| Level: | Easy |
| Total: | 1 hr 10 min |
| Prep: | 15 min |
| Inactive: | 10 min |
| Cook: | 45 min |
| Yield: | 4 servings |
Ingredients
- 1 (3 pound) pork loin
- Salt and ground black pepper
- 1 cup chopped fresh strawberries
- 1/2 cup strawberry preserves
- 1/4 cup raspberry preserves
- 1/4 cup boysenberry preserves
- 1 teaspoon ground cumin
- 2 parsnips, peeled and cubed
- Olive oil cooking spray
- Sauteed Snow Peas, recipe follows
- 2 cups snow peas
- 1 tablespoon butter
- Salt and ground black pepper
Instructions
- Preheat oven to 400 degrees F.
- Cut 1/3 of the pork off the entire loin. Transfer both pieces of pork to the prepared baking dish. Season the pork all over with salt and black pepper.
- In a small bowl, combine the strawberries, strawberry preserves, raspberry preserves, boysenberry preserves, and cumin. Mix well. Pour the mixture all over the larger portion of the pork.
- Arrange the parsnips all around the pork. Lightly coat the parsnips with the cooking spray and season with salt and ground black pepper.
- Roast for 45 minutes, or until an instant-read thermometer reads at least 160 degrees F (the meat may still be pink in the center).
- Let the pork rest for 10 minutes.
- Slice crosswise into 1/2-inch thick slices using 1 pound of pork for this meal (with parsnips and snow peas), slice 1 pound crosswise into 8 (1/2-inch) thick slices for a second meal (chili-seared pork with pineapple salsa), and shred the remaining 1 pound pork for the third meal (radicchio cups with pork and seasoned rice).
- In a medium skillet, saute the snow peas in the butter over medium-low heat until tender-crisp. Season with salt and black pepper, to taste.
Nutrition Facts
| Serving Size | 1 of 4 servings |
| Calories | 867 |
| Total Fat | 37 g |
| Saturated Fat | 14 g |
| Carbohydrates | 76 g |
| Dietary Fiber | 7 g |
| Sugar | 46 g |
| Protein | 56 g |
| Cholesterol | 175 mg |
| Sodium | 1352 mg |
Reviews
I really like this recipe. I found it a few years back while watching Robin make it on t.v. We use it for all of our pork roasts! I did not even know what Parsnips or Turnip were until I set out to make this. I think if you are used to cream of whatever soups, meals with a lot of preservatives, or sugar you might not like this. For those of us who can not and do not cook with those ingredients will find this a very refreshing taste! Thank you.
Recipe is easy but it was not to our taste at all. I could eat it but my husband and children could not stand the taste. I hate to say it but the whole roast is going out to the dog today. I followed the recipe exactly including the parsnips. I did not think you could go wrong with all the jams in it, but will not be making it again. It came out looking gorgeous but terrible tasting. My family asked me to throw the recipe out, as well.
I wanted the taco recipe that she converted from the pork roast and was quite disappointed that I am unable to locate it.
I gave this a try because it looked so good on the show. It turned out, but maybe I just didn’t like all the jam flavor. I really felt like I took pork like I would a piece of bread and spread jam on it. I rated this as average because I will not make this again.
This is definitely one of the simplest recipes I’ve ever made, and very tasty, too!
The 45 min. cooking time specified in the recipe was nowhere near long enough. My pork roast weighed about 2.5 #, and it took well over 2 hours to cook.
Some of the sauce did harden and burn by then, although I don’t know what I could do next time; it seemed to need more sauce & strawberries. But this is definitely worth a try.
My hubby walked in from cutting the grass and told me it didn’t smell very good (ouch… he later apologized!). But while eating it, he told me he actually liked it a lot. My 10-month old son also ate some of the pork & liked it, although he’s not the harshest critic… he loves to eat! Give this simple recipe a try!
i really enjoyed the flavor of the sauce but it also depends on great your oven is!!!!
as well as getting premium pork! i learnt the hard way. i used potatoes instead of parshnips and they took the berry flavor very well my favorite part of the meal! time was way longer then indicated on reciepe
as well as getting premium pork! i learnt the hard way. i used potatoes instead of parshnips and they took the berry flavor very well my favorite part of the meal! time was way longer then indicated on reciepe
I used a tad smaller roast, but cooked per instructions. Took longer than recipe said to roast and by the time the 45 min. was up the berry sauce had turned to a crispy black coating on my pan. I had to add more preserves at the end to get a sauce. Maybe to hot of oven for this type of sauce.
Gross! This is the only recipe I’ve made during my marriage that my husband asked me never to make again.
Loved the fruity glaze, it really made the pork juicy and more interesting than just a typical pork dish.
I have done pork loin in the past using orange marmalade and apricot-pineapple preserves. This one wasn’t bad, but think I will stick with my old recipe.