Pork Tenderloin Medallions with Blackberry-Thyme Pan Sauce

Steps

1. Step 1

   Pat the pork medallions dry with paper towels and press each one down gently with your palm so it is about 1 inch thick. Season all over with the salt and pepper and let sit at room temperature while you chop the shallot and rinse the blackberries.

   10 min

   • 1 1/2 lb pork tenderloin
   • 1 tsp kosher salt
   • 1/2 tsp black pepper
   • 1 shallot
   • the rest of the blackberries
2. Step 2

   Heat the olive oil in a large skillet over medium-high heat until it shimmers. Add the medallions in a single layer, working in two batches if needed so they aren't crowded. Sear without moving for 3 minutes, flip, and cook 2 to 3 minutes more, until browned and just firm (145°F at the center). Move to a plate and tent loosely with foil.

   8 min

   • 1 1/2 lb pork tenderloin
   • 1 tbsp olive oil
3. Step 3

   Lower the heat to medium. Add the shallot to the same skillet and cook, stirring, for 1 minute, until softened. Pour in the red wine vinegar and scrape the browned bits off the bottom of the pan with a wooden spoon.

   2 min

   • 1 shallot
   • 2 tbsp red wine vinegar
4. Step 4

   Add the chicken stock, honey, thyme sprigs and 1 cup of the blackberries. Simmer briskly, mashing about half the berries against the side of the pan, until the sauce has reduced by about half and coats a spoon, 6 to 8 minutes. Fish out the thyme sprigs.

   8 min

   • 1 cup blackberries
   • 3/4 cup chicken stock
   • 1 tbsp honey
   • 4 sprigs fresh thyme
5. Step 5

   Turn off the heat. Add the cold butter a piece at a time, swirling the pan until each piece melts and the sauce turns glossy. Stir in the remaining 1/2 cup blackberries and any juices from the resting plate, then taste and add salt. Pour into a bowl and cover to keep warm.

   3 min

   • 1/2 cup blackberries
   • 3 tbsp unsalted butter
   • salt
6. Step 6

   Wipe the skillet out, set it over medium-high heat and add the green beans, water and butter with a good pinch of salt. Cover and cook 4 minutes, then uncover and cook, tossing, 2 to 3 minutes more, until the water has cooked off and the beans are bright and crisp-tender.

   7 min

   • 1 lb green beans
   • 1/3 cup water
   • 1 tbsp unsalted butter
   • salt
7. Step 7

   Divide the medallions among plates, spoon the warm blackberry sauce over them and serve with the green beans.

Where it’s from

Written by AI from an idea

Version 1, saved Oct 5, 2026