New This Month

Pork Medallions with Blackberry Chutney


Blackberries and shallots together add a distinctive flavor to these pork medallions, cut from tenderloin.

  • Prep:
  • Total Time:
  • Servings: 4

Source: Everyday Food, July/August 2012


  • 3 tablespoons unsalted butter, divided
  • 2 large shallots, thinly sliced
  • 1/4 cup sherry vinegar
  • 1/4 cup dark-brown sugar
  • 1 1/2 cups blackberries
  • Salt and pepper
  • 1 pork tenderloin (1 1/2 pounds), cut into 1-inch slices and flattened slightly with your palm


  1. 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.

  2. 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.

Reviews Add a comment

  • kutest
    7 MAY, 2014
    This was wonderful. The pork was very tender. It paired perfect with Sarah Smashed potatoes and a green salad.
  • solamentelavida
    9 AUG, 2012
    Just made this last night along with smashed potatoes from another issue of Everyday Food, and it was delicious! This definitely will be going into my rotation!
  • liz_alchemist
    19 JUL, 2012
    Yum! This recipe is delicious! I will definitely be making this again!