This wonderful recipe of Blueberry Pork Loin With Zucchini Saute’ was created especially for my blog by my wonderful assistant and collaborator Patty Woods!
Patty was a patient of mine for about a year before we started working together. She has gone through an amazing health trasformation, losing more than 50 lbs and eliminating lots of symptoms.
Patty is the c0-creator of my Keto Weight Loss Bootcamp. and she has helped me create the satisfying, healthy and “skinnyfying” recipes for the program. Being a successful “loser” herself, Patty is now an expert in what works for shedding pounds and maintaining the loss.
Thank you for this great recipe Patty!
Blueberry Pork Loin With Zucchini Saute
Any day that pork appears on my plate is a good day for me. Growing up in the Midwest, we had ample access to farm fresh bacon, pork shoulder, loin and ribs. Now that I’m all grown up, married and a resident of Iowa, fresh quality pork is even MORE plentiful than it was when I was a kid in the Chicagoland area.
My husband, who enjoys cooking just as much as I do, decided it was time to start a side catering business smoking meats this year. Naturally, we have an ABUNDANCE of pork products in our fridge and freezer now, so we decided it was time to take some of the prized loin meat and kick it up a notch.
I’ve always been a bit of a seasoning, soup and sauce wizard. Catering to our individual strengths, I developed the spice rub and blueberry reduction for this fantastic pork loin, while I left the grilling duties up to my husband whom I affectionately call Smoke Master Matt. This combination works great in the kitchen too, by the way, since we both get to play the role of Sous Chef and Head Chef while creating it.
If the subtle sweetness of blueberries combined with the savory, saltiness of pork makes your mouth water, don’t wait another minute to whip this beauty up. For the best flavor, indulge in some farm fresh quality pork loin or Iowa chops. If you don’t have access to that, your local butcher is the next best choice.
- Serves: 4 servings
- Serving size: 1 chop, 1 ½ tablespoons sauce, 1 cup zucchini
- Calories: 445
- Fat: 28 grams
- Net Carbs: 10 grams
- Fiber: 2 grams
- Protein: 36 grams
- FOR THE SAUCE
- 1 cup fresh or frozen blueberries
- 2 teaspoons unflavored gelatin plus 1 tablespoon cold water
- 1 cup Sauvignon Blanc, Pinot Grigio or White Zinfandel
- 2 cloves garlic, pressed or finely minced
- 1 teaspoon ground Himalayan Pink Sea Salt
- ½ teaspoon paprika
- 1 teaspoon red pepper flake
- FOR THE PORK
- 4 boneless Iowa chops, 6 ounces each (a sliced pork tenderloin roast also works), brought to room temperature
- 2 teaspoons ground Himalayan Pink Sea Salt
- 1 teaspoon fresh ground black pepper
- 1 teaspoon granulated garlic
- 1 teaspoon dried parsley flakes
- ½ teaspoon onion powder
- 2 tablespoons extra virgin olive oil
- FOR THE ZUCCHINI
- 2 small zucchini squash, sliced into ½ inch rounds (about 4 cups)
- ½ medium yellow onion, sliced into thin half moons
- 1 tablespoon extra-virgin olive oil
- salt & pepper to taste
- First dissolve gelatin in the cold water in a small cup.
- Next, place the remaining sauce ingredients in a saucepan over medium heat. Pour in gelatin mixture and stir to combine.
- Allow sauce to reach a slow boil, stirring occasionally. After boiling about 3 minutes, reduce heat to low and simmer. Continue stirring regularly and allow sauce to thicken. In about 15-20 minutes, the sauce should have a nice consistency, similar to jelly. Remove from heat and set aside.
- While the sauce is simmering, heat olive oil on a grill pan over medium high heat. While the pan is heating, mix the pork chop seasonings together in a small bowl. Sprinkle seasoning over one side of the pork chop and place seasoning side down on heated grill pan.
- As the first side of the meat is searing, sprinkle seasoning mixture on the other side of the pork chop. Allow the meat to cook for five minutes before flipping chop over. Cook another five minutes. Check the internal temperature of the pork. If it is at 150 degrees, remove meat from pan and let it rest five minutes before serving.
- Depending on the thickness of the chop, the pork may not be cooked through. If you need to raise the temperature 5-10 degrees still, place a domed lid over the meat on the pan and pour ½ cup water or chicken stock onto grill pan and under the dome. The steam will help maintain the juiciness of the meat while quickly raising the temperature.
- To make the zucchini, which I usually start right after I begin searing the first side of the pork chop, heat olive oil in large pan over medium heat. Add onions and sweat them for about 3 minutes. Add zucchini, salt and pepper and heat 5 minutes more. Turn heat to low and cover pan. Cook another 2-4 minutes until zucchini is desired texture.
- Take rested chop and slice into ¼ inch strips and cover with 1-2 tablespoons of sauce. Serve 1 cup of zucchini sauté with the chop. Remaining sauce can be stored in an airtight container in the fridge for up to two weeks. Remaining seasoning mixture can be stored for up to a month in a sealed container.
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