Pork Medallions with Blueberry
Sauce
Serves 4
Ingredients
2tbs flour
½ tsp salt
¼ tsp freshly ground pepper
4 boneless pork medallions or chops, well trimmed
2tbs olive oil
½ cup diced onion
1 cup blueberry juice (1 punnet juiced)
½ cup low salt chicken stock
2tbs tomato sauce
2tbs balsamic vinegar
250g fresh blueberries (2 punnets)
¼ cup basil, chopped
Method
- Combine flour, salt, and pepper and lightly coat the pork in the mixture, reserve unused flour.
- In a heavy based fry pan heat 1 tablespoon oil until hot over medium-high heat, add the pork and pan-fry on both sides until golden. Remove pork and place on a plate, cover with foil.
- Heat remaining oil in pan, add onion and cook on medium heat until it begins to brown. Add reserved flour and cook, stirring continually until mixture is dry, about 10 seconds. Add blueberry juice, stock, tomato sauce and vinegar and cook uncovered until the sauce beings to thicken, about 2 minutes.
- Return pork to the fry pan. Add blueberries and basil, reduce heat to medium-low, cover and cook for 1 minute. Turn pork and cook until the blueberries are slightly soft and the sauce has thickened about 1-2 minutes. Serve immediately.