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  • 2 teaspoons kosher salt
  • 1 teaspoon ground black pepper
  • 1/2 teaspoons garlic powder
  • 1 center-cut pork loin (about 4 pounds)
  • 1 can (14 ounces) less-sodium beef broth
  • 3 sprigs fresh thyme
  • 1 cup balsamic vinegar
  • 1/2 cup honey
  • 1 tablespoon cornstarch
  • 1 tablespoon water
  • 16 ounces assorted berries (about 4 cups)


  1. Preheat oven to 450°. In small bowl, combine salt, pepper and garlic powder. Place pork in roasting pan; rub seasoning mixture over pork.
  2. Roast pork 45 minutes or until outside is browned. Carefully add broth and thyme sprigs to pan; tightly cover pan with aluminum foil.
  3. Reduce oven temperature to 325°; roast pork 45 to 50 minutes longer or until internal temperature reaches 135°. Transfer pork to cutting board; loosely cover with aluminum foil and let stand 15 minutes. (Internal temperature will rise to 145° upon standing.)
  4. Meanwhile, place roasting pan across 2 burners over medium heat. Add vinegar and honey; heat to simmering. Simmer 15 minutes. In small bowl, whisk together cornstarch and water; add to pan and heat to boiling. Into large bowl, strain sauce through fine-mesh strainer, if desired. Makes about 2 cups.
  5. Slice pork and serve topped with berries and sauce.

  • 456 Calories
  • 13g Fat (5g Saturated)
  • 136mg Cholesterol
  • 652mg Sodium
  • 31g Carbohydrates
  • 3g Fiber
  • 47g Protein