Pork Roast with Wild Blueberry Jam

Good friends Carol and Allan served this one evening many decades ago, and it has become a family favorite.

Regular jam has a lot of sugar; so, we were delighted to find Smuckers jam with no added sugar that works with about 1/3 less Carbs! The good news is a little sauce goes a long way – big on flavor!

Print Recipe

Course Main Course

Cuisine North American

Ingredients

3 - 4 lb pork roast or whole chicken
1 cup (250 gr) Smuckers No Sugar Wild Blueberry jam
1/3 cup (82 gr) Minute Maid frozen orange juice concentrate
(*1/3) cup pineapple juice
¼ Gluten Free soy sauce
½ tsp. grated onion
¼ tsp. minced garlic
Salt and pepper
2 TBSP olive oil

Instructions

Pre heat oven to 350.
Drizzle olive oil over roast and sprinkle with salt and pepper.
Cook roast uncovered until internal temperature is 145 - 150, about 35 minutes/lb (depending on your oven).
Meanwhile, combine the sauce ingredients in small saucepan. Bring to a boil, reduce heat and simmer for 5 minutes, pretty much stirring constantly.
Remove about ¼ cup sauce and set aside for basting. Cover remaining sauce and reheat prior to serving.
Baste pork 2 – 3 times, with reserved sauce, during the last 30 minutes of cooking time.
Remove roast when internal temperature has been reached from the oven and let rest for 15 minutes prior to slicing.
Serve remainder of sauce on the side with Roasted Rosemary Potatoes or rice. We like to serve this dish family style, with the potatoes/rice, vegetable of season and orange slices.
*Orange juice works just as well if you don’t have pineapple juice.

Notes

We love this bold sauce with Italian or French wine. A Gamay and Sangiovese both compliment the dish.

We’ve paired:

Caiarossa Pergolaia Toscana 2016 ($40.00), soft tannins with superb depth

Vignobles Bulliat Morgan Nature Gamay ($33.00)

Keyword Minute Maid Frozen Orange Juice Concentrate, Pineapple Juice, Pork Roast, Smuckers No Sugar Added Wild Blueberry Jam, Tamari Gluten Free Soy Sauce