Name: Pork Loin with Quebec Blueberry Sauce
Prep time: 20 minutes
Cook time: 70 minutes
Total time: 20 minutes + 70 minutes
Yield: 6
Cuisine: Healthy choice
Ingredients: 1 boneless Quebec pork loin, 1 kg (2 lbs.); 2 tbsp. 30 ml olive oil; 3 shallots, cut into wedges; 3 tbsp. 45 ml honey; 2 tbsp. 30 ml apple cider vinegar; 1 orange (1 piece of zest and juice); 1 tbsp. 15 ml finely grated fresh ginger; 1 star anise; 3/4 cup 180 ml chicken broth; 1 cup 250 ml fresh blueberries (or frozen); 2 tbsp. 30 ml cold butter, cubed; Salt and freshly ground pepper, to taste

Pork Loin with Quebec Blueberry Sauce

70 minutes Cook time 20 minutes Prep time 6 servings

Preparation

In The Oven

Place oven rack in the lowest position and preheat oven to 375°F (190°C).
In a large oven-safe skillet, brown the meat in oil on all sides. Season with salt and pepper.
Place loin, fat-side down. Arrange shallots, honey, vinegar, orange zest and juice, ginger and star anise around roast.
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.
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.
Remove from heat, whisk butter into blueberry sauce, adding a few cubes at a time.
Slice the pork and drizzle with sauce. Serve with mashed parsnips or potatoes and green vegetables.

Pork Loin with Quebec Blueberry Sauce

You may also like

Pork skewers on Italian salad

Rack or pork with tea & mint

Pork belly roast and mango chutney

Sous vide pork loin with wild mushroom and duck sauce

Pulled pork shoulder and bacon wrapped scallops

Bacon and green pea arancinis

Dark beer and maple ribs

Rack of pork with maple caramelized apples

Maple caramel sauce and caramelized bacon