This article originally appeared on The Snakeriverfarms Blog by Sean Olson on 10/20/2015
Pork Tenderloin Medallions with a Blackberry and Red Wine Sauce
The pork tenderloin is incredibly versatile, but sometimes simple and elegant can outperform any fancy effort – especially if your pork is as good as our Kurobuta pork.
In that vein, all it takes is a knife and 45 seconds to turn our Kurobuta tenderloins into medallions instead of a roast. And a simple steakhouse method preparation of the medallions makes for some of the most tender, flavorful and fragrant pork you’ll have.
See the Step by Step and ingredients Here
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