Tuesday, June 28, 2011

Blueberries...Jamaican Style!

This recipe is inspired by my recent vacation in Jamaica, the land of jerk chicken! Jerk seasoning is a combination of spices and herbs that includes Scotch bonnet peppers, allspice, thyme, cloves, cinnamon, scallions, nutmeg, garlic, and more pepper. It can be made in the form of a dry rub or as a wet marinade. You see it most commonly on chicken and pork, but you can jerk anything - shellfish, beef, even tofu!

My challenge was to create a savory dish with blueberries, and as I pondered I thought that the sweetness and flavor of the berries might go well with the spicy jerk. The result is a tender spicy roasted pork and a spoon-lickin' berry sauce to accompany it.


1 ½ lb pork tenderloin
1 tbsp extra virgin olive oil
2 tsp dry jerk seasoning
1 tbsp lemon juice
12 oz fresh blueberries
1/2 small white onion, chopped
2 green onions, chopped, divided use
2/3 cup water
5 tbsp brown sugar
1/8 tsp salt

1. Preheat oven to 425 degrees F. Rub pork with olive oil, jerk seasoning, and lemon juice. Place in a baking dish. Roast in oven for 15 minutes, then flip over and roast for 15 more minutes. The internal temperature should be 155 degrees F.
2. In a medium pot, combine blueberries, onion, half of the green onions, water, brown sugar and salt. Bring to a boil over high heat, and then reduce heat to medium-low. Let simmer for 20 minutes, stirring occasionally. 
3. After meat has rested for at least 10 minutes, slice and serve with blueberry sauce. Garnish with remaining green onion. Serves 4.

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