Seared Pork Medallions With Saskatoon (Or Blueberry) and Rhubarb

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.

• Total Time: 40 mins
• Prep Time: 10 mins
• Cook Time: 30 mins

Ingredients:

Servings: 4

• 1 pork tenderloin
• 1 ½ cups saskatoon berries or 1 ½ cups blueberries , fresh or frozen
• 1 ½ cups rhubarb , fresh or frozen
• ½ cup water
• 2 -3 tablespoons sugar
• 1 pinch salt
• ½ 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)

Directions:

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. 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. 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.