Berry Pretty Pork Roast

Contributed By: Kay Davis


1 boneless whole pork loin roast (about 2-1/2 pounds)

1 cups fresh or frozen blueberries, raspberries, sliced strawberries, plums or cherries(any combination)

2 garlic cloves, cut into slivers

1/4 cup butter or margarine, melted

1/2 teaspoon dried oregano

1/4 teaspoon salt

1/4 teaspoon pepper

1/2 cup red wine or chicken broth

1 tablespoon brown sugar

1 tablespoon seedless raspberry jam


Cut a horizontal slit through the center of the pork roast to within
one-half inch of the opposite side; open roast so it lies flat.

Combine the fruit; place on one side of roast. Fold other side of meat over filling; tie securely with kitchen string.

Cut slits in roasts; insert garlic slivers.

Place in an ungreased shallow baking pan. Drizzle with butter; sprinkle with oregano, salt and pepper.

In a small bowl, combine the wine or broth, brown sugar and jam. Drizzle over roast.

Bake, uncovered, at 350 for 75-80 minutes or until a meat thermometer reaches 160. Let stand for 10 minutes before slicing.

Yield: 8-10 servings.

Return To List Of Recipe Titles