Spicy Seared Pork Loin with Stewed Rosemary Scented Blueberries
This Spicy Seared Pork Loin with Stewed Rosemary Scented Blueberries is a touch sweet with a little bit of spice. Paired with the 2019 WIT Cellars Syrah elevates all the senses!
2019 WIT Cellars Syrah
The nose offers up floral hints of violet and blueberry. The palate is supple and silky with sweet round tannins and delights with flavors of savory dried herbs, cherry tobacco, pepper, and anise. This wine is elegant yet dense and dark, with a lingering, lovely finish.
Spicy Seared Pork Loin with Stewed Rosemary Scented Blueberries
Ingredients
Pork Loin
- 1 lb Pork Loin cut into medallions, approx. 8 pieces
- 1 tbsp Smoked Paprika
- 1/4 tbsp Chipotle Powder
- 1/2 tbsp Salt
- 1/2 c Olive Oil
Stewed Blueberry Sauce
- 2 sprigs Rosemary fresh
- 1 pint Blueberries fresh
- 1 c Red Wine full-bodied
- 1 c Balsamic Vinegar
- 1/4 c Honey
- Salt & Pepper to season
Instructions
Pork Loin
- Preheat the oven to 375degrees.
- Mix dry ingredients in a small bowl.
- Rub each pork medallion with 1 tsp of olive oil and place on baking sheet. Sprinkle each generously with the dry rub.
- Pan sear medallions with a light coat of olive oil in a medium-hot pan. Replace back onto baking sheet to bake.
- Bake the medallions for approx. 15-18 min. Begin making your blueberry sauce.
- Remove and let rest for 3minutes before placing on a plate.
Stewed Blueberry Sauce
- Place all liquid ingredients and ½ the blueberries in a small sauce pan and begin to reduce over medium heat.
- Reduce by half and then reduce the heat. Add the rest of the blue berries, 1 sprig of rosemary, ¼ tsp of fresh pepper, and 1 pinch of salt.
- When the sauce liquid coats the back of a spoon the sauce is ready.
- Spoon the blueberries over the medallion and garnish with some rosemary sprigs.
