Prep 10 mins
Cook 30 mins
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.
- 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)
- 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.