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Roast pork loin with blueberry salsa

Roast pork loin recipe with blueberry salsa

Fresh blueberry salsa turns roasted pork loin into a summer flavor sensation. Boneless pork loin is rubbed with cumin, coriander, ancho chili powder and cinnamon, then slow roasted until fork tender. With fresh blueberries, cilantro, lime juice, onions and a few other simple ingredients, our blueberry salsa is the perfect complement to this sweet and spicy glazed pork loin. Try this easy entree at your next family gathering—every tasty bite will be a blueberry delight!

Yield: 8 servings
Nutrition facts: Per serving: 432 calories, 18 g fat, 23 g carbohydrates (2.3 g fiber), 43 g protein, 743 mg sodium

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3 pkg. (6 oz. each) fresh blueberries
1 medium red bell pepper, cut into ¼-in. dice
⅓ cup diced red onion
⅓ cup finely chopped cilantro
2 Tbsp. lime juice
3 Tbsp. plus ¼ cup blueberry jam
2¼ tsp. coarse salt
1 tsp. ancho chili powder
1 center-cut boneless pork loin (3½ to 4 lb.)
2 Tbsp. vegetable oil
1 Tbsp. each cumin and ground coriander
½ tsp. cinnamon
½ cup water


  1. Preheat oven to 450°F.
  2. Coarsely chop 1 package berries. Stir in whole berries, pepper, onion, cilantro, lime juice, 3 tablespoons of jam, ¼ teaspoon salt and ½ teaspoon chili powder.
  3. Place pork in roasting pan and rub with oil. Combine cumin, coriander, remaining 2 teaspoons salt, remaining ½ teaspoon chili powder and cinnamon. Rub over pork.
  4. Roast 30 minutes. Reduce oven to 350°F. Add water to pan. Loosely cover. Roast 20 minutes.
  5. Remove from oven. Combine 2 tablespoons pan juices with remaining ¼ cup jam. Brush over pork; return to oven. Roast 5 minutes. Let sit 10 minutes before slicing. Serve with salsa.