Seared Pork Medallions With Saskatoon (Or Blueberry) and Rhubarb

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.

• Ready In: 40 mins
• Serves: 4

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)

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.