blackberry compote | Bewitching Kitchen

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 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.

😉