Seared Pork Medallions With Saskatoon (Or Blueberry) and Rhubarb |
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Prep Time: 10 Minutes Cook Time: 30 Minutes |
Ready In: 40 Minutes Servings: 4 |
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This is a recipe by Maren Lisac, chef of the Blue Plate Diner in Edmonton, Alberta, Canada. This would absolutely impress your guests. Enjoy! A note about pork: the trichinosis parasite has been eradicated from pork in Canada, so it no longer has to be cooked to the well-done stage. Cuts like medallions and chops are much juicier and far more tender if cooked to the medium-rare to the medium-well stages. Ingredients:
1 pork tenderloin |
1 1/2 cups saskatoon berries or 1 1/2 cups blueberries, fresh or frozen |
1 1/2 cups rhubarb, fresh or frozen |
1/2 cup water |
2 -3 tablespoons sugar |
1 pinch salt |
1/2 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) |
Directions:
1. SAUCE: Simmer the Saskatoon berries, rhubarb and water over medium heat until soft (approximately 30 minutes). Blend the sauce in a food processor until smooth. Stir in the sugar, salt, pepper, rosemary, thyme, and white wine.
2. PORK MEDALLIONS: Trim the fat and the silvery membrane from the pork tenderloin. Slice the tenderloin into 1” thick medallions. Heat the canola oil in a very hot, heavy frying pan. For medium-rare medallions, sear them for about 11/2 minutes on each side. For well-done medallions, sear them for about 4 minutes on each side. Lightly season the medallions with salt and pepper.
3. TO SERVE: Reheat the Saskatoon and rhubarb sauce. Remove the sauce from the heat and quickly whisk in the butter. Drizzle the sauce over the pork medallions and garnish with a sprig of rosemary or thyme. Serve immediately.
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