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Nutrition Facts
Serving Size 1 (91g) Recipe makes 4 servings The following items or measurements are not included below: 1 pork tenderloins saskatoon berries
Calories 65
Calories from Fat 28		(43%)
Amount Per Serving		%DV
	Total Fat 3.2g	4%
	Saturated Fat 1.9g	9%
	Monounsaturated Fat 0.8g
	Polyunsaturated Fat 0.2g
	Trans Fat 0.0g
Cholesterol 7mg		2%
Sodium 62mg		2%
Potassium 152mg		4%
Total Carbohydrate 9.8g		3%
	Dietary Fiber 1.6g	6%
	Sugars 6.8g
Protein 0.6g		1%
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Seared Pork Medallions With Saskatoon (Or Blueberry) and Rhubarb

Recipe #361206 | 40 min | 10 min prep | add private note

⁽⁰⁾ RATE IT NOW Print Recipe

By: Nif
Mar 16, 2009

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.

SERVES 4 (change servings and units)

Ingredients

1 pork tenderloin
1 1/2 cups saskatoon berries or 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 1½ 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.