YIELD: 10 servings
2 Tbsps. fresh thyme (minced)
2 Tbsps. kosher salt
1 Tbsp. fresh garlic (minced)
½ Tbsp. fresh ground black pepper
2½ Tbsps. olive oil
4 pounds Berkshire Pork Loin
FOR STRAWBERRY BALSAMIC JAM:
2 pounds local strawberries
2 cups granulated sugar
⅓ cup white balsamic vinegar 1
Tbsp. fresh ground black pepper
FOR THE PORK:
FOR THE JAM:
Preheat oven to 425°F.
Mix the thyme, salt, pepper and oil together in a small cup or bowl.
Place the pork loin on a rack in shallow roasting pan and spread the herb-oil mixture evenly over the top of the pork loin.
Place the roasting pan in the oven. After about ten minutes, or when the pork is browned, turn the oven down to 300°F and roast slowly until it reaches 150°F in the center.
Let the pork loin rest for 20 minutes before slicing for a moister product.
Husk the strawberries and mash with a fork or potato masher in a bowl until you have extracted the juice and have only small bits of whole fruit left.
Combine this with the sugar and vinegar in a heavy bottom sauce pan.
Cook over medium heat, for about 20 minutes, until the temperature reaches 220°F.
Be careful! This mixture will expand as it cooks.
Add the black pepper.
Spoon over the pork.
Recipe submitted by Peter Abrahmson