Pork Loin w/ Blueberry Sauce & Sauteed Fiddlehead

First they need to be washed several times then boiled once or twice to remove the toxins they've absorbed until the boiling water is quite clear and they are tender. After that you can pretty much do whatever you want with them. I just sauteed mine in herb butter and some good olive oil and seasoned them with salt and pepper.

I paired them with pan seared pork loin in blueberry sauce and boiled baby potatoes. I just boiled the baby potatoes in salted water and added a handful of mint leaves for extra flavour. The pork loin and the sauce were easy to make. I just seasoned the pork with salt and pepper and browned it on both sides in a mixture of olive oil and butter then finished it in the oven for about 15 minutes on 425F. Then I made the blueberry sauce. It basically has about 6 main ingredients: port, currant jelly, frozen blueberries and chicken stock plus some salt and pepper, onion and garlic then a sprig of fresh thyme for seasoning. I sauteed the onion, thyme and garlic in a little bit of oil, then deglazed the pan with 1/2 a cup of port and reduced it in half, then I added 2 tbsp of currant jelly, added the blueberries and cooked them for 5 minutes before adding a cup of chicken stock. I just reduced the liquid to about half and strained it then seasoned it with salt and pepper to finish.

It was a great meal to end May.