Claire Robinson did her version on Food Network. I saw a rerun recently and thought it sounded tasty. Reading through Claire's recipe I knew I had to make some changes for this group. The boys don't do spicy and I don't do pectin. We were out of oranges and the loin Athena bought was over three pounds. The grandkids seem to think I'm an Iron Chef.
In a large saucepan (3-4 quart) over medium heat combine:
1/3 cup Maple syrup
2 cups Frozen Blueberries
2 peeled and seeded Tangerines, split into segments (clean all the pith off!)
2 tablespoons Stone ground mustard (with horseradish)
Simmer for an hour or more until reduced by half more or less
Spray rack of broiler pan with cooking spray for easier clean up and non-stick cooking.
Trim any excess (more than 1/4 inch) fat and silver skin from pork loin Remove that plastic popup meat timer!
Rub entire surface of meat with about 1 of Dijon mustard, sprinkle with salt, and dust with fresh ground black pepper. (this can be done on broiler pan)
Broil on HI for 5 - 6 minutes (watch it carefully) with the meat about 6 inches from the heat source. Flip it and broil the other side for 5 - 6 minutes. Both sides should be beautifully brown.
Reduce oven temp to 350 F and insert meat thermometer. Bake until internal temperature reaches 165 F. Remove from oven, cover and let rest for at least 10 minutes. Slice and serve with Blueberry Sauce.
I have a grandson who hates mustard and he ate thirds of the blueberry sauce. I served this with a couscous pilaf that was more pilaf than couscous -- lots of veggies. I want to try the sauce on chicken and turkey.