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    You are in: Home / Recipes / Seared Pork Medallions With Saskatoon (Or Blueberry) and Rhubarb Recipe
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    Seared Pork Medallions With Saskatoon (Or Blueberry) and Rhubarb

    Total Time:

    Prep Time:

    Cook Time:

    40 mins

    10 mins

    30 mins

    Nif's Note:

    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.

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    1. 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. 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. 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.

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    Nutritional Facts for Seared Pork Medallions With Saskatoon (Or Blueberry) and Rhubarb

    Serving Size: 1 (216 g)

    Servings Per Recipe: 4

    Amount Per Serving
    % Daily Value
    Calories 65.8
    Calories from Fat 28
    Total Fat 3.1 g
    Saturated Fat 1.9 g
    Cholesterol 7.6 mg
    Sodium 62.7 mg
    Total Carbohydrate 9.7 g
    Dietary Fiber 1.6 g
    Sugars 6.8 g
    Protein 0.6 g

    The following items or measurements are not included:

    saskatoon berries

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