Roasted Pork Loin with Mulled Haskap Berries & Glaze
Ingredients:
Pork loin roast (2 lbs)
Mulled Haskap Berries:
1 cup haskap berries
5 cups red wine
1 cinnamon stick
2 cloves
2 cardamom pods
6 peppercorns
1/2 cup white sugar
1/4 cup orange juice
Pork Loin Filling:
1 tbsp olive oil
5 tbsp onions, minced
1/2 tbsp fresh parsley, minced
1 tbsp butter
1 tbsp thyme, diced
1/2 teaspoon fennel seeds
salt & pepper, to taste
1/4 cup chicken stock
2 tbsp haskap berries
1/2 cup sourdough bread, diced small
Instructions:
Mulled Haskap Berries:
Tie the cinnamon, cloves, cardamom, and peppercorns in a piece of cheesecloth.
Heat the haskap berries, red wine, and the bag of spices over medium-high heat until bubbling. Turn heat down to simmer and cook until the red wine mixture is about half the volume (reduced).
Add the orange juice and sugar to the red wine. Bring everything to a simmer. Remove from heat.
Pork Loin Roast:
Preheat the oven to 450F.
Heat oil in a large skillet over medium high heat. Add onions, garlic, butter, fennel seeds, and thyme. Saute for 3 to 4 minutes until onions are translucent.
Add sourdough bread, haskap berries, salt, pepper, and chicken stock. Remove from heat and stir well.
Butterfly pork roast to create a thin, oblong piece of pork loin. Place on a cutting board. Spoon the bread stuffing mixture over the roast and spread evenly, leaving a one inch border on two opposite ends. Starting at one end of the roast, roll away from you pressing firmly to create a tight roll. Continue rolling and end with the seam on the bottom. Secure by tying six or seven strands of kitchen twine around the roast.
Place roast in roasting pan and place in oven. Brush top with a little bit of liquid from the mulled berries.
Cook roast at 450F for 15 minutes. Reduce heat to 350F and cook for 30 to 40 minutes or until internal temperature reaches 145F. Remove from oven and let rest for 10 minutes before slicing.
