Roast Pork With Blueberry Port Sauce
Serves: 5
Aurelia Collier
1 January 1970
Based on User reviews:
54
Spice
44
Sweetness
48
Sourness
39
mins
Prep time (avg)
5.6
Difficulty
Ingredients:
1130 g
Pork Shoulder (roast)1
Salt1 tbsp
Olive Oil (or as needed)1 large
Shallot (halved)3 sprigs
Rosemary (fresh)1 cup
Blueberry (fresh)2 cup
Port Wine1 cup
Chicken Broth2 tbsps
Butter (cold, or more to taste)Directions:
1
Preheat oven to 325 degrees F (165 degrees C)
2
Season roast generously on all sides with salt and black pepper
3
Heat olive oil in a large oven-proof skillet over medium-high heat
4
Cook roast in hot oil until browned on all sides, 3 to 4 minutes per side
5
Add shallot, cut-side down, to skillet and place rosemary sprigs on top of roast
6
Roast pork in the preheated oven for 45 minutes
7
Flip pork, place rosemary sprigs back on top of roast, and break up shallots with a spoon
8
Continue roasting until slightly pink in the center, about 45 minutes more
9
An instant-read thermometer inserted into the center should read at least 145 degrees F (63 degrees C)
10
Transfer roast to a platter to rest for 10 minutes
11
Drizzle any excess fat in the skillet over the top of roast
12
Place the same skillet over medium heat
13
Stir blueberries into skillet and cook and stir until soft, 1 to 2 minutes
14
Pour port wine into the skillet and bring to a boil while scraping the browned bits of food off of the bottom of the pan with a wooden spoon
15
Stir chicken broth into blueberry mixture, increase heat to medium-high, and cook until liquid is reduced by half, 3 to 4 minutes
16
Reduce heat to low, stir cold butter into sauce and whisk until completely incorporated
17
Strain sauce through a fine-mesh sieve into a bowl
18
Slice pork roast against the grain into thin slices and top with blueberry sauce