Pork Loin Medallions topped with Blueberry Balsamic Sauce served with Creamy Rosemary Thyme Mashed Potatoes and Oven Roasted Asparagus

Pork Loin Medallions topped with Blueberry Balsamic Sauce served with Creamy Rosemary Thyme Mashed Potatoes and Oven Roasted Asparagus



Large Pork Loin (to be cut into ¾ inch medallions)

Black Pepper and Pink Sea Salt

4 tablespoons Unsalted  Butter

2 tablespoons Olive Oil


1 cup Blueberries (frozen or fresh)

½ cup Espresso Balsamic Vinegar

2 tablespoons Honey

1 tablespoon minced Garlic

Orange for zesting 

Mashed Potatoes:

16 ounces Russet Potatoes, peeled and chopped

2 tablespoons unsalted Butter

¼ cup Creme Fraiche

¼ cup Heavy Cream

⅛ teaspoon minced Rosemary

⅛ teaspoon minced Thyme

Bay Leaves


Asparagus Spears, cleaned and cut

½ tablespoon Montreal Seasoning

Olive Oil to drizzle on top 



Preheat the oven to 325 degrees.


Step One: 

Pour all the sauce ingredients into a small pot and turn the burner on high. Once the sauce starts to boil, turn the sauce to a medium heat. Watch the sauce and stir while working on the rest of the meal and adjust the heat as needed. The sauce should be reduced, but not thick.


Step Two:

Cut the pork tenderloin into ¾ inch slices and season them generously on both sides with salt and pepper. Set them aside while you prep the asparagus and potatoes.


Step Three:

Peel your potatoes, cut them into ½ inch pieces, and rinse them with cold water. Put the rinsed potatoes into a medium pot with six cups cold water, a tablespoon of salt, and two bay leaves. Turn the burner on high, and cover the pot with a lid. Boil the potatoes until they are fork tender.


Step Four:

Clean and cut the asparagus. Put the spears on a cookie sheet, drizzle with olive oil, and sprinkle on the Montreal seasoning. Cook at 325 until they are tender, but not mushy, for about 5 to 7 minutes. 


Step Five:

Heat a cast iron skillet on high. Once it is hot, turn it down to a medium high and add in the butter and olive oil. Once the butter is melted, place the pork medallions in the pan and cook for about one to two minutes on each side until golden brown. Remove the pan from the burner and leave the pork in the cast iron pan to rest while you finish the potatoes. 


Step Six:

Drain your cooked potatoes, remove the bay leaves,  and return the potatoes to the pot with the other ingredients. Mash and combine them until they are smooth.


Step Six:

Place your roasted asparagus on the plate with a nice portion of potatoes. Place a pork medallion on top of the vegetables at an angle and then top the pork chop with  ½ cup of the blueberry sauce.


Step Seven:

Enjoy and share this amazing meal with the ones you love!



The flavors of this dish, especially the rosemary, thyme, and blueberry sauce, remind me of my Thanksgivings with my daughters and husband. My girls have a short window to celebrate Thanksgiving with their busy lives, (a new job and college) so I created this meal to spend more time at the table than in the kitchen roasting a turkey with all the fixings. This simple, beautiful plate celebrates being together and having a lot of time to play games and catch up on their busy, young lives! 

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