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



Ingredient Checklist


Instructions Checklist
  • 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.

Reviews (3)

23 Ratings
  • 5 star values: 5
  • 4 star values: 7
  • 3 star values: 6
  • 2 star values: 4
  • 1 star values: 1
Rating: 5 stars
This was wonderful. The pork was very tender. It paired perfect with Sarah Smashed potatoes and a green salad.
Rating: 5 stars
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!
Rating: Unrated
Yum! This recipe is delicious! I will definitely be making this again!