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Roast Pork with Blueberry Port Sauce

Rated as 3.69 out of 5 Stars
56k

"Pork shoulder is a popular cut of meat, but it's almost always cooked until fork-tender, which, to your average cook, means 'falling apart.' This is fine for pulled pork sandwiches (or many other amazing dishes), but sometimes I want something different."
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Ingredients

2 h 15 m servings 375
Original recipe yields 4 servings

Directions

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  1. Preheat oven to 325 degrees F (165 degrees C).
  2. Season roast generously on all sides with salt and black pepper.
  3. Heat olive oil in a large oven-proof skillet over medium-high heat. Cook roast in hot oil until browned on all sides, 3 to 4 minutes per side. Add shallot, cut-side down, to skillet and place rosemary sprigs on top of roast.
  4. Roast pork in the preheated oven for 45 minutes. Flip pork, place rosemary sprigs back on top of roast, and break up shallots with a spoon. Continue roasting until slightly pink in the center, about 45 minutes more. An instant-read thermometer inserted into the center should read at least 145 degrees F (63 degrees C).
  5. Transfer roast to a platter to rest for 10 minutes. Drizzle any excess fat in the skillet over the top of roast.
  6. Place the same skillet over medium heat. Stir blueberries into skillet and cook and stir until soft, 1 to 2 minutes. Pour port wine into the skillet and bring to a boil while scraping the browned bits of food off of the bottom of the pan with a wooden spoon.
  7. Stir chicken broth into blueberry mixture, increase heat to medium-high, and cook until liquid is reduced by half, 3 to 4 minutes. Reduce heat to low, stir cold butter into sauce and whisk until completely incorporated. Strain sauce through a fine-mesh sieve into a bowl.
  8. Slice pork roast against the grain into thin slices and top with blueberry sauce.

Nutrition Facts


Per Serving: 375 calories; 22.8 9.1 25.9 105 239 Full nutrition

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Reviews

Read all reviews 8
  1. 13 Ratings

  2.  
    Rated as 5 out of 5 Stars
  3.  
    Rated as 4 out of 5 Stars
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    Rated as 3 out of 5 Stars
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    Rated as 2 out of 5 Stars
  6.  
    Rated as 1 out of 5 Stars
Most helpful positive review

I will definitely make this again...my family raved about the interesting flavor combinations. Enjoyed by everyone!

Most helpful critical review

Followed the recipe exactly. It was ok but our shoulder was bland and just too fatty. It would have turned out much better with a nicer cut. The sauce was ok. If we do this again, we'll proba...

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Followed the recipe exactly. It was ok but our shoulder was bland and just too fatty. It would have turned out much better with a nicer cut. The sauce was ok. If we do this again, we'll proba...

I liked the sauce well enough but it seemed to be lacking something. Next time I would replace the rosemary. But that's just personal preference.

I will definitely make this again...my family raved about the interesting flavor combinations. Enjoyed by everyone!

Only made 1 change, I brined the roast in water with salt, sugar, crushed garlic, bay leaf, rosemary, and some peppercorns. Only brined it for about 5 hours, next time I'll do it overnight. It ...

Strong onion flavor. Didn't really get blueberry.

This rating is for the sauce. Excellent flavor. I served it with pulled pork/pork shoulder.

I would give this a 4 1/2 star if I could. I found the flavours to be quite complimentary together and the pork to be an excellent medium to present them with. Piece of cake to make and this one...

Easy Recipe. my hubby and son didn't really care one way or the other about it.