Pork Medallions with Blackberry Chutney
Blackberries and shallots together add a distinctive flavor to these pork medallions, cut from tenderloin.
- Total Time:
- Servings: 4
Source: Everyday Food, July/August 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
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.