Raleigh Downtown Farmer's Market

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Pork Medallions with Blackberry Chutney

 

What you’ll need:

3 tablespoons unsalted butter, divided

2 large shallots, thinly sliced

1/4 cup sherry vinegar

1/4 cup dark-brown sugar

1 ½ cups blackberries

Salt and pepper

1 pork tenderloin (1 1/2 pounds), cut into 1-inch slices and flattened slightly with your palm

 

Directions:

In a small saucepan, melt 1 tablespoon butter over medium heat.  Saute shallots until tender, 8 minutes. Add vinegar, brown sugar, and blackberries and cook until mixture is syrupy and some of the berries have collapsed, 10 minutes. Season with salt and pepper.

Meanwhile, season pork with salt and pepper. In a large skillet, melt 1 tablespoon butter over medium-high. Add half the pork and cook until golden brown and cooked through, flipping once, about 8 minutes. Repeat with remaining 1 tablespoon butter and pork. Serve pork topped with chutney.

 

This recipe came from EVERYDAY FOOD, JULY/AUGUST JULY/AUGUST 2012