Blackberry-Stuffed Pork Loin

Sweet, savory, and beautifully tender — this Blackberry-Stuffed Pork Loin is a show-stopping main dish that combines juicy pork, tangy blackberries, and fresh herbs in every bite. The balance of flavors is perfection: rich roasted pork meets a lightly sweet, fruity filling, all finished with a glossy balsamic glaze.

It’s impressive enough for guests yet surprisingly easy to make — no fancy tools required!

🍇 Ingredients

For the pork loin:

• 2–3 lb boneless pork loin roast
• 1 tablespoon olive oil
• 1 teaspoon salt
• ½ teaspoon black pepper
• 1 teaspoon garlic powder

For the blackberry stuffing:

• 1 cup fresh blackberries (or frozen, thawed)
• ½ cup Cream Cheese
• 2 tablespoons finely chopped shallots or green onion
• 2 tablespoons chopped fresh rosemary or thyme
• 1 tablespoon honey or maple syrup
• 1 tablespoon balsamic vinegar
• Salt and pepper to taste

For the balsamic glaze (optional but delicious):

• ¼ cup balsamic vinegar
• 1/2 cup of Blackberries
• 2 tablespoons honey or brown sugar

👩‍🍳 Directions

1. Preheat oven to 375°F and line a baking dish with foil or parchment.
2. Prepare the filling: In a small bowl, gently mash the blackberries with a fork. Stir in breadcrumbs, shallots, herbs, honey, balsamic vinegar, salt, and pepper until combined. The mixture should be moist but not runny.
3. Butterfly the pork loin: Place the pork on a cutting board. With a sharp knife, cut horizontally along the length of the roast (without cutting all the way through) and open it like a book.
4. Season and stuff: Sprinkle the inside of the pork with salt, pepper, and garlic powder. Spread the blackberry mixture evenly over the surface, leaving a ½-inch border around the edges.
5. Roll and tie: Carefully roll the pork loin back up and secure it with kitchen twine at 1–2 inch intervals to hold the filling inside. Rub the outside with olive oil and sprinkle with salt and pepper.
6. Roast: Place in the prepared dish and roast for 45–55 minutes, or until the internal temperature reaches 145°F (63°C).
7. Make the glaze: While the pork roasts, simmer balsamic vinegar and honey in a small saucepan over medium heat until thickened, about 5–7 minutes.
8. Finish: Let the pork rest for 10 minutes before slicing. Drizzle with balsamic glaze and garnish with extra blackberries or herbs if desired.

🌿 Tips & Variations

• Add a few tablespoons of crumbled goat cheese to the stuffing for a creamy, tangy twist.
• Substitute raspberries or figs for the blackberries.
• This dish pairs beautifully with roasted vegetables, mashed potatoes, or wild rice pilaf.