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Grilled Pork Sirloin with Spicy Onion Puree, Savory Blueberry Compote

    Recipe by Chris “Mac” McDonald, C.C.C, Arid Club

    Categorized: Entrées

    Ingredients

    • 3 Lbs. Pork Sirloin, cut ¾” thick- Idaho
    Onion Puree:
    • 3 Medium Yellow Onions, Julienned- Idaho
    • 1 Garlic clove, sliced
    • ½ Teaspoon Cayenne
    • 1 ½ tablespoons brown sugar
    Blueberry Compote:
    • 1 pint Blueberries- Idaho
    • ½ cup sugar
    • ½ small yellow onion, minced- Idaho
    • ¼ cup cider vinegar
    • 1 Tablespoon chives, cut fine
    Garbanzo Salad:
    • 3 8 oz. Packages IQF Garden Green Garbanzos
    • 1 small red bell pepper, small diced
    • 3 green onions, sliced thin
    • 1 Tablespoon Chopped Parsley
    • 2 Tablespoons Dijon Mustard
    • ¼ Cup red wine vinegar
    • ¼ cup Olive or Salad Oil (divided)
    • 1 Tablespoon Unsalted Idaho Butter
    Roast Vegetables:
    • 1 Zucchini, Cut in ½ length wise, then cut in ½” Wedges- Idaho
    • 1 Yellow Squash, Cut in ½ length wise, then cut in ½” Wedges- Idaho
    • 1 Medium Red Idaho Onion, cut in ½” Wedges
    • ½ Pound Green Beans, Trimmed (Available during the Idaho Farmers Market season)
    • Salt and Pepper
    • Oil For Cooking

    Steps

    • Spicy onion puree

    • Blueberry compote

    • Roast vegetables

    • Warm green garbanzo salad

    • Pork

    • Finish and Service