Top your Sunday roast with a blueberry chocolate sauce and the family will flock to the dinner table.
Chef Tom Woodbury shares his recipe.
1-2 lb Pork Tenderloin Roast
1/4 cup brown sugar
1 Tbs Cocoa Powder – dutch processed cocoa is preferred
1/4 tsp Chipotle Powder (optional)
2 Tbs salt
1 Tbs Olive Oil
1/2 cup frozen blueberries
1/4 tsp minced fresh ginger
1 tsp lemon juice
2 Tbs granulated sugar
1/2 oz semi-sweet chocolate
1/2 tsp salt
Clean the tenderloin of all the silver skin (the shiny/tough strip on top of the roast). Combine brown sugar, cocoa, chipotle powder and salt. Liberally rub the pork tenderloin with the sugar mix and let rest for 30 minutes.
Preheat oven to 350 degrees.
Preheat a frypan large enough to hold the pork over medium heat.
Add olive oil to the pan, and then add the tenderloin.
Brown all sides of the tenderloin, taking care with the heat to make sure the sugar doesn’t burn.
Put the tenderloin on a greased baking sheet and bake until the pork reaches an internal temperature of 145° (15-20 minutes). Once the internal temperature is reached, turn off the oven, and let the roast rest in the oven with the oven door halfway open for 5-10 minutes.
While the pork is resting in the oven, add the ginger to a saucepan over medium heat. Let cook for one minute. Add the blueberries, lemon juice, sugar and salt to the pan and mix well, taking care not to crush the blueberries.
The blueberries will put out quite a bit of liquid which will then thicken.
Remove the sauce from the heat and add the chocolate, mixing well to melt the chocolate and incorporate it into the sauce. If the chocolate fails to melt fully, add the sauce back to low heat until it is completely melted.
Cut the meat into 1/2 inch thick segments, and then top with the blueberry sauce.
Find more recipes at www.thermoworks.com.