PORK WITH BLUEBERRY SAUCE
For these pork steaks, you need to do some searing and roasting. You cook them in butter and flavor them with coriander and rosemary. As the meat gets done, prepare a special sauce, from sharp-flavored slightly sweet and incredibly healthy blueberries. A little bit of heavy cream, red wine, and honey will really make the difference. Serve with a side dish like cooked potatoes.
Provided by Andrei Gusty
Categories low carb, Main course, nut-free, Pork, salty
Time 40m
Yield 4
Number Of Ingredients 13
Steps:
- For the pork: Place the pork chops on the work surface. Season them both sides with salt, pepper, and dried coriander.
- Heat 1/4 cup of vegetable oil in a skillet over medium heat. Add the steaks and fry them for 4 minutes on each side. Remove from heat.
- Line a baking tray with parchment paper and place the seared steaks on it. Distribute the 2 ounces of butter on each of them. Also, top the steaks with rosemary sprigs and garlic cloves.
- Bake for 15 minutes at 360⁰F/180⁰C.
- For the sauce: Heat a cooking pot over low heat, then add the butter and melt it.
- Add the blueberries and rosemary. Simmer for 10 minutes. Crush the blueberries in the process.
- Strain the cooked blueberries into another cooking pot using a strainer and a rubber spatula.
- Place the cooking pot over low heat. Add the wine and heavy cream. Cook and stir until it starts bubbling.
- Add the honey and lime zest and stir them in.
Nutrition Facts : Calories 580 calories, Protein 53 grams, Fat 33 grams, Carbohydrate 17 grams
RUBY PORT SAUCE
Yield makes 2 cups
Number Of Ingredients 6
Steps:
- Melt 2 tablespoons of the butter in a medium saucepan set over medium heat. Once the butter foams, toss in the shallots and garlic, and sauté until soft and tender, about 3 or 4 minutes. Pour the port and beef stock into the saucepan, and bring to a simmer. Let reduce for about 20 minutes, or until you have about 2 cups of brothlike sauce. Whisk in the remaining tablespoon of butter for a touch of added thickness and gloss. Season to taste with salt and pepper.
BLACKBERRY PORT WINE SAUCE
This sauce can be served with grilled steak, duck or as a glaze over a pork roast. Blueberries or cherries can be substituted for the blackberries. I found this recipe in the Chicago Tribune Good Eating section.
Provided by Hey Jude
Categories Sauces
Time 30m
Yield 3/4 cup
Number Of Ingredients 7
Steps:
- Heat blackberries, port, broth, shallot and honey to boiling in a medium saucepan.
- Reduce heat to medium; cook, stirring occasionally, until reduced to about 1 1/2 cups, about 25 minutes.
- Remove from heat.
- Place mixture into a chinois (or a strainer with fine mesh) fitted over a medium saucepan.
- Force mixture through the chinois with wooden spoon, pressing well to remove all blackberry seeds.
- Stir butter and salt into sauce.
Nutrition Facts : Calories 1004.2, Fat 37.2, SaturatedFat 19.5, Cholesterol 86.9, Sodium 6050, Carbohydrate 73.7, Fiber 10.2, Sugar 41.5, Protein 18.7
ROAST PORK WITH BLUEBERRY PORT SAUCE
Pork shoulder is a popular cut of meat, but it's almost always cooked until fork-tender, which, to your average cook, means 'falling apart.' This is fine for pulled pork sandwiches (or many other amazing dishes), but sometimes I want something different.
Provided by Chef John
Categories Pork Roast
Time 2h15m
Yield 4
Number Of Ingredients 9
Steps:
- Preheat oven to 325 degrees F (165 degrees C).
- Season roast generously on all sides with salt and black pepper.
- Heat olive oil in a large oven-proof skillet over medium-high heat. Cook roast in hot oil until browned on all sides, 3 to 4 minutes per side. Add shallot, cut-side down, to skillet and place rosemary sprigs on top of roast.
- Roast pork in the preheated oven for 45 minutes. Flip pork, place rosemary sprigs back on top of roast, and break up shallots with a spoon. Continue roasting until slightly pink in the center, about 45 minutes more. An instant-read thermometer inserted into the center should read at least 145 degrees F (63 degrees C).
- Transfer roast to a platter to rest for 10 minutes. Drizzle any excess fat in the skillet over the top of roast.
- Place the same skillet over medium heat. Stir blueberries into skillet and cook and stir until soft, 1 to 2 minutes. Pour port wine into the skillet and bring to a boil while scraping the browned bits of food off of the bottom of the pan with a wooden spoon.
- Stir chicken broth into blueberry mixture, increase heat to medium-high, and cook until liquid is reduced by half, 3 to 4 minutes. Reduce heat to low, stir cold butter into sauce and whisk until completely incorporated. Strain sauce through a fine-mesh sieve into a bowl.
- Slice pork roast against the grain into thin slices and top with blueberry sauce.
Nutrition Facts : Calories 374.8 calories, Carbohydrate 9.1 g, Cholesterol 105 mg, Fat 22.8 g, Fiber 1 g, Protein 25.9 g, SaturatedFat 8.9 g, Sodium 239.5 mg, Sugar 4.5 g
ROAST PORK WITH BLUEBERRY PORT SAUCE
Pork shoulder is a popular cut of meat, but it's almost always cooked until fork-tender, which, to your average cook, means 'falling apart.' This is fine for pulled pork sandwiches (or many other amazing dishes), but sometimes I want something different.
Provided by Chef John
Categories Pork Roast
Time 2h15m
Yield 4
Number Of Ingredients 9
Steps:
- Preheat oven to 325 degrees F (165 degrees C).
- Season roast generously on all sides with salt and black pepper.
- Heat olive oil in a large oven-proof skillet over medium-high heat. Cook roast in hot oil until browned on all sides, 3 to 4 minutes per side. Add shallot, cut-side down, to skillet and place rosemary sprigs on top of roast.
- Roast pork in the preheated oven for 45 minutes. Flip pork, place rosemary sprigs back on top of roast, and break up shallots with a spoon. Continue roasting until slightly pink in the center, about 45 minutes more. An instant-read thermometer inserted into the center should read at least 145 degrees F (63 degrees C).
- Transfer roast to a platter to rest for 10 minutes. Drizzle any excess fat in the skillet over the top of roast.
- Place the same skillet over medium heat. Stir blueberries into skillet and cook and stir until soft, 1 to 2 minutes. Pour port wine into the skillet and bring to a boil while scraping the browned bits of food off of the bottom of the pan with a wooden spoon.
- Stir chicken broth into blueberry mixture, increase heat to medium-high, and cook until liquid is reduced by half, 3 to 4 minutes. Reduce heat to low, stir cold butter into sauce and whisk until completely incorporated. Strain sauce through a fine-mesh sieve into a bowl.
- Slice pork roast against the grain into thin slices and top with blueberry sauce.
Nutrition Facts : Calories 374.8 calories, Carbohydrate 9.1 g, Cholesterol 105 mg, Fat 22.8 g, Fiber 1 g, Protein 25.9 g, SaturatedFat 8.9 g, Sodium 239.5 mg, Sugar 4.5 g
FRESH BLUEBERRY SAUCE
This is a great simple blueberry sauce that receives a nice tang from the addition of apple juice in place of the regular water. Great on cheesecakes, pancakes, or waffles. From epicurious.
Provided by skat5762
Categories Sauces
Time 25m
Yield 1 container
Number Of Ingredients 5
Steps:
- Bring blueberries, 1/2 cup apple juice and sugar to boil in heavy medium saucepan.
- Simmer over medium heat until reduced to 2 cups, about 15 minutes.
- Dissolve 1 Tablespoon cornstarch in remaining 2 Tablespoons apple juice and add to blueberry mixture.
- Add lemon juice.
- Bring to boil, stirring constantly; simmer until thick, about 1 minute.
- Cool slightly.
- (Can be made 2 days ahead. Cover and refrigerate. Rewarm over medium-low heat before serving.).
Nutrition Facts : Calories 749.9, Fat 1.7, SaturatedFat 0.2, Sodium 9.9, Carbohydrate 191.7, Fiber 11.2, Sugar 161.7, Protein 3.5
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