Pork Medallions With Blackberry Chutney Food

PORK MEDALLIONS WITH BLACKBERRY CHUTNEY

Steps:

• In a small saucepan, melt 1 tablespoon butter over medium. Saute shallots until tender, 8 minutes. Add vinegar, brown sugar, and blackberries and cook until mixture is syrupy and some of the berries have collapsed, 10 minutes. Season with salt and pepper.
• Meanwhile, season pork with salt and pepper. In a large skillet, melt 1 tablespoon butter over medium-high. Add half the pork and cook until golden brown and cooked through, flipping once, about 8 minutes. Repeat with remaining 1 tablespoon butter and pork. Serve pork topped with chutney.

PORK MEDALLIONS WITH BALSAMIC VINEGAR AND CAPERS

Steps:

• Place the flour, garlic salt, and pepper into a plastic bag. Shake to mix, the add the pork tenderloin pieces, and shake again to coat. Shake off the excess flour.
• Heat the oil in a large skillet over medium-high heat. Cook the pork medallions in the hot oil until golden-brown on both sides, 2 to 3 minutes per side. Pour in the balsamic vinegar and chicken broth. Bring to a boil, then reduce heat to medium, and simmer until the pork is no longer pink in the center, 3 to 4 minutes. Remove the pork to a serving platter, then stir the lemon zest and capers into the simmering sauce. Continue simmering until the sauce has thickened to your desired consistency.

PORK MEDALLIONS WITH BLACKBERRY SAUCE

Steps:

• Sprinkle pork evenly with salt, pepper, and allspice.
• Cover and chill 30 minutes.
• Grill pork, covered, over medium-high heat for 20 minutes or until meat thermometer registers 160°, turning pork once.
• Remove from grill and let stand for 10 minutes.
• In a small saucepan, melt 2 tablespoons butter over medium-high heat.
• Add in shallots; stir/saute for 5 minutes or until tender.
• Add in wine; cook 13 minutes or until liquid is reduced by half.
• Lower heat to low; whisk in fruit spread and remaining butter; cook 2 minuutes or until slightly thickened.
• Cut pork into 1/4-inch slices.
• Drizzle blackberry sauce over pork; garnish with fresh blackberries and thyme sprigs, if desired.

PORK MEDALLIONS WITH RASPBERRY-BALSAMIC SAUCE

Steps:

• Flatten pork to 1/2-in. thickness; sprinkle with garlic powder., In a large skillet over medium heat, cook pork in oil for 3-5 minutes on each side or until no longer pink. Remove and keep warm. Add the jam, vinegar and mustard to the pan. Cook and stir for 2-3 minutes or until thickened. Serve with pork.

PORK MEDALLIONS WITH A BLACKBERRY WINE SAUCE

Steps:

• Rub -- In a small bowl, add the olive oil, vinegar and seasonings and mix well. Rub this over the pork medallions and place in a small pan and cover well with saran wrap. You can also put them in a ziploc baggie if you prefer. Let them marinate at least 2 hours up to all day.
• Pork -- Heat up a large skillet to medium high heat and add the butter and olive oil. Cook the pork 4-5 minutes on the first side and flip. It should only take 3-4 minutes on the second side. You want a nice sear on both sides and they should be medium, just a hint of pink. But cook them to the temperature you prefer. 140-145 is medium. Just don't overcook them. Remove the pork and set on a plate to the side and cover. And, remember, the pork will continue to cook a bit.
• Sauce -- now in the pan that you cooked the pork in (still on medium to medium/high heat) add the shallots and stir until they start to soften, just a minute. Then deglaze with the white wine and cook another minute. Now, add the blackberry jelly, balsamic vinegar, and chicken broth, herbs, salt and pepper and let reduce. Simmer on medium low for about 3-5 minutes as the sauce reduces. Add in the butter right at the end to make a nice glaze.
• Serve -- Plate the medallions over some cooked rice with the blackberry glaze. ENJOY!
• NOTE: If possible, I would definitely cook the rice in chicken broth and then add some fresh thyme or rosemary to tie together all the flavors, and to add some depth to the dish.