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 coated in a glossy Blackberry Balsamic reduction with caramelized shallots and fresh sage. Sweet, savory, and aromatic — a fast, elegant dish with restaurant-quality depth.
Recipe Overview
Servings: 4
Prep Time: 10 minutes
Cook Time: 15 minutes
Ingredients
1 lb pork tenderloin, sliced into 1-inch medallions
¼ cup Blackberry Dark Balsamic (plus extra for finishing)
2 shallots, thinly sliced
2 cloves garlic, minced
1 tsp chopped fresh sage (plus extra for garnish)
1 tbsp Garlic Mushroom Olive Oil
1 tbsp butter
Salt and black pepper
Instructions
• Season pork medallions generously with salt and black pepper.
• Heat Garlic Mushroom Olive Oil in a skillet over medium-high heat.
• Sear pork medallions 2–3 minutes per side until golden and just cooked through. Remove and set aside.
• Reduce heat to medium and add shallots. Sauté until softened and lightly caramelized.
• Add garlic and cook 30 seconds until fragrant.
• Pour in Blackberry Dark Balsamic while scraping up the browned bits from the pan.
• Simmer 1–2 minutes until slightly reduced and glossy.
• Stir in butter for a smooth finish. Add 1–2 tbsp broth or water if a thinner sauce is desired.
• Return pork medallions to the skillet and spoon sauce over the top for 1 minute.
• Plate and finish with a small drizzle of fresh Blackberry Dark Balsamic and chopped sage.
Chef’s Tip
A splash of broth or white wine while deglazing creates a smoother, more restaurant-style pan sauce and helps balance the richness of the pork.
Flavor Variations
• Use Raspberry Dark Balsamic for brighter berry flavor
• Swap in Fig Dark Balsamic for deeper sweetness
• Use Pomegranate Dark Balsamic for sharper acidity
• Try 25 Star Dark Balsamic for balanced richness and depth
Pairings
Serve with creamy polenta, roasted Brussels sprouts, mashed sweet potatoes, wild rice, or roasted fingerling potatoes. Excellent with Pinot Noir or Syrah.
Recipe Notes
The blackberry and sage combination creates a deeply savory-sweet glaze that works especially well with pork tenderloin. Keeping the medallions slightly juicy preserves tenderness and balances the richness of the reduction.
