Thursday, June 19, 2014

Blueberry White Wine Vinegar Reduction Pork with Garlic Boiled Potatoes & Carrots

I love cooking with fresh fruit and veggies in the house!  This was another one of those delicious recipes that you can do so many different ways.  Enjoy!

Grilled Pork

1/2 Cup Champagne Vinegar 
1/2 Cup White Wine (I used Vermentino)
1/2 Cup Fresh Blueberries
3 Pork Tenderloins (Thickly Sliced)
Seasoning (Mediterranean Spiced Sea Salt, Tarragon)
Dollop of sour cream
Rosemary leaves

Prepare the grill (I used my handy George Foreman Grill).  Bring the vinegar & white wine to a boil in a saucepan over high heat.  Add the blueberries and reduce heat to Low.  Cook until reduced by half.  While the sauce is reducing, season the pork tenderloins.  Place on the grill.  Cook for about 15 minutes until cooked all the way through.  Remove from the grill.  Cover or keep warm in the microwave.  As soon as the sauce is thoroughly reduced score the meat to ensure the sauce will seep in.  To serve spoon the sauce and blueberries over the meat to just cover (or to taste).  Garnish with a dollop of sour cream and rosemary leaves to the side.  *Do not shy away from the sour cream, it enhances the flavor tremendously and makes the taste sweeter.

Garlic Boiled Potatoes and Heirloom Carrots

9-10 Small Gold Potatoes
~20 Small Heirloom Carrots
3 Large Garlic Cloves (Minced)
Seasoning (Mediterranean Spiced Sea Salt, Spicy Montreal Steak Seasoning)

Add the carrots and potatoes to a large pan and cover with water.  Turn heat to high and start to boil.  Add the garlic and seasoning to the water.  Boil until the potatoes are slightly soft but still firm.  Drain the water, serve & enjoy.  

Add the veggies to the water to boil and add vinegar and wine in a saucepan set to boil
Add garlic & seasoning to veggies, add blueberries to the sauce
Continue to boil the veggies and simmer to reduce the sauce
Season the pork and place on the grill
Serve & Enjoy!

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