With cold weather keeping the majority of the country bundled up, it’s all about comfort food that’s not just theraputic for the soul, but also a cinch to prepare. Whether it’s a casual weeknight dinner or a special occasion, this month’s Pork Roast with Blackberry Reduction Sauce recipe from the good folks at Mill Creek Vineyards is robust enough to accommodate any occasion.

Serve this delectable roast sliced with side favorites such as mashed or roasted potatoes, steamed broccoli or vegetables and a crisp side salad with fresh, seasonal fruit, such as pears or pomegranate seeds. It pairs especially well with a bottle of Mill Creek Merlot.


Pork Roast


  • 1 pork loin roast, about 4 to 5 pounds
  • Salt and pepper
  • 2 cloves fresh minced garlic
  • Fresh rosemary


Preheat oven to 350°.

Wash roast and pat dry. Sprinkle with salt and pepper; rub with garlic and chopped fresh rosemary.

Place on rack in roasting pan and bake  for about 2 1/2 hours. Let the meat rest, lightly covered in tin foil, for 10 minutes after talking it out of the oven.

When ready to serve, slice the roast, arrange on a platter and drizzle the reduction sauce over the slices. Garnish with fresh rosemary.

Blackberry Reduction Sauce  


  • Pan drippings from pork
  • 1 jar (10 ounces) blackberry jelly
  • ½ to 1 cup Mill Creek Merlot
  • 1 shallot, chopped
  • 4 cups chicken stock
  • 1 tablespoon unsalted butter


Remove roast and keep warm. Deglaze the pan with the wine using a whisk. Add the jelly and shallot and reduce until the mixture is almost dry. Add the chicken stock, decrease heat to medium, and reduce until the sauce is thick enough to coat a spoon. Add the butter. Season, if needed, with salt and pepper. Keep warm until you are ready to serve. (Making the sauce will take only 20 to 30 minutes.)