Caw Caw Creek Pork Roast with Blueberry Zinfandel Sauce

Caw Caw Creek Pork Roast with Blueberry Zinfandel Sauce

If you have not had any Caw Caw Creek pork products yet, go buy some immediately.  I can guarantee you that you have never bought better pork…period.  And I love pork.  Caw Caw Creek pork is not the pork that you are used to.  It is juicy, fatty and flavorful.  Nothing like the store-bought, ultra lean, flavorless pork we usually eat.  Go to the All Local Farmers Market at 711 Whaley next Saturday and buy some pork chops.  You will not buy grocery store pork again.  If you do not live in Columbia, go to www.cawcawcreek.com.  For this recipe I used a bone in pork roast.  I brined it for a few hours, roasted it on 425 seasoned simply with salt and pepper, sliced it into thick pieces and lightly sauced it with a blueberry zinfandel sauce.  The best way to describe the flavor of this pork roast is pork flavored prime rib.  It has that real meaty/juiciness that prime rib has, with the flavor of pork.  The lightly sweet and fruity wine reduction went perfectly with medium rare pork roast.  I served this simply with sautéed cherry tomatoes and asparagus and a roasted onion gratin.  Recipes below.

For the pork:

One 3 or 4 bone pork roast

Brine:
1/4-1/3 cup salt
1/2 gallon warm water

Mix the water and salt together.  Put the mixture in the refrigerator to cool down.  When cool, add the pork to the brine and return to the refrigerator.  Leave the pork in the brine for at least a few hours or up to overnight.  Take the pork out of the refrigerator and the brine an hour before you’re ready to cook and pat dry.  Season with salt and pepper all over the roast.

Roast the pork at 425 for 35-40 minutes until medium rare.  You want to serve this pork with some red in the center.  It is perfectly healthy and will taste much better that way.  Go another 5 minutes for medium if you prefer.  Let the roast rest for 10 minutes before slicing.  Slice each slice about the thickness of a bone.  Enjoy.

For the blueberry zinfandel sauce:

1/2 cups blueberries
1 cup balsamic vinegar
1 1/2 cups red zinfandel
sprig of rosemary

Add the balsamic vinegar to a small sauce pan and simmer on medium to medium high until reduced to about 1/4 cup or the consistency of a syrup.  Add the wine and rosemary and simmer until reduced by half.  The sauce should coat the back of a spoon when you run a finger across it.  Add the blueberries just for 1-2 minutes at the very end.  Let the sauce cool slightly and spoon over the sliced pork.