https://youtube.com/watch?v=8y3kfCx6iCE%3Frel%3D0%22+allowfullscreen%3E%3C

Pork Medallions with Wild Blueberry Pan Sauce

Clock Icon 15 mins |
Servings: 3 |
Prep: 5 mins |
Cook: 10 mins

https://youtube.com/watch?v=8y3kfCx6iCE%3Frel%3D0%22+allowfullscreen%3E%3C

Pork Medallions with Wild Blueberry Pan Sauce

Clock Icon 15 mins
Servings: 3
Prep: 5 mins
Cook: 10 mins

Pork Medallions with Wild Blueberry Pan Sauce

Clock Icon 15 mins
Servings: 3
Prep: 5 mins
Cook: 10 mins

Ingredients

Ingredients

  • 1 pork tenderloin, well trimmed, about 12 oz (0.375 kg)
  • 1 1/2 tsp (7 mL) chopped fresh thyme
  • Salt and pepper to taste
  • 1 Tbsp (15 mL) canola oil

Wild Blueberry Pan Sauce

  • 3/4 cup (175 mL) dry red wine
  • 1 cup (250 mL) frozen wild blueberries
  • 1 Tbsp (15 mL) sugar
  • 1 tsp (5 mL) grated lemon rind
  • 1 1/2 tsp (7 mL) cornstarch combined with 2 Tbsp (25 mL) cold water

Method

  1. Cut tenderloin crosswise into six equal pieces.
  2. With cut side down, pound gently to an even thickness, about 1/2-inch.
  3. Pat medallions dry with paper towels; season with thyme, salt and pepper.
  4. Heat oil in skillet over medium-high heat.
  5. Brown medallions, about 2 minutes per side.
  6. Transfer medallions to a rack on a rimmed baking tray in a 200°F/93°C oven to keep warm while making the pan sauce.

Wild Blueberry Pan Sauce

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