Pork With Blueberry Herb Sauce Recipes

Steps:

• Sprinkle salt and cracked pepper on pork. Heat oil in a heavy saucepan over medium-high heat. Add pork and cook quickly on both sides to sear, about 1 minute per side. Reduce heat to medium-low and cover the pan. Cook for about 5 minutes; turn pork over and continue cooking until no longer pink inside, 5 to 7 minutes more.
• Meanwhile, combine blueberries, balsamic vinegar, and sugar in a small pot. Combine water and cornstarch together in a small bowl and add to the pot. Bring glaze to a boil, about 5 minutes, and stir until slightly thickened. Reduce heat and simmer until pork is finished, 5 to 7 minutes more.
• Serve pork with accompanying glaze.

Steps:

• In a medium saucepan over high heat, combine the blueberry preserves, chipotle powder, orange zest and juice and 2 tablespoons of the mustard. Season with salt and pepper, to taste. Reduce the heat and to a simmer, stirring occasionally, until berries begin to burst and at a thick sauce consistency, about 10 to 15 minutes. Pour into a serving bowl and set aside.
• Preheat the broiler.
• Rub the tenderloin with the remaining 1 tablespoon of the mustard and season on all sides with salt and pepper. Put the pork on a foil-lined sheet tray on a wire rack and broil approximately 5 to 6 inches from the heat source. Turn the meat about every 3 to 5 minutes, cooking until an instant-read thermometer registers 145 degrees F, about 15 to 20 minutes. Set aside on a cutting board and allow to rest about 5 minutes, tented with foil.
• Slice the pork and transfer it to a serving platter. Serve with the blueberry sauce.

Steps:

• Heat oil in a skillet over medium heat; cook carrots in oil for 5 minutes, stirring often. Add pork, and cook until lightly browned. Remove only pork, and keep warm.
• In the skillet, stir together flour, basil, parsley, pepper, and beef granules. Whisk in light cream, stirring until thick. Stir in wine. Return pork to pan, reduce heat to low, and cover. Simmer for 20 minutes, stirring occasionally.

Steps:

• Preheat the oven to 425°F.
• Salt and pepper both sides of each pork chop. Heat a tablespoon of oil over medium-high heat in an oven-proof skillet big enough to hold all four pork chops.
• Brown the pork chops, about 2 minutes on each side. Remove the chops from the pan and transfer to an ovenproof platter; place in oven. Remove when the pork is just cooked through, about 10-12 minutes.
• While the pork chops are in the oven, prepare the sauce. Heat a tablespoon of oil on medium high heat in the same skillet you used to brown the chops.
• Sauté the shallots until soft and golden. Add the wine and water and let boil down for 1-2 minutes, scraping up the brown bits.
• Add the blueberries. When the skins begin to burst, add the lemon zest and juice. Let the sauce continue to boil and thicken until the pork chops are ready.
• Once the pork chops are ready, remove the pan from the oven and place the pork chops on a cutting board and let them rest while finishing the sauce.
• Turn the heat off under the saucepan and stir in the butter until it is completely melted. If using unsalted butter, add a pinch of salt.
• Serve the pork chops either whole or sliced, topped with the blueberry sauce and fresh parsley.

Steps:

• Rub pork with oil; sprinkle with rosemary, salt and pepper. Place on a rack in a shallow roasting pan. Bake at 425° for 20-30 minutes or until a thermometer reads 145°., Meanwhile, in a small saucepan, saute shallot in oil. Stir in the remaining sauce ingredients. Bring to a boil; cook until liquid is reduced by half. Cool slightly. Transfer to a blender; cover and process until blended. , Let pork stand for 5 minutes; slice and serve with sauce.