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Pork

Pork Medallions with Blackberry-Balsamic Glaze
Ingredients
1 (6 oz.) pkg. fresh blackberries, divided
1 1/2 lbs. pork tenderloin
1/4 tsp. salt
1/4 tsp. freshly ground black pepper
2 Tbsp. olive oil, divided
1 bunch scallions, white part only, thinly sliced
1/2 cup balsamic vinegar
1/4 tsp. salt-free Italian seasoning
1 T bsp. all fruit strawberry fruit spread (fruit-juice sweetened, with no sugar added)
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Pork Medallions with Blackberry-Balsamic Glaze

Pork Medallions with Blackberry-Balsamic Glaze

Pork Medallions with Blackberry-Balsamic Glaze
Three Stars Guiding Stars
  • Servings:Serves 4
  • Prep Time:15 minutes
  • Cook Time:15 minutes
directions
1. Wash and drain the berries. Add half the berries to a food processor or blender and puree. (Alternatively, use an immersion blender.) Position a fine sieve over a small bowl; place puree in the sieve and press with the back of a ladle or spoon to work the liquid through the sieve, extracting as much puree as possible; there should be about 1/4 cup. Discard the blackberry seeds and set the puree aside.
2. Using a sharp knife, carefully remove and discard the tough, pearly membrane on the tenderloin. Cut the meat into 12 equal slices, each about 3/4-inch thick. (If the slices are thicker than that, place the pork between layers of plastic wrap and pound lightly with a rolling pin to 3/4-inch thickness.) Sprinkle pork with salt and pepper.
3. Heat 1 Tbsp. of the oil in a large nonstick skillet over medium heat until hot; add half the pork pieces (so as not to crowd them in the skillet). Cook pork until lightly browned on the bottom, about 4 minutes. Turn and cook on the other side another 2 to 3 minutes (pork will still be slightly pink inside). Transfer pork to a plate and tent with foil. Repeat with the remaining 1 Tbsp. oil and the rest of the pork. Cover pork with foil and set aside.
4. Add scallions to the skillet and cook over medium heat, stirring constantly, for 2 minutes to soften slightly. Add vinegar, blackberry puree, and Italian seasoning, and cook, stirring occasionally, until the mixture has reduced by half, about 5 minutes. (Check amount of reduction by pouring the vinegar mixture into a liquid measuring cup ? it should be about 1/4 cup - then return mixture to skillet.) Stir in strawberry spread.
5. Add pork, plus any juices, back to the skillet. Cook 1 to 2 minutes to reheat. Using tongs, turn each piece of pork to coat other side with the blackberry glaze. Divide pork medallions among 4 plates. Spoon any remaining glaze over pork. Garnish with reserved fresh blackberries and serve immediately
Source: Hannaford fresh Magazine, July - August 2015

 
 
 
 
 
 
 
 
 
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