YIELD: 10 servings FOR PORK: 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 ...
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