Seared Pork Medallions With Saskatoon (Or Blueberry) and Rhubarb

Name: Seared Pork Medallions With Saskatoon (Or Blueberry) and Rhubarb
Prep time: 10 min
Cook time: 30 min
Total time: 40 min
Yield: 4 serving(s)
Ingredients: 1 pork tenderloin; 1 1/2 cups saskatoon berries or 1 1/2 cups blueberries, fresh or frozen; 1 1/2 cups rhubarb, fresh or frozen; 1/2 cup water; 2 -3 tablespoons sugar; 1 pinch salt; 1/2 teaspoon pepper; 1 tablespoon dried rosemary or 1 teaspoon fresh rosemary; 1 tablespoon dried thyme or 1 teaspoon fresh thyme; 1 -2 tablespoon butter; 1 -2 tablespoon white wine (optional); canola oil (as needed)

Submitted by Nif_H

"This is a recipe by Maren Lisac, chef of the Blue Plate Diner in Edmonton, Alberta, Canada. This would absolutely impress your guests. Enjoy! A note about pork: the trichinosis parasite has been eradicated from pork in Canada, so it no longer has to be cooked to the well-done stage. Cuts like medallions and chops are much juicier and far more tender if cooked to the medium-rare to the medium-well stages."

Download

Ready In:: 40mins
Ingredients:: 12
Serves:: 4

ingredients

1 pork tenderloin
1 ¹⁄₂ cups saskatoon berries or 1 1/2 cups blueberries, fresh or frozen
1 ¹⁄₂ cups rhubarb, fresh or frozen
¹⁄₂ cup water
2 -3 tablespoons sugar
1 pinch salt
¹⁄₂ teaspoon pepper
1 tablespoon dried rosemary or 1 teaspoon fresh rosemary
1 tablespoon dried thyme or 1 teaspoon fresh thyme
1 -2 tablespoon butter
1 -2 tablespoon white wine (optional)
canola oil (as needed)

directions

SAUCE: Simmer the Saskatoon berries, rhubarb and water over medium heat until soft (approximately 30 minutes). Blend the sauce in a food processor until smooth. Stir in the sugar, salt, pepper, rosemary, thyme, and white wine.
PORK MEDALLIONS: Trim the fat and the silvery membrane from the pork tenderloin. Slice the tenderloin into 1” thick medallions. Heat the canola oil in a very hot, heavy frying pan. For medium-rare medallions, sear them for about 1½ minutes on each side. For well-done medallions, sear them for about 4 minutes on each side. Lightly season the medallions with salt and pepper.
TO SERVE: Reheat the Saskatoon and rhubarb sauce. Remove the sauce from the heat and quickly whisk in the butter. Drizzle the sauce over the pork medallions and garnish with a sprig of rosemary or thyme. Serve immediately.

Questions & Replies

Got a question? Share it with the community!

Reviews

Have any thoughts about this recipe? Share it with the community!

RECIPE SUBMITTED BY

Nif_H

Canada

I love great food and I particularly like trying cuisines new to me! Although I don't prepare as much food as I used to, creating in my kitchen is still one of my favourite things to do. Enjoy!

View Full Profile