Pork medallions in blackberry compote over cauliflower puree
Prep Time
Cooking Time
30 minutes total
Yields
2 - 4 servings
Ingredients
Cauliflower puree:
1-2 cups water
1 large head cauliflower (chopped into pieces)
2 Tblspns ghee
1/2 tspn salt
1/2 tspn black pepper
Compote:
1 Tblspn ghee
2 cups Organic blackberries (washed)
1 tspn arrowroot powder (or corn starch)
1 tspn lemon juice
1/4 tspn powdered ginger
1 pinch salt
Pork Medallions:
1 tspn EVOO
1 and 1/2 pounds pork tenderloin (cut into 1/2 inch thick pieces)
1 tspn salt
1/2 tspn ground black pepper
Directions
Steam the cauliflower. Once it is easily pierced with a fork, remove and add to a blender. Set aside
Make the compote: In a small saucepan, warm the ghee over medium heat. In a bowl toss the berries with arrowroot powder, then add berries, lemon juice, ginger and salt to the pan with the ghee. Cook over low heat until some of the berries have collapsed and it becomes syrupy, roughly 10 minutes. While the compote cooks:
Cook the pork: Warm the oil in nonstick pan over med-high heat. Season sliced pork with salt and pepper and add to pan letting cook without flipping for 3 minutes. Then flip and cook other side about 3 minutes. Transfer to a plate and cover with foil to keep warm
Puree: finish the cauliflower puree by adding in the ghee, salt and pepper and blending.
Place puree on plate. Top with pork and then compote.
Notes
You can prepare the cauliflower puree and compote in advance, just store both separately in refrigerator then reheat once pork is done.
Credit
Graze magazine