Glazed Pork Loin with Blueberry Salsa

My August meal for meal exchange. Our meal group was so excited for another way to use Michigan blueberries and the combination of flavors sounded interesting. I would say the result was good, but not great. The pork very easily dried out and my husband claims I should at least double the amount of salsa. Maybe we'll just stick to the blueberry salsa with chips for next time.

18 oz. fresh blueberries
1 medium diced red pepper
1/3 cup diced red pepper
1/3 cup finely chopped cilantro
2 TBSP lime juice
3 TBSP plus 1/4 cup blueberry jam
2 1/4 tsp coarse salt
1 tsp chili powder
1 center-cut boneless pork loin (3 1/2- 4lbs)
2 TBSP olive oil
1 TBSP each cumin and coriander
1/2 tsp cinnamon
1/2 cup water

1. Preheat oven to 450 degrees.
2. Coarsely chop 1 pkg. berries. Stir in whole berries, pepper, onion, cilantro, lime juice, 3 TBSP jam, 1/4 tsp salt, and 1/2 tsp chili powder.
3. Place pork in roasting pan and rub with oil. Combine cumin, coriander, remaining salt, remaining chili powder, and cinnamon. Rub over pork.
4. Roast 30 minutes. Reduce heat to 350 degrees. Add water to pan. Lossely cover. Roast 20 minutes.
5. Remove from oven. Combine 2 TBSP pan juices with remaining 1/4 cup jam. Brush over pork, return to oven. Rosat 5 min. LEt sit 10 minutes before slicing. Serve with salsa.