Southern City Flavors

Blackberry Jalapeno Marinated Pork Loin

Pork loin is marinated in our Zack's Blackberry Jalapeno Sauce for a taste you won't want to live without.


  • 3 lbs. Pork loin roast, boneless
  • 1 jar Zack's Blackberry Jalapeno Sauce
  • 1 Tbsp. Olive oil
  • 4 Green onions, sliced
  • 2 cloves Garlic, minced
  • 1/4 cup Soy sauce
  • 2 Tbsp. Dry sherry
  • 2 Red bell peppers, roasted
  • 2 Green bell peppers, roasted


  1. Remove strings from pork roast; place pork roast in a large plastic bag. Pour 1/2 cup Blackberry Jalapeno Sauce over roast, close bag, shake to coat on all sides of pork. Place the bag in the refrigerator and marinate overnight, turning occasionally.
  2. Preheat oven to 350 degrees F. Transfer pork to a rack in a roasting pan. Spoon marinade over the roast. Roast, basing frequently with pan juices, until internal temperature reaches 160 degrees F or about 1 1/2-1 3/4 hours.
  3. Remove from pan. Refrigerate overnight. Re-warm in 300 degrees F oven for about an hour.
  4. Meanwhile, in a small saucepan, heat oil over medium heat. Add onions and garlic; saute 2 minutes. Add soy sauce, dry sherry and remaining Blackberry Jalapeno Sauce. Simmer until hot, about 5 minutes. Slice roast into 1/4 inch thick slices. Serve pork warm or at room temperature with sauce and roasted red and green peppers on rye bread slices.
  5. To roast peppers, place peppers on foil lined baking sheet. Place under broiler. Turn often until blackened on all sides. Remove from oven. Let sit 10-15 minutes to cool. Peel peppers; halve; remove stem and seeds. Lay halves flat and use knife to scrape away any black bits of skin. Slice into strips.
Product used in this recipe:
Blackberry Jalapeno Jelly

Blackberry cobbler with a little something extra! A sumptuous topping for ice cream. A topping for Brie. Pour over cream cheese as a cracker hors d'oeuvre that's bound to be the hit at any dinner party.

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