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!
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
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