So far, summer here has been rather bearable. It's been hot here and there, but overall I haven't been forced to sit in a certain chain bookstore for hours on end just to enjoy the air conditioning. I like when it is not too hot. Give me spring, fall, and winter any day of the week. I could easily skip the summer heat and be completely content. So, in the spirit of our relatively cool summer (only 80F today), I decided it was okay to fire up the oven: but only for a few minutes. In my mind, the oven is reserved for only cooler weather. So I decided to make something that easily could work in both warmer and cooler weather. The use of blueberries gives the pork a nice and juicy partner and the rosemary adds a certain brightness. Summer food? Winter food? Who cares! Good food is for every season!
5 sprigs of fresh rosemary
1/2 small onion, finely chopped
1 oz. dried blueberries
1 cup dry red wine
3 tbsp olive oil
2 tbsp unsalted butter
salt and pepper to taste
Preheat oven to 425F. In a large (ovenproof) saute pan, heat olive oil over medium heat. Add 2 sprigs of rosemary and heat for one minute. Meanwhile, season pork with salt and pepper. After the oil has taken on the flavor of the rosemary, remove the sprigs and add the pork, browning on all sides. When well browned, move pan to the oven for 10-15 minutes (depending on circumference of the loin) and roast. Remove loin from the pan and let rest (under a loose piece of aluminum foil) for 5 minutes. Turn off the oven.
In the same pan, add the chopped onion and gently cook until translucent. Add the blue berries and the remaining sprigs of rosemary. Add wine and reduce heat. Reduce wine until about 1/4 cup. Remove rosemary. Stir in the butter and let the sauce cool for a few minutes. Taste and salt and pepper appropriately. Slice the pork on the bias and dress with some blueberries and wine and a little chopped rosemary.