Blueberry Roast Pork and Vegetables with Rosemary

When I think of blueberries,  I usually think of pie or fresh blueberry tart.  Blueberries used to be a special treat available only during the summertime. Now that blueberries are available frozen or fresh year round,  there’s no reason to limit them to summertime dishes.  On a cold November evening I  roasted pork and vegetables with blueberries, white wine, a little brown sugar, and some fresh rosemary.   When the pork was almost done, I added zucchini and green beans to the baking dish.  During the roasting, the blueberries and wine reduced to create a sweet sauce that tasted as festive as it looked. This tender pork and roasted veggies flavored with sweet blueberries and pungent rosemary  will be perfect to serve during the holidays.

Start with an 8 ounce bag of fresh frozen blueberries, 1/2 cup brown sugar, 1 cup of white wine and several sprigs of fresh rosemary.  Stir the wine, sugar and berries together in a bowl.  Place a boneless pork loin roast in a shallow roasting pan,  and pour the blueberry mixture over the roast.

Place the sprigs of rosemary on top of the roast and cover the pan with foil.  Bake at 350 degrees  until a meat thermometer reaches 150 degrees (about an hour).  Remove from the oven, uncover the pan, and add fresh sliced  zucchini and green beans in a single layer around the meat.  Return the pan to the oven until the meat reaches 160 degrees and the vegetables are tender.

Serve the pork thinly sliced with the roasted vegetables, drizzled with the pan juices.  Be sure to scoop up the blueberries and some rosemary!

Blueberry Roast Pork with Vegetables and Rosemary

Ingredients:

8 oz bag of fresh frozen blueberries

1/2 cup brown sugar

1 cup white wine  ( I used riesling)

3 sprigs fresh rosemary (or 3 tsp. dried rosemary)

2-4 lb. boneless pork loin roast

salt, pepper, garlic powder

non-stick spray

2-3 fresh small zucchini

1 lb. fresh green beans

Directions:

In a small mixing bowl, stir together blueberries, sugar and wine. Spray a shallow roasting pan with non-stick spray.   Place the pork roast into the shallow roasting pan. Sprinkle lightly with salt, pepper and garlic powder.  Pour the blueberry mixture over the roast.  Place the rosemary on top of the pork.  Cover with foil.  Bake at 350 degrees until a meat thermometer registers 150 degrees.

Wash the zucchini and green beans.  Slice the zucchini into pieces and trim the ends of the green beans.  When the roast reaches 150 degrees, remove the foil and add the vegetables to the roasting pan in a single layer.   Return the pan to the oven and continue roasting until the meat reaches 160 degrees and the vegetables are tender.

Remove from the oven and let the roast rest for 5 minutes.  Serve the pork thinly sliced with the roasted vegetables,  drizzled with the pan juices, including blueberries and rosemary leaves.