Rating: 3.48 stars
23 Ratings
  • 5 star values: 5
  • 4 star values: 7
  • 3 star values: 6
  • 2 star values: 4
  • 1 star values: 1

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

Everyday Food, July/August 2012

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Read the full recipe after the video.

Recipe Summary

prep:
35 mins
total:
45 mins
Servings:
4
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Ingredients

Ingredient Checklist

Directions

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.

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  • 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.

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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
05/07/2014
This was wonderful. The pork was very tender. It paired perfect with Sarah Smashed potatoes and a green salad.
Rating: 5 stars
08/09/2012
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!
Rating: Unrated
07/19/2012
Yum! This recipe is delicious! I will definitely be making this again!
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