- 1 pork loin
- 5 sprigs fresh thyme
- 2 garlic cloves, minced
- 1 medium shallot, peeled and chopped
- 2 tbsp extra virgin olive oil
- 1/4 cup + 1 tsp sea salt
Sauce
- 2 cups fresh huckleberries (or sub blueberries)
- 1 tbsp honey
- 1 tbsp panela sugar or turbinado sugar
- 1 tbsp lemon juice
- 1/8 tsp nutmeg
- 1/8 tsp cinnamon
- Pinch of cardamom
- 3 sprigs fresh thyme
- 2 tbsp red wine blend
- 1 tbsp balsamic vinegar
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Make a brine with filtered water and 1/4 cup sea salt. Submerge the pork loin in the brine in a large bowl and place in the fridge for at least 24 hours.
In a small bowl, combine the thyme, garlic, shallots and olive oil. Remove the pork from the brine, rinse and toss with the marinade. Place in a shallow baking dish or roasting pan and allow to come to room temperature while preheating the oven to 400°F. Roast for about 1 hour until golden and reaches an internal temperature of 145-160°F.
Sauce
Combine all sauce ingredients with half the huckleberries in a small saucepan. Bring to a boil over medium heat, reduce to a simmer and cook, stirring constantly, about 5 minutes. Berries will soften and release their juices. Squash against the bottom of the pan while cooking, if desired.
Remove from the heat. Discard the thyme. Stir in remaining huckleberries. Spoon over the roasted meat and serve with the side of your choice.
As seen in the 2026 Winter/Spring
By: S. Michal Bennett
Photography By: Joel Riner