Seared Pork Medallions With Saskatoon (Or Blueberry) and Rhubarb

May 12, 2023May 12, 20230 2
Seared Pork Medallions With Saskatoon (Or Blueberry) and Rhubarb Recipe
in Main

Prep

10 min

Cook

20 min

Ready In

30 min

Level

Easy

Rating

1 Star2 Stars3 Stars4 Stars5 Stars
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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 )

Nutrision Information

Servings Per Recipe
4
Calories
256
Sugar
10g
Fat
10g
This recipe for Seared Pork Medallions With Saskatoon (Or Blueberry) and Rhubarb is a flavorful and unique twist on a classic pork dish. The combination of savory pork with sweet and tangy berries and rhubarb creates a delicious and complex flavor profile that is sure to impress. Aside from its great taste, this recipe is also loaded with health benefits, including lean protein from the pork tenderloin and antioxidants from the berries and rhubarb. So go ahead and try this recipe for your next dinner party or as a special weeknight treat!

Instructions

1.Preheat oven to 350°F.
2.In a small saucepan, combine saskatoon berries or blueberries, rhubarb, water, sugar, salt, pepper, rosemary, and thyme.
3.Bring to a boil and then reduce to a simmer, cooking until the mixture thickens and the rhubarb has softened.
4.Season the pork tenderloin with salt and pepper.
5.Heat a large skillet over medium-high heat and coat with canola oil.
6.Add the pork tenderloin and sear on all sides until browned.
7.Transfer the pork to a baking sheet and finish cooking in the preheated oven for 8-10 minutes until fully cooked.
8.Let the pork rest for 5 minutes then slice into 1/2 inch medallions.
9.In the same skillet, melt butter and add white wine (if using), stirring to loosen any bits stuck to the pan.
10.Arrange pork medallions on a serving platter and spoon berry-rhubarb mixture over top.
11.Drizzle the pan sauce over the pork and serve while hot.

PROS

This dish is a unique combination of savory pork and sweet berries and rhubarb.

It is simple to make and perfect for a fancy dinner party or a weeknight meal.

CONS

This dish contains a lot of sugar, so it might not be the best option for those watching their sugar intake.

The cooking process requires both a skillet and oven, which can make it a bit time-consuming.

HEALTH & BENEFITS

Pork tenderloin is a lean protein that is low in fat and high in protein.
Berries and rhubarb are high in antioxidants and vitamin C, which help to boost the immune system and fight inflammation.
Rosemary and thyme are both herbs with potential anti-inflammatory properties.

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