Monday, June 24 2013, 06:51 PM MDT
Cumin Rubbed Pork Loin with Blueberry Demi and Carrot-Parsnip Puree
As aired on June 19, 2013
Recipe Courtesy Chef Kimberly with Harmon’s
1 pork tenderloin
2 teaspoons ground cumin
1 teaspoon ancho Chile powder
1 teaspoon smoked paprika
1 teaspoon coarse kosher salt
1 tablespoon extra-virgin olive oil
Combined cumin, chili powder, paprika and salt in small bowl. Rub on outside of tenderloin.
Heat oil in heavy large nonstick skillet over medium-high heat. Add pork to skillet and cook until browned on all sides, about 5 minutes. Place on rimmed baking sheet.
Roast uncovered until instant-read thermometer inserted into center of pork registers 145°F, about 18 minutes. Let rest 5 to 10 minutes.
For Carrot and Parsnip Puree:
1 lb. carrots sliced
1 lb. Parsnips sliced
½ cup heavy cream
1 stick butter
In large sauce pan cook carrots and parsnips until soft. Drain and transfer to food processor.
In small sauce pan heat cream and butter to simmer. And add to food processor
Puree until smooth. Season with salt and pepper.
For Blueberry glaze:
1 pint fresh blueberries
1 cup demi glaze
In small saucepan heat blueberries until they start to pop. Add demi glaze and heat thoroughly. Using emersion blender puree until smooth. Keep warm for service.
(Copyright 2013 Sinclair Broadcasting Group)