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The pork roast with blackberry sauce is the star of this meal. Accompanied with mashed sweet potatoes and a standout salad, it makes a favored family meal that is company-worthy, too! Mash sweet potatoes with just a bit of butter and salt to taste. If some of that yummy blackberry sauce runs into your potatoes, oh well!
The pork loin is glazed with the Blackberry Sauce while it roasts, reserving some of the sauce for the finished presentation. Don’t use a non-stick pan for browning the roast, as those tasty bits that stick to the pan help flavor the Blackberry Sauce.
Serves 4 to 6
2 to 2 ½ pounds boneless pork loin roast
1 tablespoon olive oil
2 teaspoons butter
Salt and pepper
2 tablespoons minced shallot or onion
1 teaspoon sage
1/2 teaspoon thyme
1/2 cup chicken broth, plus additional for roasting
3/4 cup blackberry jam
1 tablespoon balsamic vinegar
To quickly toast the small quantity of chopped nuts called for in this recipe, toast in an ungreased skillet over medium heat, turning occasionally until lightly browned and fragrant, 3 to 5 minutes. Peaches or mangoes can replace the nectarines.
Serves 4 to 6 as a side salad
6 cups mixed greens
1 cup blueberries
1 nectarine, sliced into thin wedges (no need to peel)
½ cup radishes, cut in half and sliced thin
½ cup cucumber, chopped
1/3 cup crumbled blue cheese
¼ cup chopped and toasted walnuts
Assemble ingredients in a large bowl, toss with Basil Lime Dressing, and serve immediately.
4 tablespoons olive oil
2 teaspoons lime zest
3 tablespoons fresh lime juice (about one large lime)
1 teaspoon dried basil
1/8 teaspoon salt
1/8 teaspoon pepper
2 teaspoons honey
Whisk together all ingredients or shake them vigorously in a lidded container, making certain honey is dissolved. If refrigerated, bring to room temperature and shake to recombine ingredients before serving.