in and check after every 10 minutes and pull when it reaches the desired internal temperature. For medium rare, optimal and delicious temperature is 145 degrees.

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