Prep: 10 minutes
Roast/Cook: 1 hour 35 minutes • Serves: 8
1 teaspoon ground black pepper
1/2 teaspoon garlic powder
1 center-cut pork loin (about 4 pounds)
1 can (14 ounces) less-sodium beef broth
3 sprigs fresh thyme
1 cup balsamic vinegar
1/2 cup honey
1 tablespoon cornstarch
1 tablespoon water
16 ounces assorted berries (about 4 cups)
1.Preheat oven to 450°. In small bowl, combine salt, pepper and garlic powder. Place pork in roasting pan; rub seasoning mixture over pork.
2.Roast pork 45 minutes or until outside is browned. Carefully add broth and thyme sprigs to pan; tightly cover pan with aluminum foil.
3.Reduce oven temperature to 325°; roast pork 45 to 50 minutes longer or until internal temperature reaches 135°. Transfer pork to cutting board; loosely cover with aluminum foil and let stand 15 minutes. (Internal temperature will rise to 145° upon standing.)
4.Meanwhile, place roasting pan across 2 burners over medium heat. Add vinegar and honey; heat to simmering. Simmer 15 minutes. In small bowl, whisk together cornstarch and water; add to pan and heat to boiling. Into large bowl, strain sauce through fine-mesh strainer, if desired. Makes about 2 cups.
5.Slice pork and serve topped with berries and sauce.
Approximate nutritional values per serving:
456 Calories, 13g Fat (5g Saturated), 136mg Cholesterol,
652mg Sodium, 31g Carbohydrates, 3g Fiber, 47 Protein