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Seared Pork Medallions with Wild Blueberry Pan Sauce

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  • Cut: Tenderloin
  • Prep Time (Minutes): 15
  • Cook Time (Minutes): 15
  • Number of Servings: 3-4



1 pork tenderloin, well-trimmed about 12 oz / 0.375 kg
1 tsp + ½ tsp / 7 mL chopped fresh thyme
Salt and ground black pepper to taste
1 Tbsp / 15 mL canola oil

Pan Sauce:

¾ 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 tsp + ½ tsp / 7 mL cornstarch mixed with 2 Tbsp / 30 mL water


For the medallions:

  1. With sharp knife, slice tenderloin into 6 equal pieces. With cut side down, gently pound medallions with meat mallet, rolling pin or heavy pan until ½- inch thick.
  2. Pat medallions dry with paper towel; season with thyme, salt and pepper.
  3. Preheat oven to 200°F.
  4. In large skillet, heat oil over medium-high heat. Sear medallions until nicely browned, about 2 minutes per side.
  5. Transfer medallions to rack on rimmed baking sheet; keep warm in oven while making pan sauce.

For the pan sauce:

  1. Drain any fat from skillet.
  2. Add wine or grape juice. Bring to a boil over high heat, scraping up any brown bits from bottom of skillet.
  3. Reduce heat to medium; boil an additional 3 minutes.
  4. Stir in blueberries, sugar and lemon zest; return to a boil.
  5. Reduce heat. Stir cornstarch mixture into sauce; simmer just until clear.
  6. Pool sauce onto warm dinner plates. Top with warm medallions.

Manitoba Pork represents 613 Manitoba hog farms