Pork Medallions With Port & Blueberry Sauce

4
Servings
5m
Prep Time
20m
Cook Time
25m
Ready In


"Simple and easy with bold flavors"

Original recipe yields 4 servings
OK

Nutritional

  • Serving Size: 1 (263.4 g)
  • Calories 348.2
  • Total Fat - 16.2 g
  • Saturated Fat - 6 g
  • Cholesterol - 110.6 mg
  • Sodium - 1243.4 mg
  • Total Carbohydrate - 15.3 g
  • Dietary Fiber - 0.9 g
  • Sugars - 10.3 g
  • Protein - 36.3 g
  • Calcium - 84.9 mg
  • Iron - 2.3 mg
  • Vitamin C - 6.4 mg
  • Thiamin - 0 mg

Step 1

Preheat the oven to 190°C (375°F).

Step 2

In a saucepan, heat the sugar and the vinegar over medium-high heat.

Step 3

Monitor the boiling liquid closely, without stirring, until the syrup turns amber.

Step 4

Add the demi-glace and port.

Step 5

Simmer slowly and reduce until desired consistency.

Step 6

Adjust the seasoning.

Step 7

Add the blueberries at the last minute.

Step 8

Meanwhile, in a skillet, heat the oil and butter over medium-high heat.

Step 9

Season the medallions with salt and pepper.

Step 10

Once the butter foams well, sear the meat on each side.

Step 11

Place the medallions on a baking sheet.

Step 12

Place in the oven and cook for 15 to 17 minutes for rosy perfection.

Step 13

Remove from the oven and cover with aluminum foil.

Step 14

Let rest for about 5 minutes.

Step 15

Place the medallions on plates.

Step 16

Top with sauce.

Step 17

Serve with buttered noodles and steamed broccoli.

Tips & Variations


No special items needed.

ForeverMama

Do you wanna say, Delicious and High-end Gourmet! Yep, this was an Awesome dish all around. This is the perfect meal to impress guests and fits right into the Romantic category, served with some complimentary wine, Oh My! At first I wasn’t too sure about the sauce given that I didn’t have demi-glace, but used it as suggested that I bought from Amazon, I’ve made my own before, but it’s so time intensive and veal bones (and sometimes shanks too) are required, so buying is the best option and it thickens up by its own nature. But, if you don’t have it, beef “Better than Bouillion” brand would be a tasty option as well. The sauce came out so darn tasty, beefy, sweet and robust (used a good grind of black pepper) and the blueberries is the cherry on top. I did however add just a bit of red pepper flakes, and because I pounded by medallions a bit to even them out, they didn’t need to go in the oven. Thanks so much, Marra, for sharing! Made it for Only the Lonely Tag.

review by:
(15 Jan 2021)