How do you "muddle?" (pork loin with blueberry sauce)
Saw this recipe on a blog. The blog is written by Susanne Marques, she is a TV reporter in LA and also has this lifestyle blog. Her recipe for pork loin won a contest for blueberries and got featured on a local restaurant's menu (it's all on the blog).
I mostly can't cook very well, but this seemed pretty easy. Just wondering how one "muddles?"
And, just out of curiosity, doesn't 12 minutes seem like a very short time to cook the pork? LIke I said, I'm not much of a cook, it just seems like a pork loin won't get done in 12 minutes.
Other than the muddling, this seems pretty easy. (We might do rice instead of the mashed potatoes. We eat Japanese rice with almost everything.)
I agree about the cooking time. If you look at the picture though, her pork is really rare. I personally want it with just a bit of pink and I'm guessing that after a good searing that would be closer to 20-25 minutes at 400. Thanks for the post -- that looks like an intriguing recipe!
ETA: actually it calls for a pork TENDERloin which makes the timing sound much more accurate. Those are those skinny things that often come two to a package. A pork loin is much bigger around.
To muddle is to combine ingredients as one would do to limes for a gin & tonic, say. It's mainly to juice the fruit and combine that with the oils from the skin.
For your recipe you would use a bowl the blueberries would fit in with space, and an impliment that looks rather like a pestle (as in mortar and pestle) except the muddler has a flat end like a meat pounder.
I'll try to find a link to a photo for you.....