jam jelly syrup

Pork Loin Roast with Chokecherry Sauce

5-8# Pork Loin, Loin End, Well trimmed
1/8 tsp. Garlic Powder
1/4 tsp. ground White Pepper
1/2 tsp. Rosemary Leaves
3 Bay Leaves
Sea Salt
1/2 can Chicken Broth
1 cup (8oz) RBJ's Chokecherry Syrup

Place Pork Loin in small roasting pan.  Pour Chokecherry Syrup over the roast.  Dust with Garlic Powder.  Sprinkle with Rosemary Leaves.  Sprinkle White Pepper and place Bay Leaves in pan.  Pour the Chicken Broth into the pan, add a sprinkling of Sea Salt.

Cut a brown paper bag to fit over the roast, coat with pan spray.  (This will permit browning of the roast while keeping it very moist).

Bake in medium oven @ 325 degrees for approx. 3 hours, or until done (meat thermometer should read approx. 160 degrees.)  If higher than 160, the roast will become very dry...remove from pan and place on carving plate.  Cover well with aluminum foil for later use.  (Meat has to sit approx. 20 minutes before carving.)

SAUCE:  Make sauce in roasting pan or sauce pan

If required, add 1/2 can of chicken stock.  Mix several tablespoons of all-purpose flour in a small bowl with some cold water, using a wire whip to mix well into a smooth heavy cream type mixture.  (If you would like to use cornstarch here, that is ok too, mix accordingly with cold water to thicken).  Heat pan dripping mixture until boiling, reduce heat, add slowly to thicken mixture, use wire whip to stir well while doing this to avoid any lumps, until sauce is developed.  Continue simmering for several minutes until flour or cornstarch is all cooked out.  If there are any meat drippings on the serving platter, now is the time to add them to the sauce.  Continue to simmer & check for seasoning; adjust as necessary with White Pepper or Sea Salt.  Chokecherry flavor should be evident, but not dominant.  If you desire it to be dominant, add more to sauce and heat as necessary.  Strain sauce, keeping hot for serving. 


On a cutting board, slice roast into 3/8" slices.

Arrange nicely on a serving platter, shingling pieces nicely for presentation.

Pour some sauce over top of slices, reserving the rest for the sauce dish.

Garnish with Fresh Chopped Parsley around the side of the platter.

Serve with your favorite Merlot Wine.

Nutritional Analysis

Servings per recipe: 9

Calories  605
   Calories from Fat  186
Total Fat  20g
   Saturated Fat  7g
Cholesterol  205mg
Sodium  258mg
Total Carbohydrates  19g
   Dietary Fiber  trace
Protein  82g

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