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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.
Courses ,
Servings 2
Ingredients
  • 1 punet of blackberries
  • 350 grams pork tenderloin
  • 1 head of broccoli
  • 100 grams feta cheese (just as tasty without, if you are avoiding dairy)
  • 1 onion
  • 4 tablespoons fresh chicken stock
  • 1 tablespoon balsamic vinegar
  • 1 tablespoon olive oil
  • 1 pinch sea salt
  • 1 pinch black pepper
Instructions
  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.