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Pork with Blueberry Sauce

Serves 4

A unique and delicious way to use blueberries, this sweet and savory sauce would also work great with chicken. The blend of berries and chicken stalk is wonderful!


  • 2 pounds boneless pork loin*, cut crosswise into ¾” slices
  • Salt and pepper to taste
  • ¼ cup (60 ml) flour
  • 2 tablespoons (30 ml) olive oil
  • 1 small onion, finely chopped
  • 1 ¾ cups (420 ml) chicken broth
  • 1 cup (240 ml) Snowcrest Frozen Blueberries
  • 2 tablespoons (30 ml) butter


  1. In a medium bowl, season the pork with salt and pepper. Add the flour and coat the pork by tossing.
  2. In a large skillet, heat the olive oil over medium heat. Shake off any excess flour then add the pork to the skillet and cook, turning once, until browned, about 5 minutes total.
  3. Transfer to a clean dish.
  4. Add the chopped onion to the skillet and cook, stirring, over medium-high heat for 1 minute.
  5. Add the chicken broth and Snowcrest Frozen Blueberries, bring to a boil and cook until reduced by half, about 5 minutes. If desired, strain blueberry mix through a fine sieve and return to skillet**.
  6. Stir in the butter and season with salt and pepper.
  7. Turn off the heat and return the pork and any juices to the skillet.
  8. Divide the pork among 4 plates and spoon the sauce on top.

*Substitute chicken breast for pork loin

**Sauce can be served with whole cooked blueberries, or strained.