Pork loin with blueberry sauce

Name: Pork loin with blueberry sauce - Flora I.
Ingredients: 1 piece of pork rib salt pepper 150 ml red wine For the sauce: 3 tablespoons blueberry syrup 2 tablespoons soy sauce one star anise

Meat - Pork loin with blueberry sauce by Flora I. - Recipia

Pork ribeye roast with blueberry sauce is one of those recipes I turn to when I need something hearty that doesn’t require complicated ingredients. I’ve made it several times, especially when I find a ribeye with a bit of fat on the edge and some good blueberry syrup. The meat comes out tender, and the sweet-salty sauce really changes the game, especially if you enjoy the combination of meat and fruit. It’s not a quick dish, but the actual work is minimal, and you can prepare a salad or side dish in the meantime. Quick Info Total Time: About 1 hour and 30 minutes Preparation Time: 10 minutes Cooking Time: 1 hour and 15-20 minutes Servings: 3-4 Difficulty: Easy to medium Recipe Type: Main course, for lunch or dinner Ingredients 1 piece of pork ribeye (standard size, preferably with skin or fat on one side) Coarse salt (for seasoning) Pepper (freshly ground) 150 ml red wine For the sauce: 3 tablespoons blueberry syrup (thick syrup, not juice) 2 tablespoons soy sauce 1 star anise Instructions 1. Rinse the meat under cold running water and pat it dry with paper towels to remove excess moisture. 2. Preheat the oven to 200 degrees Celsius so it’s hot by the time you put the meat in. 3. On a wooden cutting board, sprinkle coarse salt and pepper. Roll the ribeye in these seasonings, pressing lightly to ensure it sticks to all sides. 4. Heat a non-stick skillet over high heat. Place the meat fat-side down without any additional oil. Let it cook for a few minutes until the fat starts to melt and the meat develops a golden crust. Turn it to brown all sides evenly. 5. Transfer the browned meat to a suitable baking dish. If there’s melted fat in the skillet, you can pour it over the meat. 6. Place the dish in the preheated oven for 15 minutes, uncovered. 7. After the first 15 minutes, remove the dish and pour the red wine over the meat. Cover with aluminum foil and return to the oven for about an hour. 8. While the meat is in the oven, prepare the sauce. In a small saucepan, combine the blueberry syrup and soy sauce. Add the star anise. Bring to a simmer over medium-low heat, then cook until the sauce reduces and thickens noticeably. You can remove the star anise at the end. 9. When the meat is done, take it out of the oven and let it rest for 10 minutes before slicing. Cut into appropriate slices. 10. Pour the blueberry sauce over the meat or serve it separately. It pairs well with a green salad or your favorite side dish. Why I Make This Recipe Often Firstly, the ingredients are simple, and the step with the blueberry sauce really changes the pace from regular pork roast. The meat doesn’t dry out if you follow the timings, and the sauce can be made quickly alongside. I've noticed it also works well with plain rice or roasted potatoes, not just salad. Tips and Variations Tips 1. Don’t skip the browning step in the skillet. The crust enhances both flavor and texture. 2. Use coarse salt; it adheres better and doesn’t dissolve too quickly. 3. If you have a very thick piece of meat, check at the end with a fork to ensure it’s cooked through. Substitutions 1. You can use pork shoulder or chops, but the ribeye remains a bit juicier. 2. Blueberry syrup can be replaced with currant or sour cherry syrup if you can’t find blueberries. 3. If you don’t have star anise, you can omit it, although its subtle flavor adds an interesting taste. Variations 1. For a spicier note, you can add pink peppercorns or a bit of hot paprika to the sauce. 2. If you want a thicker sauce, let it reduce more or add ½ teaspoon of cornstarch dissolved in a little water (only at the end). Serving Ideas 1. It pairs well with a raw cabbage salad or leafy greens. 2. You can serve it alongside mashed potatoes, baked potatoes, or even rice. 3. If you have a more festive day, slice the meat thinly and drizzle the sauce over it, garnished with some chopped herbs. Frequently Asked Questions How much wine should be added to the meat? 150 ml is enough to add flavor and keep the meat tender. If the piece of meat is larger, you can slightly increase the amount. Can I use another type of meat? It also works with pork shoulder or chops, but ideally, it should be ribeye, as it remains juicy after baking. If I don’t have blueberry syrup, can I use diluted jam? Yes, you can use blueberry or currant jam, diluted with water to reach the consistency of a thick syrup. Is star anise necessary? It’s not absolutely essential, but it gives a subtle flavor that complements the meat and sauce. What if the sauce turns out too thin? Let it simmer over low heat to reduce, stirring occasionally. If needed, you can thicken it with a bit of cornstarch dissolved in water. Nutritional Values Estimation for one serving (out of four): Calories: approximately 320-350 kcal Protein: 28-30 g Fat: 12-15 g (varies depending on how much fat the meat has) Carbohydrates: 12-15 g (mostly from the blueberry sauce) Values are approximate. Soy sauce and blueberry syrup can change the final values, depending on the type of syrup you use and how much sauce you actually put on your plate. Storage and Reheating The meat can be stored in the refrigerator in a covered container for up to 2 days. The blueberry sauce can be heated separately and poured over cold or reheated slices of meat. For reheating, I recommend using the oven or a covered skillet to prevent the meat from drying out. The sauce can be thinned with a tablespoon of water if it has thickened in the refrigerator. This recipe does not freeze well, especially because of the sauce.

Preparation

We wash the meat under a stream of cold water and pat it dry with paper towels. We preheat the oven to 200 degrees Celsius. On a wooden board, we sprinkle coarse salt and pepper and roll the meat over them so that the spices stick to the meat. In a hot non-stick skillet, we place the meat with the fat side down and let it brown. This way, the fat will melt, the meat will form a crust, and all the juices will remain during baking. We brown the meat on all sides and then place it in the preheated oven for 15 minutes. We pour the wine over the meat and cover it with aluminum foil. We keep it in the oven for about 1 hour. Meanwhile, we prepare the sauce: we put the blueberry syrup and soy sauce in a small pot to boil. We also add star anise and let it boil until it thickens. When the meat is ready, we slice it, pour the sweet and salty sauce over it, and serve it alongside a fresh salad or our favorite side dish.

Pork loin with blueberry sauce

Preparation

Tags

Categories