Roast Pork Loin with Blackberry Glaze
2 lbs. pork loin, patted dry and seasoned with salt and pepper
1 large sprig of rosemary, rinsed
1 pint of blackberries, rinsed
1/2 cup Marsala wine
4 tablespoons clover honey (or to taste)
pinch of salt
2 sage leaves, rinsed and torn into large bits
2 basil leaves, rinsed and torn into large bits
To make the glaze:
Combine all of the ingredients in a small saucepan and bring to a boil over medium heat, then let boil, stirring occasionally, for 2 minutes. Lower the heat to a bare simmer and cook until the berries fall apart and the mixture reduces to a thick slurry, about 2.25 hours.
Preheat the oven to 350 degrees F. Line a glass baking dish with heavy duty foil and spray with cooking spray. Arrange the pork loin in the dish, then spoon the glaze over it, smearing it around until the loin is covered. Shred the leaves off the sprig of rosemary and sprinkle over the loin.
Cook at 350 for 45 minutes or until desired doneness is achieved. I plan on serving it with baked potato and veggies.