Preparation:
In a medium-sized saucepan, melt butter over medium heat. Add blueberries and salt to taste; cook until the berries are soft, about 10 minutes. Transfer to a food processor and blend into a smooth puree; if necessary, add a bit of cream to make the texture smooth.
Return the mixture to the saucepan and bring to a boil. Remove from heat. Strain. Stir in curry powder.
Preheat oven to 350F.
In a small bowl, mix ginger, cilantro and red pepper. Rub pork with the spice mixture.
In a large ovenproof skillet, heat oil over medium-high heat; add the pork and sear on both sides to seal in the juices. Place skillet in oven and roast for 8-10 minutes.
In a large skillet, heat 1/4 cup oil over medium heat. Add mushrooms and saute until lightly browned, about 5 minutes. Add salt to taste.
Paint each plate with the warm blueberry sauce. Place a portion of mushrooms in the center of each plate. Slice the pork and place two slices on top of the mushrooms. |
