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Recipe details
Pork Medallions with Lingonberry Pan Sauce
A quick dinner of browned pork medallions finished in a tangy lingonberry, shallot, mustard, and thyme pan sauce.
≈ 114 kcal/100 g · ≈ 343 kcal/serving
30 minEasyEastern European
For meat, fish and egg dishes, verify the stated internal temperature with a food thermometer. Official temperature chart↗
Ingredients
Units
Base quantities are stored for one person and recalculated automatically.
pork tenderloin, raw, cut into 2.5 cm medallions140 g
ripe lingonberries, whole75 g
shallot, thinly sliced60 g
olive oil15 ml
chicken stock120 ml
Dijon mustard10 g
fresh thyme leaves2 g
kosher salt1 g
ground black pepper0.5 g
Cookware and utensils
large skillet
small bowl
cutting board
chef’s knife
Directions
01
Season the pork medallions with the salt and pepper.
Products
pork tenderloin, raw, cut into 2.5 cm medallions — 140 g; kosher salt — 1 g; ground black pepper — 0.5 g
Action
Season
Time
2 min
Temperature
room temperature
02
Heat the olive oil in a large skillet over medium-high heat.
Products
olive oil — 15 ml
Action
Heat
Time
2 min
Temperature
medium-high heat, about 190°C / 375°F
03
Sear the pork medallions until browned on both sides.
Products
pork tenderloin, raw, cut into 2.5 cm medallions — 140 g
Action
Sear
Time
6 min
Temperature
medium-high heat
04
Transfer the pork to a plate.
Products
pork tenderloin, raw, cut into 2.5 cm medallions — 140 g
Action
Transfer
Time
1 min
Temperature
hot
05
Cook the shallot in the skillet until softened.
Products
shallot, thinly sliced — 60 g
Action
Cook
Time
3 min
Temperature
medium heat
06
Stir the lingonberries, chicken stock, mustard, and thyme into the skillet.
