Seared Pork Medallions With Saskatoon (Or Blueberry) and Rhubarb

• 1 pork tenderloin
• 1 12 cups saskatoon berries or 1 12 cups blueberries, fresh or frozen
• 1 12 cups rhubarb, fresh or frozen
• 12 cup water
• 2 -3 tablespoons sugar
• 1 pinch salt
• 12 teaspoon pepper
• 1 tablespoon dried rosemary or 1 teaspoon fresh rosemary
• 1 tablespoon dried thyme or 1 teaspoon fresh thyme
• 1 -2 tablespoon butter
• 1 -2 tablespoon white wine (optional)
• canola oil (as needed)

1. SAUCE: Simmer the Saskatoon berries, rhubarb and water over medium heat until soft (approximately 30 minutes).
2. Blend the sauce in a food processor until smooth.
3. Stir in the sugar, salt, pepper, rosemary, thyme, and white wine.
4. PORK MEDALLIONS: Trim the fat and the silvery membrane from the pork tenderloin.
5. Slice the tenderloin into 1 thick medallions.
6. Heat the canola oil in a very hot, heavy frying pan.
7. For medium-rare medallions, sear them for about 1 1/2 minutes on each side.
8. For well-done medallions, sear them for about 4 minutes on each side.
9. Lightly season the medallions with salt and pepper.
10. TO SERVE: Reheat the Saskatoon and rhubarb sauce.
11. Remove the sauce from the heat and quickly whisk in the butter.
12. Drizzle the sauce over the pork medallions and garnish with a sprig of rosemary or thyme.
13. Serve immediately.

pork tenderloin, saskatoon berries, rhubarb, water, sugar, salt, pepper, rosemary, thyme, butter, white wine, canola oil

Taken from www.food.com/recipe/seared-pork-medallions-with-saskatoon-or-blueberry-and-rhubarb-361206 (may not work)