How to Make Roast Pork with Blueberry Port Sauce - A Step-by-Step Guide

Roast pork is a classic dish that can be elevated with the addition of a flavorful and unique sauce. In this recipe, we will be combining the savory richness of roast pork with the sweet and tangy flavors of a blueberry port sauce. The result is a mouthwatering dish that is perfect for entertaining or a special family dinner.

The star of this dish is, of course, the roast pork. The pork is seasoned with a blend of herbs and spices, then roasted to perfection until it is tender and jui...

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Ingredients

  • 1 (2 1/2 pound) pork shoulder roast
  • salt and ground black pepper to taste
  • 1 tablespoon olive oil, or as needed
  • 1 large shallot, halved
  • 3 sprigs fresh rosemary
  • 1 cup fresh blueberries
  • ⅔ cup port wine
  • ½ cup chicken broth
  • 2 tablespoons cold butter, or more to taste

Information

  • Prep Time: 15 mins
  • Cook Time: 1 hr 50 mins
  • Additional Time: 10 mins
  • Total Time: 2 hrs 15 mins
  • Servings: 4
  • Yield: 4 servings

  • Preheat oven to 325 degrees F (165 degrees C).
  • Season roast generously on all sides with salt and black pepper.
  • Heat olive oil in a large oven-proof skillet over medium-high heat. Cook roast in hot oil until browned on all sides, 3 to 4 minutes per side. Add shallot, cut-side down, to skillet and place rosemary sprigs on top of roast.
  • Roast pork in the preheated oven for 45 minutes. Flip pork, place rosemary sprigs back on top of roast, and break up shallots with a spoon. Continue roasting until slightly pink in the center, about 45 minutes more. An instant-read thermometer inserted into the center should read at least 145 degrees F (63 degrees C).
  • Transfer roast to a platter to rest for 10 minutes. Drizzle any excess fat in the skillet over the top of roast.
  • Place the same skillet over medium heat. Stir blueberries into skillet and cook and stir until soft, 1 to 2 minutes. Pour port wine into the skillet and bring to a boil while scraping the browned bits of food off of the bottom of the pan with a wooden spoon.
  • Stir chicken broth into blueberry mixture, increase heat to medium-high, and cook until liquid is reduced by half, 3 to 4 minutes. Reduce heat to low, stir cold butter into sauce and whisk until completely incorporated. Strain sauce through a fine-mesh sieve into a bowl.
  • Slice pork roast against the grain into thin slices and top with blueberry sauce.
  • Nutrition

    375 cal.

    • Total Fat: 23g
    • Saturated Fat: 9g
    • Cholesterol: 105mg
    • Sodium: 240mg
    • Total Carbohydrate: 9g
    • Dietary Fiber: 1g
    • Total Sugars: 5g
    • Protein: 26g
    • Vitamin C: 5mg
    • Calcium: 32mg
    • Iron: 2mg
    • Potassium: 464mg

    Categories

    Roast pork recipes