Pork Medallions with Raspberries
Featured in the book Ma cuisine week-end Book (French Version)
Ingredients
- 1/4 cup (40 g) unbleached all-purpose flour
- 2 pork tenderloins
- 2 tbsp butter
- 1 tbsp (15 ml) olive oil
- 1 onion, finely chopped
- 1 clove garlic, finely chopped
- 1 tsp (5 ml) honey
- 1 tsp (5 ml) raspberry vinegar
- 1/2 cup (125 ml) chicken broth
- 1 cup (135 g) fresh raspberries
Instructions
- With the rack in the middle position, preheat the oven to 350°F (180°C).
- In a shallow bowl, place the flour.
- On a work surface, slice each tenderloin into 6 medallions. Flatten slightly and coat each medallion with flour.
- In an ovenproof skillet over medium-high heat, brown the medallions in the butter and oil for 1 minute per side. Season with salt and pepper. Transfer to a plate and set aside.
- In the same skillet, soften the onion and garlic. Add the honey and cook for 1 minute while stirring. Deglaze with the vinegar. Add the broth and 1/2 cup (70 g) of the raspberries. Cook for 1 to 2 minutes. Return the medallions to the skillet and cook for 10 minutes. Add the remaining raspberries. Adjust the seasoning.
- Divide the medallions among 4 plates. Drizzle with the sauce. Serve with asparagus, if desired.
Featured in the book Ma cuisine week-end Book (French Version)