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Sauteed Medallions of Pork with Blueberry and Apricot Sauces



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1 1/2 cups fresh or frozen blueberries, divided
2 tbsp. sugar, divided
1 tsp. rice wine vinegar
4 medallions pork tenderloin, 2" thick (about 12 - 14 oz.)
2 tbsp. all purpose flour
1/4 tsp. salt
1/8 tsp. ground black pepper
2 tbsp. vegetable oil
2 tsp. chopped shallots
1 cup chicken broth
1 tsp. cornstarch
1 tbsp. apricot preserves


  1. 1
    In a blender, combine 1 cup blueberries, 1 tbsp. sugar and vinegar; blend until smooth. Transfer to a small saucepan and set aside.
  2. 2
    Pound the pork medallions to 1 inch thickness. In a plastic bag, combine the flour, salt, and pepper. Add medallions one at a time and coat with flour mixture. In a medium skillet over medium-high heat, heat 1 tbsp. oil. Add medallions and sauté until golden. Add remaining 1 tbsp. oil, turn medallions and sauté until internal temperature registers 145ºF. Transfer to a plate and cover loosely with aluminum foil. Add the butter and shallots to the pan; cook and stir until they begin to brown, about 1 minute. Whisk together the broth and cornstarch and add to the skillet along with the preserves. Cook and stir until thickened.
  3. 3
    Bring the blueberry-sugar mixture to a boil over high heat, stirring constantly. Remove from heat and fold in the remaining 1/2 cup blueberries.
  4. 4
    Place a medallion on each of 4 serving plates. Drizzle apricot sauce over and around medallions. Drizzle blueberry sauce over apricot sauce.


Richard Jarret, Johnson & Wales University, Providence, Rhode Island

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cuisines North & South American, Other North American
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