Chunky Criminara Sauce and Roast Pork Medallions

Wash six yellow and four red plums. Remove stones and puree all but one red plum. Chop remaining plum into small bite-size pieces and place all in large saucepan. Take 4 slightly overripe nectarines and repeat process, pureeing three and chopping one. Add to saucepan. Take 3 lb Pink Lady apples (about 10). Core and puree six, using 1/2 cup water per every three to help puree. Clean out food processor with another 1/2 cup water and add all to pan. Core and chop other four apples and add to pan.

Take one 15-oz can blueberries in light syrup, discard syrup, and add blueberries to pan. Add 2 tbsp kosher salt, 2 tsp crushed rosemary, 1.5 tsp ground savory, 1/2 tsp white pepper, 2 tbsp extra-virgin olive oil, 1/4 cup each strawberry honey wine and golden rum, and 1 tbsp ginger syrup. Stir together, cook uncovered for thirty minutes on medium, then stir, cover, drop to medium-low, and cook for 60 minutes.  Move to small burner and put heat on simmer for 15-30 minutes.

Preheat oven to 450 F. Take a broiler pan, spray bottom half with olive oil. Wash and slice into discs 2 medium orange carrots, 1 medium purple carrot, and 1 small yellow carrot. Place in bottom of pan, circular faces up. Place 8 slices of jowl bacon atop carrots. Peel 1 large red onion and cut into eight discs. Place the six largest atop the jowl bacon. There should be just enough room so that the lid does not touch the onion slices. Take a 3.59 lb boneless pork loin roast, cut horizontally into 5 slices and halve each slice. Arrange on top tray in rows of 3-4-3. Sprinkle each medallion with rosemary leaf powder (1/4 tsp for every three or so), black pepper, and sea salt. Place a slice of jowl bacon over each medallion. Put the two smallest slices of onion on top of the middle two medallions. Roast for 60 minutes.  Starting this after the first 30 minutes are up for the sauce above works best for timing.

Sauce will be very thin initially; stir in coconut flour to thick as desired; we used a full half cup, added gradually.  If you cannot use coconut, potato starch and buckwheat flour have similar high levels of absorption.

For pasta, Rachel had brown rice spaghetti while I had vermicelli, each with 1 tbsp of salt in the water; the heat was turned off 1 minute before the timer was up for each, then the pasta was returned to the pan after draining and put on the cooling burner with a bit of EVOO and garlic salt to keep warm and simmer just a little.  Serve the veggies over and next to the pasta, the medallions beside it, and put the sauce over the veggies and pasta.

Unlike in other criminara sauces I've made, the blueberries did not entirely disintegrate, adding a nice splash of color.  It's an altogether chunkier sauce then normal, in a very good way, and downright delicious over the pasta and vegetables, as well as with the pork medallions.

My wife's version is naturally free of gluten, dairy, beef, eggs, nuts, peanuts, fish, shellfish, grapes, canola, and tomatoes.

Criminara CountdownThis is my fourth year running I've made something I call my Criminara sauce.  I can only make it during a few weeks in the months of May and June, as it requires access to black velvet apricots, which are shipped in to our local Hy-Vee from California.  They were a special draw when the store first opened, and I look forward eagerly to their arrival ever since.
I call it 'Criminara' because of its strong resemblence in appearance to marinara sauce, and its strong, crimson coloration.  My wife, Rachel, has become deathly allergic to tomatoes since having her appendix removed some six years ago now, and this is one of many methods I've devised to make fruit-based pasta sauces for her.  I often use other stone fruits (nectarines, plums, cherries, apricots, and peaces) with mangoes for other sauces, but I only get to make two or three batches of Criminara a year.
When I make Criminara, I tend to make enough for two to three meals, stretching it as best I can; I'll ofte  
   

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