Pork Medallions with Raspberry Sauce
Serving size: 4
Calories per serving: 57
1 pork tenderloin, about 1 pound
1/4 teaspoon sea salt
1/4 teaspoon ground black pepper
1 tablespoon extra-virgin olive oil
2 shallots, finely chopped
1/2 cup dry white wine
1 cup low-sodium beef broth
1 teaspoon cornstarch
2 teaspoons honey mustard
1 (16-ounce) pint raspberries
Directions:
Cut tenderloin crosswise into 8 pieces. Place cut side down on a cutting board or work surface and press down on each with the heel of your hand, making each piece about 3/4-inch thick. Pat dry and sprinkle on both sides with salt and pepper. In a large skillet, heat olive oil over medium-high until hot, but not smoking. Add pork medallions and cook 3 to 4 minutes per side or until just cooked through. Remove to a plate and cover to keep warm.
Add shallot to same skillet and cook 30 seconds, stirring. Stir in wine, scraping up any browned bits. Add broth and bring to a boil. Boil 5 minutes to reduce. Meanwhile, in a small cup or bowl, stir cornstarch into 1 tablespoon cold water until dissolved. Whisk cornstarch mixture into reduced broth and cook 1 minute, whisking constantly. Stir in mustard and raspberries and cook just until berries begin to soften, about 2 minutes. Stir in any juices accumulated from the cooked pork. Spoon sauce over pork and serve.
Add shallot to same skillet and cook 30 seconds, stirring. Stir in wine, scraping up any browned bits. Add broth and bring to a boil. Boil 5 minutes to reduce. Meanwhile, in a small cup or bowl, stir cornstarch into 1 tablespoon cold water until dissolved. Whisk cornstarch mixture into reduced broth and cook 1 minute, whisking constantly. Stir in mustard and raspberries and cook just until berries begin to soften, about 2 minutes. Stir in any juices accumulated from the cooked pork. Spoon sauce over pork and serve.
Recipe formatted with the Cook'n Menu Planning Software from DVO Enterprises.
