Blackberry Balsamic Seared Pork Medallions with Shallots and Fresh Sage

Blackberry Balsamic Pork Medallions with Shallots & Sage

Description

Tender pork medallions seared until golden, then finished in a glossy Blackberry Dark Balsamic pan sauce with caramelized shallots, fresh sage, garlic, and Garlic Infused Olive Oil. It is fast enough for a weeknight but elegant enough for guests.

Ingredients

1¼ pounds pork tenderloin, trimmed and sliced into 1-inch medallions
Kosher salt and freshly ground black pepper
1 tablespoon Garlic Infused Olive Oil
2 medium shallots, thinly sliced
2 garlic cloves, minced
1 teaspoon finely chopped fresh sage, plus more for garnish
⅓ cup low-sodium chicken broth
⅓ cup Blackberry Dark Balsamic, divided
1 teaspoon Dijon mustard
1 tablespoon cold butter
Optional: 1 teaspoon honey, only if you prefer a slightly sweeter glaze

Instructions

• Pat the pork medallions dry with paper towels. Season both sides generously with kosher salt and black pepper.

• Heat Garlic Infused Olive Oil in a large skillet over medium-high heat until shimmering.

• Add the pork medallions in a single layer and sear for 2–3 minutes per side, until golden brown. Work in batches if needed so the pork browns instead of steams.

• Transfer the pork to a plate and tent loosely with foil. Let the pork rest while the sauce comes together.

• Reduce the heat to medium. Add the shallots to the skillet and cook for 3–4 minutes, stirring often, until softened and lightly caramelized.

• Add the garlic and sage and cook for about 30 seconds, just until fragrant.

• Pour in the chicken broth and scrape up the browned bits from the bottom of the skillet.

• Stir in ¼ cup Blackberry Dark Balsamic and the Dijon mustard. Simmer for 2–3 minutes, until slightly reduced and glossy.

• Return the pork and any resting juices to the skillet. Spoon the sauce over the medallions and simmer gently for 1–2 minutes, just until the pork reaches 145°F.

• Remove the skillet from the heat. Stir in the remaining 1 tablespoon Blackberry Dark Balsamic and the cold butter until the sauce is smooth and glossy. Add the honey only if you prefer a sweeter finish.

• Serve warm with extra sauce spooned over the top and a light sprinkle of fresh sage.

Chef’s Tip

Pork tenderloin is lean, so the key is not overcooking it. Sear the medallions quickly, let them rest while you build the sauce, then return them to the pan only long enough to reach 145°F and become coated in the glaze. The final tablespoon of Blackberry Dark Balsamic is added off heat to keep the berry flavor bright rather than cooking it down completely.

Flavor Variations

• Raspberry Dark Balsamic creates a brighter berry sauce with a little more lift.
• Fig Dark Balsamic gives the pork a deeper, rounder fruit character.
• Pomegranate Dark Balsamic provides a tangier, more savory finish.
• 25 Star Dark Balsamic creates a classic, rounded balsamic pan sauce.
• Substitute fresh thyme for the sage when serving the pork with potatoes, mushrooms, or roasted carrots.

Pairings

Serve with creamy polenta, mashed sweet potatoes, roasted Brussels sprouts, wild rice, roasted fingerling potatoes, sautéed mushrooms, or garlicky green beans. Pinot Noir, Syrah, or a fruit-forward red blend pairs especially well with the blackberry, sage, and pork.

Recipe Notes

Slice the pork tenderloin into evenly sized medallions so they cook at approximately the same rate. Because thickness and pan temperature vary, use an instant-read thermometer to determine doneness rather than relying only on cooking time.

The pork reaches its safe finishing temperature at 145°F. Avoid continuing to cook the medallions beyond that point, as pork tenderloin is lean and can become dry when overcooked.

The ⅓ cup Blackberry Dark Balsamic is intentionally divided: ¼ cup is simmered into the pan sauce, and the remaining 1 tablespoon is added off heat for a fresher blackberry-balsamic finish.

If the sauce becomes too thick, loosen it with a small splash of chicken broth. If you prefer a sweeter glaze, whisk in the optional teaspoon of honey.

Leftovers can be refrigerated for 2–3 days and reheat best over low heat with a splash of broth to loosen the sauce.

Bring This Recipe to Life

Blackberry Dark Balsamic

Garlic Infused Olive Oil

Raspberry Dark Balsamic

Fig Dark Balsamic

Pomegranate Dark Balsamic

25 Star Dark Balsamic