Enjoy summer-fresh produce at its peak

Published: Thursday, May 29, 2014 at 02:46 PM.

Skim fat from juices; pour juices into a 2-cup measuring cup, adding water if needed to measure 2-cups. Pour into a small saucepan; bring to a boil over medium high heat.

Combine cornstarch and cold water until smooth, whisk into pan juices; bring to a boil; cook and whisk for 2-3 minutes until thickened. Season with salt and fresh ground black pepper, to taste. Add ¼ cup fresh blueberries to gravy and use for pork loin. Slice pork and serve with blueberry sauce.

Blueberry Sauce

2 cups fresh blueberries

½ cup granulated sugar

juice of one lemon

2 tablespoons rum or brandy (Optional)

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