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 Mushroom Olive Oil. It is fast enough for a weeknight but elegant enough for guests.

Ingredients

1¼ lbs pork tenderloin, trimmed and sliced into 1-inch medallions
Kosher salt and freshly ground black pepper
1 tbsp Garlic Mushroom Olive Oil
2 medium shallots, thinly sliced
2 garlic cloves, minced
1 tsp finely chopped fresh sage, plus more for garnish
⅓ cup low-sodium chicken broth
⅓ cup Blackberry Dark Balsamic, divided
1 tsp Dijon mustard
1 tbsp cold butter
Optional: 1 tsp 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 Mushroom Olive Oil in a large skillet over medium-high heat until shimmering.

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

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

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

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

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

• Stir in ¼ cup Blackberry Dark Balsamic and Dijon mustard. Simmer 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 and is coated in sauce.

• Remove from heat. Stir in the remaining Blackberry Dark Balsamic and cold butter until the sauce is smooth and glossy. Add honey only if you want 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 finish and glaze. The final splash of Blackberry Dark Balsamic keeps the berry flavor bright instead of cooked down completely.

Flavor Variations

• Use Raspberry Dark Balsamic for a brighter berry sauce with a little more lift.
• Use Fig Dark Balsamic for a deeper, jammy sauce that pairs beautifully with pork.
• Use Pomegranate Dark Balsamic for a tangier, more savory finish.
• Use 25 Star Dark Balsamic Vinegar for a classic, rounded balsamic pan sauce.
• Swap sage for fresh thyme if serving 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 pork tenderloin into even medallions so they cook at the same rate. If the sauce gets too thick, loosen it with a splash of broth. If it tastes too sharp, simmer it another minute or whisk in the optional honey. Leftovers keep well for 2–3 days refrigerated and reheat best over low heat with a splash of broth.

Bring This Recipe to Life

Blackberry Dark Balsamic

Garlic Mushroom Olive Oil

Raspberry Dark Balsamic

Fig Dark Balsamic

Pomegranate Dark Balsamic

25 Star Dark Balsamic Vinegar