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Spicy Seared Pork Loin with Stewed Rosemary Scented Blueberries
Chef John Gray
Print Recipe
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Prep Time
15
minutes
mins
Cook Time
30
minutes
mins
Course
Main Course
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.