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Sweet and Spicy Blueberry Grilled Pork Loin


Courtesy Photo

Courtesy Photo Sweet and Spicy Blueberry Grilled Pork Loin.

Gluten-free, prep time is about 1 hour

Serves 4

4 cups fresh blueberries

½ teaspoon cinnamon

½ teaspoon cardamom

1 teaspoon cayenne pepper

1 tablespoon fresh ground ginger

1 teaspoon butter

1 box of 1.75 oz pectin

4 cups white sugar

1 ½ - 2 pound pork loin or pork chops

Salt and pepper

1 tablespoon vegetable oil


Method Blueberry Sauce*

Wash blueberries and place in a large 4 quart pot with a heavy bottom. Slightly mash the blueberries making sure to not mash them all the way. A potato masher or hands work well and the blueberries will continue to break up as they are heated. The reason for the heavy bottom pot is because it helps retain the heat and cook evenly. The pot height is also beneficial to keep it from boiling over.

Stir in cinnamon, cardamom, cayenne, ginger, lemon and butter. Bring to a low boil and mix in the pectin. Let it boil for one minute, stirring continuously.

Add sugar and bring to a hard boil (a hard boil is when your sauce won't stop boiling while you stir it) for one minute, stirring continuously. Turn heat off and remove from burner.

At this point, keep the sauce warm. If canning supplies are ready, start canning 3-4 8 ounce jars and keep the rest warm for serving with the pork loin. (Here is a link to a Youtube video I made showing you how to make the sauce, grill the pork loin, and a quick canning rundown - visit I made the video at home by myself using my phone to help as a visual guide through the preparation and cooking.

Grilled Pork Method

Pre heat the grill but don't over heat it. Keep the temp at around 350 – 400 degrees (If the grill gets to hot the pork can get over cooked and it will not be as moist).

Slice the pork loin into 6-8 oz slices. Salt and pepper each side. Rub a little oil on one of the sides. Place the oiled side on the grill so it won't stick. Close the lid and cook for about 8 minutes. Turnover and cook for about another 8 minutes.

Pork only needs to be cooked to 145 degrees F and rest for 3 minutes before cutting into it.

When temping the pork, make sure to test it at the thickest portion.

To serve, place the pork on a plate, cover with sauce and garnish with leftover whole blueberries.

*Canning supplies for the balance of the sauce: 3-4 8 ounce jars.

*If canning wasn't an option place the remaining sauce in the refrigerator, which should last for about a week, or freeze it in small batches for later. It is fun to go to "you pick 'em farms" to pick fresh berries and then can afterwards. Canning is not so hard to do and it's a great way to have fun creating your own flavors or creations to use later or to give as gifts.


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