Seared Pork Medallions with Wild Blueberry Pan Sauce

Wild blueberry sauce is the perfect pairing for these seared pork medallions.

Pork ribs

Cut: Pork Tenderloin
Prep Time: 10 minutes

Cook Time: 15 minutes
Number of Servings: 3-4




  • 1 (12 oz / 350 g) Canadian pork tenderloin, well-trimmed
  • 1/2 Tbsp (7 mL) chopped fresh thyme
  • 1/2 tsp (2 mL) salt
  • 1/4 tsp (1 mL) ground black pepper
  • 1 Tbsp (15 mL) canola oil


  • 3/4 cup (175 mL) dry red wine or unsweetened grape juice                        
  • 1 cup (250 mL)  frozen wild blueberries                        
  • 1 Tbsp (15 mL) granulated sugar                        
  • 1 tsp (5 mL) lemon zest                        
  • 1/2 Tbsp (7 mL) cornstarch mixed with 2 Tbsp (30 mL) water


For the medallions:

  1. Using a sharp knife, slice tenderloin into six equal pieces. With cut side down, pound medallions gently with meat mallet, rolling pin or heavy pan until 1/2-inch thick. Pat medallions dry with paper towel; season with thyme, salt and pepper.
  2. Preheat oven to 200 ̊F (100 ̊C).
  3. In skillet heat oil over medium-high heat. Sear medallions, about 2 minutes per side. Transfer medallions to a rack on a rimmed baking sheet; keep warm in oven while making pan sauce.                                

For the sauce:

  1. Drain any fat from skillet. Add wine or grape juice; bring to a boil over high heat, stirring to scrape any brown bits from bottom of skillet. Reduce heat to medium; boil an additional 3 minutes.
  2. Stir in blueberries, sugar and lemon rind; return to a boil. Reduce heat and stir cornstarch mixture into sauce; simmer just until clear. Pour sauce evenly onto warm dinner plates. Top with warm medallions.

Nutritional Analysis



3-4 servings


1 Medallion

Per Serving
Calories 190
Total Fat 5 g
Saturated Fat 1 g
Cholesterol 55 mg
Carbohydrates 9 g
Fiber 0 g
Sugars 3 g
Protein 18 g
Sodium 340 mg
Potassium 398 mg