Herbed Pork Roast with Berry Sauce

Preheat oven 400 degrees

2-3 lb pork loin
2 sprigs fresh rosemary
2 tablespoons fresh thyme

1 tablespoons fresh basil
1 tablespoon fresh parsley

1 tablespoon tarragon
Kosher salt to taste
Fresh ground pepper
2 tablespoons Red Wine Vinegar

These measurements aren't exact. I just get enough of the herbs to cover the entire pork loin, for a larger loin you need more, and more sauce. I like to use more rosemary than anything else, then thyme and basil. Just use these proportions or something like it, but how can you go wrong with rosemary and thyme, or Scarborough Fair for that matter.

For berry sauce.
1/2 C. butter
1/2 C. chopped pecans
1/2 pint fresh blueberries
1 tablespoon red wine
2 tablespoon sugar
1 tablespoon lemon

Melt butter in sauce pan. Add pecans and blueberries. Cook and stir on medium heat until blueberries are soft. Add the red wine, sugar and lemon juice. Cook until sauce thickens. You can actually use any type of berry; black, straw or ras. Or whatever is available. I like blueberries because I like blue, and I was addicted to blueberry muffins as a child.

Add a side of brown rice cooked with rosemary and lemon juice, a green salad and pickled asparagus. I have to hide the pickled asparagus from some of my nieces one in particular can finish a whole jar lickidy split.

Enjoy!