Blueberry Bourbon & Pecan Pork Roast
Ingredients
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2 3½ pound boneless pork loin roasts, tied to hold shape (7 lb. total)
- ½ jar Terrapin Ridge Farms Blueberry Bourbon Pecan Jam
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2 garlic cloves, finely grated
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Kosher salt
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Chicken broth for deglazing
Directions
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Preheat the oven to 400°F. Rub the pork loins all over with the olive oil and garlic and season generously with salt. Set in a large cast iron skillet and pour the chicken stock around the pork. Roast the pork loins, basting occasionally, for 1 hour.
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Remove the pork from the oven and brush all over with ½ cup of the blueberry jam. Return the pork to the oven and roast for 10 to 20 minutes more, or until a meat thermometer inserted in the thickest part of the loin registers 140-145°F.
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Remove the skillet from the oven. Transfer the pork to a carving board and loosely cover with foil. Let rest for at least 20 minutes.
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Meanwhile, place the skillet on the stovetop and add the remaining cup of chicken stock. Cook over moderately-high, scraping up any browned bits on the bottom of the pan. Add the remaining cup of jam and cook, stirring occasionally, until you have a pan sauce thick enough to coat the back of a spoon.
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Carve the roasts and arrange on a platter. Drizzle with the blueberry-bourbon pan sauce and serve right away!