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Gourmet salmon dish with red wine pairing.
Chef John Gray

Spicy Seared Pork Loin with Stewed Rosemary Scented Blueberries

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Prep Time 15 minutes
Cook Time 30 minutes
Course: Main Course
Ingredients Method

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

Method
 

Pork Loin
  1. Preheat the oven to 375degrees.
  2. Mix dry ingredients in a small bowl.
  3. Rub each pork medallion with 1 tsp of olive oil and place on baking sheet. Sprinkle each generously with the dry rub.
  4. Pan sear medallions with a light coat of olive oil in a medium-hot pan. Replace back onto baking sheet to bake.
  5. Bake the medallions for approx. 15-18 min. Begin making your blueberry sauce.
  6. Remove and let rest for 3minutes before placing on a plate.
Stewed Blueberry Sauce
  1. Place all liquid ingredients and ½ the blueberries in a small sauce pan and begin to reduce over medium heat.
  2. 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.
  3. When the sauce liquid coats the back of a spoon the sauce is ready.
  4. Spoon the blueberries over the medallion and garnish with some rosemary sprigs.