Seared Pork Medallions with Wild Blueberry Pan Sauce

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

Cut: Tenderloin
Prep Time: 10 minutes

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

Ingredients

Pork:

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

Sauce:

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

Directions

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.

Nutritional Analysis

YIELD:

3-4 servings

SERVING SIZE:

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