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This recipe is very easy

Pork Loin with Quebec Blueberry Sauce

70 minutes Cook time 20 minutes Prep time 6 servings



In The Oven

  1. Place oven rack in the lowest position and preheat oven to 375°F (190°C).
  2. In a large oven-safe skillet, brown the meat in oil on all sides. Season with salt and pepper.
  3. Place loin, fat-side down. Arrange shallots, honey, vinegar, orange zest and juice, ginger and star anise around roast.
  4. For medium rare, bake for about 1 hour or until a thermometer inserted in the centre of the meat reads 140°F (60°C). Flip roast halfway through cooking. Transfer roast to a plate, cover with foil and let stand for 10 minutes.
  5. Meanwhile, in the same skillet set over medium-high heat, add chicken stock, scraping the bottom of the skillet with a wooden spoon, and reduce by half or until sauce reaches a syrupy texture. Add blueberries and continue cooking for another 2 to 3 minutes.
  6. Remove from heat, whisk butter into blueberry sauce, adding a few cubes at a time.
  7. Slice the pork and drizzle with sauce. Serve with mashed parsnips or potatoes and green vegetables.

Nutritional value (per serving)

  • 339 calories
  • 32 g of protein
  • 16 g of fat
  • 16 g of carbohydrates
  • 1 g of fibre
  • 13 g of sugar
  • 210 mg of sodium
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