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Pork Medallions with Serrano Blackberry Sauce
Pork medallions seared and served with a fresh blackberry and serrano pepper puree.
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servings: 4
total time: 30 minutes
recipe by: Rae
Ingredients
- 1 pork tenderloin, sliver skin removed, cut into 8 mediallions
- Kosher salt
- Black Pepper
- 2 TBSP oil
- Sauce:
- 1 TBSP olive oil
- 2 TBSP water
- 1 tsp serrano pepper, seeded and minced + more if you like it really spicy
- pinch granulated garlic
- 6 oz fresh blackberries (frozen is a fine substitute)
- 2 tsp honey
- 3/4 tsp kosher salt
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Directions
- Place all the sauce ingredients in a small sauce pan and cover. Turn heat on low (as low as you can) and simmer until the berries begin to turn pink, about 8 minutes. Stir often. Do not let the pan dry out.
- In the mean time preheat the oven 425 degrees F. Then heat an oven proof skillet over high heat. Add the oil and season the medallions with salt and pepper. Once the pan is very hot carefully add the pork. Sear until golden brown on one side. Turn each medallion over and put the pan in the oven for 8 minutes. Pork should register 145 degrees F.
- Puree the blackberry sauce with an immersion blender. Strain through a mesh strainer.
- Serve the pork medallions with the sauce.
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