Porkchops or Pork Loin:
1-2 rosemary sprigs (snipped into 2 inch long sprigs)
Marinate pork in 2 Tbsp whiskey and a spoonful of jam over night. Add a little olive oil if you need to thin it out to cover all the meat.
Discard marinade and pan-sear pork on super-high heat with a little olive oil. This should only take a few minutes for porkcops, and just a bit longer for loin. Use a meat thermometer to gauge when the internal temperature is at 145, then pull it off the heat and let it sit for a few minutes before cutting.
While it is cooking in the pan (or in your oven if you're more comfortable with that) start a small sauce pot on medium-high with 2 tablespoons whiskey and the rosemary sprigs. Make sure to cook all the alcohol out or the sauce with taste like plain gin. It's okay if it mostly evaporates, you can add tablespoons of water if you need to. Once it's cooked (a few minutes, tops), turn the heat down to low and add 1/4 cup huckleberry jam. Once it is warm, turn off heat and let sit on the stovetop until the pork is cooked.
Serve pork with a few spoonfuls of fruit compote and rosemary. Salt and pepper to taste.
Dressing: 1 Tbsp each huckleberry jam, balsamic vinegar, olive oil, water (if necessary). Double or triple for more dressing.
basic salad...greens (I chopped up some beet greens with my lettuce and tossed it.)
Things that go well with it:
shredded carrot, shredded beet, red onion, cucumber, red or yellow bell pepper, cilantro, celery, tomatoes....
Originally posted 12th March 2011 by Beth