Medallions with Port and Blueberries

• 454 g (1 lb cut into 4 medallions) veal tenderloin medallions
• 30 ml (2 tbsp.) olive oil

Marinade

• 60 ml (4 tbsp.) vegetable oil
• 125 ml (1/2 cup) blueberries
• 4 rosemary leaves
• 60 ml (4 tbsp.) Porto
• 30 ml (2 tbsp.) fresh garlic, minced
• 30 ml (2 tbsp.) ground pepper 

1. In a shallow dish, mix all ingredients and add medallions. Cover and marinate at least 2 hours in refrigerator.
2. Remove medallions from marinade and drain. Set aside remaining marinade.
3. In a skillet, heat olive oil and cook medallions over medium high heat for 3-4 minutes on each side.
4. Remove medallions from skillet and keep warm.
5. In another skillet, bring marinade to a boil, and pour marinade directly over medallions.
6. Serve medallions with a mesclun salad and seasonal vegetables.