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Saturday, July 23, 2011

Roast Pork Loin with Blueberry Sauce

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.

Blueberry Sauce:
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

Roast Pork:
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.

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