Blackberry-Mustard Roasted Pork
Makes 6 to 8 Servings
  • 1 (3-pound) boneless pork loin
  • 2 teaspoons kosher salt
  • ½ teaspoon ground black pepper
  • 2 to 4 tablespoons olive oil
  • 1 cup fresh blackberries
  • ½ cup water
  • ¼ cup honey
  • ¼ cup stone-ground mustard
  • 2 tablespoons balsamic vinegar
  • 1 tablespoon chopped fresh tarragon
  • 1 red onion, sliced
  • Garnish: fresh tarragon sprigs, fresh blackberries
  1. Preheat oven to 375°. Sprinkle pork with salt and pepper.
  2. In a large cast-iron skillet, heat 2 tablespoons oil over medium-high heat. Add pork; cook until browned on all sides, about 3 minutes per side, adding additional oil if needed. Remove from pan. Reduce heat to medium. Add blackberries, ½ cup water, honey, mustard, vinegar, and tarragon. Cook, mashing blackberries with the back of a spoon, until syrupy and reduced, about 10 minutes. Remove from heat, and transfer blackberry mixture to a bowl. Reserve ½ cup blackberry mixture.
  3. Return pork to pan, and spoon a few tablespoons of remaining blackberry mixture over pork. Nestle onions around skillet.
  4. Bake until an instant-read thermometer inserted in thickest portion registers 145°, about 1 hour, occasionally spooning remaining blackberry mixture over pork (about 3 times). Let pork rest for 5 minutes.
  5. Arrange roasted onions and pork on a serving platter. Serve with reserved ½ cup blackberry mixture. Garnish with tarragon and blackberries, if desired.
Recipe by Taste of the South at