• CRAIG BRYAN

Healthy Recipe, Pork with Blueberries and Rosemary




Here’s an impressive centerpiece for a dinner party that’s low in fat and high in flavor, yet easy and economical enough to serve on any weeknight. It’s lightly adapted from one in “The Red Truck Bakery Farmhouse Cookbook: Sweet and Savory Comfort Food” by Brian Noyes (Potter, $28) which calls for a pork tenderloin. But if you can’t find one that’s unseasoned and unmarinated (check the label), a boneless pork loin will work just as well — you just may need to add a few more minutes of cooking time. Serve with fresh corn on the cob or rice, a simple salad or whatever vegetable looks good at the farm stand, and watermelon for dessert for a perfect end-of-summer feast. Serves 6. RECIPE HERE. – Susan Puckett


Ingredients

· 1 (1 ½-pound) unseasoned pork tenderloin or boneless pork loin, trimmed of excess fat

· Kosher salt and freshly ground black pepper

· 2 tablespoons extra-virgin olive oil

· 2 tablespoons unsalted butter

· 1 medium yellow onion, finely chopped

· 1 teaspoon freshly grated ginger

· ½ cup apple cider

· 1 teaspoon cider vinegar

· 1 pint (2 cups) fresh or frozen blueberries

· 2 tablespoons finely chopped fresh rosemary

· 3 tablespoons peach jam

Instructions

1. Lightly season the pork on all sides with salt and pepper.

2. Heat a large cast iron skillet over high heat. Add the oil and swirl to coat.

3. When shimmering, add the pork, turning to brown it on all sides, about 5 minutes per side.

4. Reduce heat to medium and cook for 20 minutes, turning it occasionally, or until the center of the pork registers 145 degrees on an instant-read meat thermometer. (A pork loin may take 5 or 10 minutes longer.) Transfer the pork to a cutting board and cover loosely with foil.

5. Reduce the heat to low and add the butter to the skillet. When melted, stir in the onion and ginger, and cook for 15 minutes until the onion is golden-brown.

6. Stir in the apple cider and vinegar with a wooden spoon, scraping the bottom to dislodge any browned bits. Continue to cook for 5 minutes longer, until the mixture thickens.

7. Stir in the blueberries, rosemary, and jam. Season to taste with salt and pepper. Let the sauce simmer for about 3 minutes longer, until heated through. Let cool slightly.

8. Uncover the pork and slice it into ½-inch-thick pieces on the cutting board, then transfer to a parge platter or individual plated. Serve with the blueberry sauce.


Susan Puckett is an Atlanta-based food writer and cookbook author.


Here’s an impressive centerpiece for a dinner party that’s low in fat and high in flavor, yet easy and economical enough to serve on any weeknight. It’s lightly adapted from one in “The Red Truck Bakery Farmhouse Cookbook: Sweet and Savory Comfort Food” by Brian Noyes (Potter, $28) which calls for a pork tenderloin. But if you can’t find one that’s unseasoned and unmarinated (check the label), a boneless pork loin will work just as well — you just may need to add a few more minutes of cooking time. Serve with fresh corn on the cob or rice, a simple salad or whatever vegetable looks good at the farm stand, and watermelon for dessert for a perfect end-of-summer feast. Serves 6. RECIPE HERE. – Susan Puckett


Ingredients

· 1 (1 ½-pound) unseasoned pork tenderloin or boneless pork loin, trimmed of excess fat

· Kosher salt and freshly ground black pepper

· 2 tablespoons extra-virgin olive oil

· 2 tablespoons unsalted butter

· 1 medium yellow onion, finely chopped

· 1 teaspoon freshly grated ginger

· ½ cup apple cider

· 1 teaspoon cider vinegar

· 1 pint (2 cups) fresh or frozen blueberries

· 2 tablespoons finely chopped fresh rosemary

· 3 tablespoons peach jam

Instructions

1. Lightly season the pork on all sides with salt and pepper.

2. Heat a large cast iron skillet over high heat. Add the oil and swirl to coat.

3. When shimmering, add the pork, turning to brown it on all sides, about 5 minutes per side.

4. Reduce heat to medium and cook for 20 minutes, turning it occasionally, or until the center of the pork registers 145 degrees on an instant-read meat thermometer. (A pork loin may take 5 or 10 minutes longer.) Transfer the pork to a cutting board and cover loosely with foil.

5. Reduce the heat to low and add the butter to the skillet. When melted, stir in the onion and ginger, and cook for 15 minutes until the onion is golden-brown.

6. Stir in the apple cider and vinegar with a wooden spoon, scraping the bottom to dislodge any browned bits. Continue to cook for 5 minutes longer, until the mixture thickens.

7. Stir in the blueberries, rosemary, and jam. Season to taste with salt and pepper. Let the sauce simmer for about 3 minutes longer, until heated through. Let cool slightly.

8. Uncover the pork and slice it into ½-inch-thick pieces on the cutting board, then transfer to a parge platter or individual plated. Serve with the blueberry sauce.


Susan Puckett is an Atlanta-based food writer and cookbook author.

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