Blueberries

I don't know if it's the country air at our lake house that makes food taste better or what, but we have been having some amazing meals. I just tried this recipe from the latest issue of O Magazine and it was fabulous! The blueberry BBQ sauce has the right sweetness and subtle kick to compliment pork.

Note: I didn't have any honey on hand so I substituted maple syrup and just a little bit of blackstrap molasses instead.

Pork Tenderloin with Blueberry Barbecue Sauce

INGREDIENTS

Sauce:
2 pints (5 to 6 cups) blueberries
2/3 cup honey
1/2 cup ketchup
1 jalapeño pepper, seeded and minced
1/2 cup chopped shallots
1 Tbsp. grated fresh ginger
2 tsp. fresh lime juice
1/2 tsp. dry mustard Meat:
2 one-pound pork tenderloins
Salt and freshly ground pepper

To make sauce: Combine ingredients in a medium saucepan. Bring to a boil over medium heat; reduce heat and simmer until thickened, about 45 minutes. Divide sauce between 2 bowls. Set aside.

To make meat: Preheat grill to medium. Season pork with salt and pepper. Sear, turning to cook all sides, 10 to 15 minutes. Brush with half the barbecue sauce, turning frequently, until pork is thoroughly glazed, about 10 minutes more (a meat thermometer should read about 150°). Set aside and let rest 5 minutes. Carve crosswise; serve with remaining barbecue sauce.

While on the subject of blueberries, I thought I would also include my very favorite Blueberry Tart recipe from the cookbook Sundays at Moosewood Restaurant. Quick and easy to make if you buy a pre-made pie crust instead of making your own.

Summer Bluberry Tart

INGREDIENTS

Sweet pastry crust:
1 1/2 cups flour
2 tablespoons sugar
1/2 cup chilled butter, cut into small pieces
1 egg yolk
1 tablespoon fresh lemon juice
1-2 tablespoon cold water

Filling:
5 cups fresh blueberries
2 tablespoons water
1/3 cup sugar
1 tablespoon cornstarch, dissolved in 2 Tbsp water

Topping:
1/2 pint heavy cream, whipped (optional)

Directions
For the pastry crust:
Stir the flour and sugar together in a mixing bowl. Cut the chilled butter into small pieces and drop then into the flour. With your fingers, quickly rub the butter into the flour until it becomes crumbly, or cut in with a pastry cutter. Whisk together the egg yolk, lemon juice and 1 Tbsp water. Sprinkle the liquid over the crust mixture and continue to mix with your fingers until a dough ball forms. Be careful not to overwork the dough. If mixture is too dry, add up to one more tablespoon of water. On a floured board with a floured rolling pin, roll out dough into large circle. Gently lift into a 9-10 inch pie plate or tart tin. Trim the edges, patch any holes, and flute the crust. Chill for 2 hours. Preheat oven to 375°F. Place a sheet of aluminum foil in the bottom of the crust and weigh it down with some dry rice or beans. Bake for 15 minutes. Remove the crust from the oven and carefully lift out the foil and beans or rice. Bake for 5 more minutes; then cool.

To make the filling, heat 2 cups blueberries, 2 Tbsp water and the sugar in a small saucepan. Crush a few berries with a spoon to relese some juice. When the berries have softened and become juicy, add the cornstarch mixture. Simmer on low heat for 10 minutes, stirring occasionally until the mixture thickens. Remove from the heat and stir in one more cup of blueberries. Pour the berry mixture in to the pie shell. Top with the remaining 2 cups of blueberries. Cool for at least one hour. Serve plain or topped with fresh whipped cream.