The Virtual Caterer
 SEASONAL RECIPE
  OCTOBER ENTERTAINING

       Blackberry Glazed Roast Pork

5 lb Boneless Pork Loin	GLAZE: In small pan combine
1/4 Cup Olive Oil	1/2 cup Blackberry Preserves
2 tsp. Crushed Garlic	1/2 tsp. Yellow Mustard
1 tsp. Pepper	1/4 tsp. Ground Ginger
1 med. Potato, Sliced	Stir and Heat slowly until well mixed and bubbly
1 sm. Rutabaga, peeled and sliced
2 med. Onions, quartered	GRAVY:
1 tsp. Poultry Seasoning	1/4 cup Corn Starch
4 cups Water	1/4 cup Water
	Liquids and Vegetables from roasting pan
	1 tblsp. Browning (such as Gravy Master or Kitchen Bouquet)

• Rinse roast and pat dry with paper towel
• Mix pepper and garlic with 2 tblsp. of the olive oil. Rub onto entire roast
• Pour remaining oil into large pot
• Brown pork on all sides in hot oil
• Remove roast from oil and place in large roasting pan.
• Add vegetables to pan with the meat
• Sprinkle with seasoning
• Add 4 cups water
• Seal pan tightly with aluminum foil
• Roast 2½ hours (½ hour per pound) at 350°
• Remove from oven
• Carefully lift foil to allow steam to escape
• Remove roast from pan and place in oven-proof glass dish
• Brush glaze over all sides of pork
• Return to oven, uncovered, and roast 30 minutes at 350°
• Baste glaze onto meat every 10 minutes
• Remove from pan to serving platter
• Let meat rest for 30 minutes
• Slice thin with sharp knife
• Offer gravy on the side

GRAVY:

• Place roasting pan on stove burner
• Stir 1/4 cup water into 1/4 cup corn starch until smooth
• Bring liquid in roaster to a slow boil; Add browning
• Slowly, add starch liquid to boiling liquid, stirring constantly, until desired thickness
• Remove from heat
• Place a collander over a mixing bow. Pour gravy into collander to strain the vegetables out of the gravy.

   

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