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

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