Raspberry Rosemary Sauce on Pork Medallions

Recipe by Chocolatl
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READY IN: 45mins
SERVES: 4
UNITS: US

INGREDIENTS

Nutrition
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DIRECTIONS

  • Heat 2 teaspoons oil in medium saucepan over medium heat.
  • Add onions, carrots, orange zest, garlic rosemary, thyme and bay leaf.
  • Cook, stirring occasionally, until vegetables are lightly browned and wilted, about 5 minutes.
  • Add 1/4 cup raspberries, orange juice, and wine.
  • Bring to a boil over high heat.
  • Boil, stirring occasionally, until mixture is reduced to about 2 tablespoons, about 8 to 10 minutes.
  • Add stock.
  • Return to a boil.
  • Reduce heat and simmer for 5 minutes.
  • Remove from heat and set aside.
  • At this point sauce may be refrigerated until ready to use.
  • Preheat oven to 350°.
  • Pat pork dry.
  • In large, oven-proof skillet, heat remaining oil over high heat.
  • Dust pork evenly with flour on both sides, patting off excess.
  • When oil is very hot, add pork and cook until well-browned, about 3 minutes.
  • Turn pork over.
  • Place pan in oven and cook at until pork is just cooked, 6-7 minutes. Remove meat to platter and keep warm.
  • Strain sauce into skillet in which pork was cooked, pressing solids with the back of a spoon.
  • Add any juices on platter.
  • Bring to a boil over high heat.
  • Boil, stirring occasionally, until lightly thickened, about 6-8 minutes. Season with salt and pepper if desired.
  • Serve meat with sauce, reserved raspberries, and green onion tops.
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