I participated in an Influencer Activation on behalf of Influence Central for the U.S. Highbush Blueberry Council. I received a stipend to facilitate my purchase for my review as well as a promotional item to thank me for my participation.
As I mentioned a couple of weeks ago, this year is not about making one big leap, but a series of little steps to live an overall healthier life. I’ve been making an effort to drink more water, walk more daily and make small changes to my DPR diet.
In our house, one of our favorite grab-and-go snacks all year is blueberries. It’s easy to throw them in your yogurt or cereal or even blend them into a smoothy in the morning or for a simple lunch. We will fill a bowl with blueberries instead of buttery popcorn when we are hanging out on a Saturday afternoon. You can’t beat a small bowl (or mug in my case) of ice cream with a handful of blueberries on top after dinner. They are low-calorie (only 80 calories per cup) and full of fiber and healthy vitamins.
Right now you can enter to win a trip for two to LA for the Little Changes Kitchen Challenge with actress Allison Sweeney from the U.S. Highbush Blueberry Council. Runner ups will win a $500 gift card to Whole Foods or Lululemon. You can enter for a chance to win over here.
When the U.S. Highbush Blueberry Council asked me to share my favorite blueberry recipe, of course I thought of breads and muffins, but another dish we love also popped into my head. Jared and I used to order this meal at a restaurant when he would visit me at college. It’s take a little time to cook, but it takes very little skill. When it’s finished it’s really impressive to serve and absolutely delicious. I usually serve it with with roasted root vegetables and either a light salad or some green beans with lemon and sea salt.
This glaze could be served over baked chicken as well or as a hot salad dressing over spinach with sunflower seeds. It’s very versatile and a delicious addition to a winter meal.
- 2 – 2 1/2 lbs pork loin
- olive oil
- 1 tablespoon salt
- 1/4 tablespoon black pepper
- 1 tablespoon rosemary
- 2 tablespoons butter
- 2 tablespoons of shallots, chopped
- 6 ounces red wine
- 2 tablespoons brown sugar
- 1/2 teaspoon cinnamon
- 2 tablespoons balsamic vinegar
- 1 handful of blueberries (about a cup)
- optional: 2 tablespoons filberts, sunflower seeds or pecans, toasted
- Preheat oven to 350 degrees (convection oven with wind on is better, but I use a standard oven)
- Combine salt, pepper and rosemary in a small bowl. Unwrap pork loin and rub with olive oil, then rub with salt/pepper/rosemary mixture.
- Bake fat side up for 30 minutes, then rotate and cook for another 20 minutes or until the thickest part of the roast reaches and internal temperature of 140 degrees.
- While pork is in it’s last 20 minutes, melt butter in saute pan over medium heat. Add chopped shallots and cook until translucent.
- Deglaze pan with red wine and balsamic vinegar. When boiling add brown sugar, cinnamon and blueberries. Allow to reduce to a glaze and add toasted nuts if desired. As the glaze reduces, taste and adjust flavors as preferred.
- Allow pork loin to rest for 5-10 minutes before slicing about 1/2″ thick and placing on platter. Ladle glaze over meat. Serve extra glaze on the side for diners to add as they like.