Seared Pork Medallions With Saskatoon (Or Blueberry) and Rhubarb Recipe

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.

No additional tips available.

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

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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.

Seared Pork Medallions With Saskatoon (Or Blueberry) and Rhubarb

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