PORK MEDALLIONS WITH BLACKBERRY COMPOTE

Posted in Celebrate Wednesday, Pork, Sous-Vide Cooking by

Sounds pretty fancy, doesn’t it? But this was our dinner on a humble Wednesday night, which would make it appropriate for a “Celebrate Wednesday” post. It’s been a long while,  I confess I totally forgot about my own blog feature. The pork was prepared sous-vide, but of course you can use any method you prefer. I love the sous-vide path because it results in perfect texture and gives me a lot of flexibility in timing.  In the case of medallions, after cooking them whole in the water bath I slice and sear them briefly on a screaming hot non-stick pan with ridges, but you can also use a grill. On weeknights I am all for convenience and prefer not to wait for the grill to heat up.  Your call.

pork-tenderloin

PORK MEDALLIONS WITH BLACKBERRY COMPOTE
(from the Bewitching Kitchen)
(sous-vide or regular cooking)

1 pork tenderloin, trimmed, silver skin removed
1/2 teaspoon salt
2 teaspoons minced ginger
1 tablespoon butter
lemon juice
for the compote:
1 tablespoon butter
2 cups blackberries
1 teaspoon arrowroot powder
2 teaspoons lemon juice
zest of 1/2 lemon
pinch of cardamon
pinch of salt

Season the pork with salt, rub the ginger all over, squirt a little lemon juice. Place it in a vacuum sealable bag, add the butter on top and seal the bag. Cook sous-vide at 140 to 145 F for 3 to 6 hours. When it’s time to serve, cut the pork in medallions and sear each slice on a screaming hot pan, preferably non-stick with ridges.  You can also sear it on a grill.  If you don’t have a sous-vide gadget, sear the pork after seasoning on a skillet with a mixture of butter and olive oil, then place in a 400 F oven until done to your liking.  Cut in slices and proceed with the recipe.

Make the compote. In a saucepan, melt the butter over medium heat. In a medium bowl, toss the berries with the arrowroot powder, then add the berries, lemon juice, cardamon, and salt to the pan. Cook over low heat until the berries soften and the liquid seems a bit thick and syrupy, about 15 minutes, stirring every once in a while.

Spoon the compote, either warm or room temperature over the seared pork slices, and serve right away.

ENJOY!

to print the recipe, click here

Comments: Pairing pork with fruit works very well for my taste.  Phil goes along for the ride, but I suppose he is not as into it as I am. I debated whether to process the fruit to make more of a sauce, but for the sake of speed and simplicity, I served it with blackberries still intact, although ready to melt in the mouth. The compote was still warm when I spooned over the meat, next day for my lunch I barely killed the cold from the fridge with a quick microwave step. Even at room temperature it does its job well.   Mashed cauliflower and green beans with almonds tied up our dinner. Interestingly,  this meal took me back to a dinner in Germany a looong time ago with my first husband and his family. That evening I had venison with blackberry sauce, and it stayed in my memory as one amazing meal.  I could not participate of their lively conversation in German, so maybe that made it for an even more intense gastronomic experience, all my senses converged to taste and smell…  Gotta dance to the music. Always.

😉

pork-medallions-with-blackberry-compote

 

 

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22 thoughts on “PORK MEDALLIONS WITH BLACKBERRY COMPOTE”

  5. Sally, I myself pretend to not be a fan of fruit with meat, but whenever I order a dish at a restaurant that uses it (with hesitation) I am always astounded how great it tastes! I MUST step outside my comfort zone. Especially with blackberries, they have that wonderful tart taste AND I can pick them fresh at our river property in the fall. Great recipe, and I love that I now own a sous vide to use that no-fail cooking method. 🙂

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  6. Reblogged this on Travels with a Culinary Artist and commented:
    I made this for dinner last night without hesitation as I recently served Pork Tenderloin Sliders with a homemade Blackberry Mustard! I like this compote due to it’s lack of sugar! The blackberries were perfect with the pork! I seared my pork medallions in a cast iron skillet with some ghee. Yum-Yum! Enjoy and Eat Well…Be Well!

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  8. Sally, I have never used blackberries with pork tenderloin, We love home made applesauce with our pork. But I do have frozen, Farmer’s Market Blackberries in the freezer and want to give this a try. Thanks for your adventures.

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    • Apple are a classic for sure! I should make a recipe I used to make decades ago, simple pork with apples and mustard cream sauce. Your comment made me remember this totally forgotten gem. ONe of the first things I cooked after getting married the first time. Wow. Talk about a flashback.. the marriage did not work, but that recipe was outstanding! 😉

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