This pork recipe was really tasty. I would have liked more blueberries in the sauce to make it a little thicker. Otherwise it was a pretty easy meal.



Pan-Fried Pork with Blueberries
Every Day with Rachael Ray June/July 2008

SERVES 4
Prep Time: 10 min
Cook Time: 12 min

2 lbs. boneless pork loin, cut crosswise into eighths
Salt and pepper
¼ cup flour
2 tablespoons extra-virgin olive oil
1 small onion, finely chopped
1 ¾ cups chicken broth
1 cup blueberries
2 tablespoons butter

1. In a medium bowl, season the pork with salt and pepper. Add the flour and toss to coat. In a large skillet, heat the olive oil over medium heat. Shaking off any excess flour, add the pork to the skillet and cook, turning once, until browned, about 5 minutes total. Transfer to a platter.
2. Add the onion to the skillet and cook, stirring, over medium-high heat for 1 minute. Add the chicken broth and blueberries, bring to a boil and cook until reduced by half, about 5 minutes. Stir in the butter and season with salt and pepper. Turn off the heat and return the pork and any juices to the skillet. Divide the pork among 4 plates and spoon the sauce on top.

MacGourmet Rating: 4 Stars

I also made a tasty drink from the same magazine. It was really good! The fresh fruit was delicious. I used blackberries, and I would definitely try it with other fruits as well.



Berry-Lemon Sparklers
Every Day with Rachael Ray June/July 2008

MAKES 8

1 ½ pints raspberries or blackberries, plus more for garnish
1 ⅓ cups sugar
2 cups lemon juice (from 8 lemons)
Ice
Seltzer
Mint sprigs, for garnish

1. In a medium bowl, mash the 1 1/2 pints berries with the sugar; let stand for 10 minutes. Stir in 1/2 cup water, then strain into a large pitcher, pressing with a spoon to extract any juice. Stir in the lemon juice and 2 1/2 cups more water.
2. Fill 8 pint glasses halfway with ice. Pour about 3/4 cup berry-lemon mixture into each glass, top with a splash of seltzer and stir to combine. Garnish with berries and a mint sprig.

MacGourmet Rating: 4 Stars

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