Seared Pork Medallions With Saskatoon Or Blueberry And Rhubarb Recipes

PAN-SEARED PORK TENDERLOIN WITH RHUBARB COMPOTE

Pan-Seared Pork Tenderloin with Rhubarb Compote image

Categories Fruit Pork Dinner Meat Pork Tenderloin Spring Rhubarb Bon Appétit

Yield Makes 6 servings

Number Of Ingredients 9

Ingredients

6 tablespoons olive oil, divided
1 1/2 tablespoons ground black pepper
1 tablespoon salt
2 teaspoons dried rubbed sage
2 teaspoons fennel seeds, ground in spice mill or in mortar with pestle
2 1/2 pounds pork tenderloins (about 2 large or 3 medium), trimmed of fat and sinew
2 tablespoons chopped fresh parsley
Fresh sage sprigs
Rhubarb Compote

Steps:

Mix 3 tablespoons olive oil, ground black pepper, salt, dried sage, and ground fennel in small bowl. Rub oil mixture all over pork tenderloins; place in large baking dish and let stand 20 minutes.
Heat remaining 3 tablespoons oil in large nonstick skillet over medium-high heat. Add pork and cook until browned on all sides, about 6 minutes. Reduce heat to medium; cover and cook until instant-read thermometer inserted into center of pork registers 150°F, turning pork occasionally, about 8 minutes longer for medium tenderloins and 10 minutes for large.
Transfer pork to cutting board; let rest 5 minutes. Cut pork crosswise into 1/2-inch-thick slices; arrange on platter. Sprinkle with parsley; garnish with sage sprigs. Serve with Rhubarb Compote.

SEARED PORK MEDALLIONS WITH SASKATOON (OR BLUEBERRY) AND RHUBARB

Seared Pork Medallions With Saskatoon (Or Blueberry) and Rhubarb image

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.

Provided by Nif_H

Categories Pork

Time 40m

Yield 4 serving(s)

Number Of Ingredients 12

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)

Steps:

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.
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.
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.

Nutrition Facts : Calories 65.8, Fat 3.2, SaturatedFat 1.9, Cholesterol 7.6, Sodium 62.8, Carbohydrate 9.8, Fiber 1.6, Sugar 6.8, Protein 0.6

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