Seared Pork Medallions with Wild Blueberry Pan Sauce
Wild blueberry sauce is the perfect pairing for these seared pork medallions.
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:
- 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.
- Preheat oven to 200 ̊F (100 ̊C).
- 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:
- 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.
- 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.
|Total Fat||5 g|
|Saturated Fat||1 g|