Pork Medallions with Huckleberry Sauce Recipe

Name: Pork Medallions with Huckleberry Sauce
Prep time: 15 min
Cook time: 30 min
Total time: 45 min
Yield: 4 servings
Ingredients: 1 cup wild rice; 2 cups water; 1/2 md. red bell pepper; finely diced; 2 tbsp. butter; 1 tbsp. chopped parsley; Salt and pepper, to taste; 4 (6 oz. each) pork loin; 1-1/2 cup reduced veal; chicken stock; 1/2 cup huckleberries *; 3 tbsp. unsalted butter; 1 tbsp. snipped chives; Salt and pepper, to taste

Servings: persons

1 cup wild rice
2 cups water
1/2 md. red bell pepper; finely diced
2 tbsp. butter
1 tbsp. chopped parsley
Salt and pepper, to taste
4 (6 oz. each) pork loin
1-1/2 cup reduced veal
chicken stock
1/2 cup huckleberries *
3 tbsp. unsalted butter
1 tbsp. snipped chives
Salt and pepper, to taste

1
Simmer the rice in water, covered for 30-40 minutes until tender.
2
Meanwhile, saute the red bell pepper in the butter until just tender.
3
Remove from heat and add chopped parsley.
4
When rice is tender, stir in the butter and red pepper mixture.
5
Season with salt and pepper to taste.
6
Cover and keep in a warm place until ready to serve.
7
Place the pork medallions between two sheets of waxed paper.
8
Firmly pound the pork into medallions 1 to 1-1/2-inch thick with a meat tenderizer.
9
Season with salt and pepper.
10
In a large heavy saute pan, saute medallions in 1 tablespoon of the butter until desired doneness (approximately 5-7 minutes per side).
11
If necessary, lower heat so medallions don't brown.
12
Keep medallions warm while finishing the sauce.
13
With the same saute pan, pour off any excess fat and return to stove.
14
Over high heat, pour in the chicken or veal stock, stirring and scraping the pork residue from the bottom of the pan.
15
Reduce the mixture to 1/2 cup (approximately 5 minutes), then stir in the berries and remaining 2 tablespoons of butter.
16
Check the seasoning.
17
When the butter is incorporated, the sauce should be slightly thickened and rich tasting.
18
Pour the warm wild rice in the center of a large serving platter and arrange the medallions over the rice.
19
Spoon sauce over and around the pork medallions.
20
Sprinkle with the snipped chives and serve immediately.

539

kcal

Calories

Fat

Carbs

Protein

Fat Carbs Protein

* Per serving · 4 servings · Values may vary.

Tips for the best results

Read through all the steps once before you start and measure out your ingredients first — it makes everything go more smoothly.
Taste as you go and adjust the seasoning before serving.
Avoid overcrowding the pan — cook in batches if needed for the best texture.
Let the dish rest for a few minutes before serving so the flavors settle.
Store leftovers in an airtight container in the fridge and enjoy within a few days.

Variations & substitutions

Use a neutral oil or a plant-based spread in place of butter for a dairy-free version.

No specific allergen information. Please check the ingredient list for possible allergens.

My Personal Notes

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How did you like this recipe?

This recipe makes 4 servings. You can adjust the portion size directly on this page.

You need 13 ingredients. The key ingredients include: 1 cup wild rice, 2 cups water, 1/2 md. red bell pepper; finely diced, 2 tbsp. butter, and more.

Yes, Pork Medallions with Huckleberry Sauce falls under the Meat & Poultry category and is a great choice for this type of meal.

Store leftovers in an airtight container in the refrigerator for up to 3–4 days. Reheat gently before serving.

That's it — enjoy your meal!

Pork Medallions with Huckleberry Sauce

Tips for the best results

Variations & substitutions

My Personal Notes

How did you like this recipe?

Frequently Asked Questions