Seared Pork Medallions With Saskatoon (Or Blueberry

Name: Seared Pork Medallions With Saskatoon (Or Blueberry) and Rhubarb
Prep time: 15 min
Cook time: 30 min
Total time: 45 min
Yield: 4 servings
Ingredients: 1 pork tenderloin; 1 ½ cups saskatoon berries or 1 ½ cups blueberries, fresh or frozen; 1 ½ cups rhubarb, fresh or frozen; ½ cup water; 2 -3 tablespoons sugar; 1 pinch salt; ½ 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)

Servings: persons

1 pork tenderloin
1 ½ cups saskatoon berries or 1 ½ cups blueberries, fresh or frozen
1 ½ cups rhubarb, fresh or frozen
½ cup water
2 -3 tablespoons sugar
1 pinch salt
½ 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)

1
SAUCE: Simmer the Saskatoon berries, rhubarb and water over medium heat until soft (approximately 30 minutes).
2
Blend the sauce in a food processor until smooth.
3
Stir in the sugar, salt, pepper, rosemary, thyme, and white wine.
4
PORK MEDALLIONS: Trim the fat and the silvery membrane from the pork tenderloin.
5
Slice the tenderloin into 1 thick medallions.
6
Heat the canola oil in a very hot, heavy frying pan.
7
For medium-rare medallions, sear them for about 1 1/2 minutes on each side.
8
For well-done medallions, sear them for about 4 minutes on each side.
9
Lightly season the medallions with salt and pepper.
10
TO SERVE: Reheat the Saskatoon and rhubarb sauce.
11
Remove the sauce from the heat and quickly whisk in the butter.
12
Drizzle the sauce over the pork medallions and garnish with a sprig of rosemary or thyme.
13
Serve immediately.

474

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.
Brown sugar instead of white sugar adds a deeper, more caramel-like flavor.

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 12 ingredients. The key ingredients include: 1 pork tenderloin, 1 ½ cups saskatoon berries or 1 ½ cups blueberries, fresh or frozen, 1 ½ cups rhubarb, fresh or frozen, ½ cup water, and more.

Yes, Seared Pork Medallions With Saskatoon (Or Blueberry) and Rhubarb 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!

Seared Pork Medallions With Saskatoon (Or Blueberry) and Rhubarb

Tips for the best results

Variations & substitutions

My Personal Notes

How did you like this recipe?

Frequently Asked Questions