Blackberry Pork Loin and Feta Roasted Broccoli

Shopping ’round here is great. Sometimes frustrating, sometimes exciting. Like the other day when I found blueberries in the shop and ended up making Coconut Blueberry Muffins. Well, over the weekend, I found blackberries (same shop, in fact) so I bought those and figured, as I’ve still got a fridge full of Bacon Chocolate Muffins, I didn’t really need more dessert type items.

I went with savoury. I had a pork loin in the fridge, so I stuck that in a container and smashed the blackberries ’round it and left it to marinate overnight.

Ingredients

  • 1 punet of blackberries
  • 1 pork tenderloin (Mine was about 350g)
  • 1 head of broccoli
  • 100g of feta cheese (optional – this is just as tasty without feta if you don’t fancy dairy!)
  • 1 onion
  • 4 tablespoons fresh chicken stock
  • 1 tablespoon balsamic vinegar
  • Olive oil
  • Sea salt
  • Black pepper

Directions

  1. The day before, marinate your pork tenderloin in the blackberries. Smash up a few and smear it all over the pork then stick it in the fridge.
  2. Preheat the over to 200*C.
  3. In an oiled baking tray, lay your pork, cover with the blackberries and marinade and then scatter the roughly chopped onion around.
  4. In another tray, cut your broccoli into small florets, throw about a tablespoon or so of olive oil on it and some sea salt and black pepper.
  5. Stick both trays in the oven and bake for about 30 minutes.
  6. After 30 minutes, take the broccoli out, stir it about a bit, then scatter the chopped up feta over the broccoli and put back in the oven.
  7. Take the pork out of the oven and put the loin on a chopping board to rest while you make the sauce.
  8. Stick your baking pan on the hob on low, pour in 1 tablespoon of balsamic vinegar and scrap all the lovely onions, blackberries and pork juice about. Then add in your 4 tablespoons of stock and bring to a little boil.
  9. Then cut the pork into thick slices, and spoon some sauce on top.
  10. Serve with the Broccoli and Feta.

Author: torie

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5 Comments

  1. Where is the marinade in this recipe? Dying to try it.

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    • I didn’t explain that very well, did I? I just stuck the pork loin in a bowl and smashed and rubbed the blackberries ’round it and left it in the fridge overnight. Messy – but works! 🙂

      Post a Reply
      • Got a freezer of blackberries, and some tenderloins also.Gonna try it shortly.Thanks and Merry Christmas.

        Post a Reply
        • Awesome! Let me know what ya think. Have a great Christmas!!

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  2. I picked a gallon sized bag of wild black berries in the woods this summer and have been looking for ways to use them. Thank you!

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