' Blackberry Pork Loin - Grey Fox Vineyards

Blackberry Pork Loin

A recipe from our "cooking with wine" recipe book.

Serves: 4

  • 2 1/2 lb Pork loin
  • 2 pints Fresh blacberries, washed and dry
  • 2 cups Grey Fox Port Syrah
  • 1 cup Sugar
  • 4 cloves Shallots, chopped fine
  • 4 cloves Garlic, chopped fine
  • 1 med Sweet onion, chopped fine
  • 2 Tbsp Fox brand "Tuscan" spice
  • 3 Tbsp Olive oil
  • Salt and pepper

Preheat oven to 475 degrees

In a large deep skillet, heat the olive oil. Rub the pork loin with the Tuscan spice, salt and pepper. Place the pork loin in the skillet to brown all sides. Remove the pork loin from the skillet and place on a rack in a roasting pan and roast in the 475 degree oven for 18 minutes. ( Do not clean skillet) After cooking for 18 minutes, remove from oven and allow to cool slightly.

Meanwhile, in the same skillet, add the shallots, garlic, onion and a touch of olive oil and saute over medium heat until onoins are starting to brown. Reduce heat to medium-low and add the blackberries. Stir often. Once the berries start to breakdown, add the sugar, stirring often to break the berries. Add the wine slowly and continue to stir. Bring to a light boil to make a glaze. Adjust the amount of wine and sugar to create the glaze. Allow to cool to the touch.

Spoon the glaze all around the pork loin and pack against the loin with a wooden spoon. Place the loin back in the oven for 7 minutes. Remove from oven and let cool for 5 minutes.

Slice and serve with garlic smashed potatoes and Grey Fox Syrah.

Wine Pairing