Pork Shoulder Steak with Blackberry Sauce and Mushrooms and Tortellini with Lemon/Brown Butter

Pork Steak with Blackberry Sauce, Tortellini and Mushrooms with Lemon Brown Butter

I picked up some raspberries, strawberries and blackberries at the Farmer’s Market. They are so yummy, picked at the peak of freshness – which means I want to cook them up right away. Pork loves fruit, so I decided to go with a pork steak. Mixed packs of pork chops, shoulder blade steaks and other pork steaks cuts were on sale for $1.99 per pound so I picked up a family pack. To top it off, they had a Buy Two Get One Free deal, though I don’t have the freezer space and had to pass.

I heated my skillet to medium heat, sprayed it lightly with olive oil spray and put a shoulder blade steak on to cook. These are thin cut, so I immediately put water on for the tortelli.

I put a couple tablespoons of white wine in a sauce pan. I cut two 1/8 inch thin slices off a medium onion and chopped very fine and tossed it in the wine. After the onions softened, I added a cup of blackberries and used a fork to crush them slightly. I added just a touch of salt. Because I planned to serve it on pork, I did not add any sugar, though if I were serving with beef or chicken, I would add a half teaspoon. I thought the pork would be sweet enough to not require sugar and I was right. It was unnecessary. By now it was time to flip the pork steak and start the tortelli.

While that was cooking, I sliced two large crimini mushrooms and tossed them in the water for the tortellini. I then added a cup of tortelli and let them boil.

I turned the heat up a bit on the sauce to cook it down quickly and poured it into a little bowl so I could rinse and reuse the sauce pan. I put the pork steak on the plate to rest and tossed a tablespoon of butter in the sauce pan and heated it until it turned brown. I then squeezed the juice from half a lemon in. I strained the tortellini and mushrooms and added them to the plate. I put the blackberry sauce on the steak and the brown butter on the pasta and added a few blackberries on the side.

It was delicious. The blackberry sauce was very tart but missed with the brown butter and the pork for a fabulously savory flavor. As to the pasta, there’s nothing quite like brown butter with a dash of lemon juice. Yummy!!

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