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    Pork Tenderloin Medallions Raspberry


    Source of Recipe


    Recipe Modified By Brian Johnson From A Cooking Light Recipe

    List of Ingredients




    4 pork tenderloin medallions (3 ounces each)
    1 tablespoon vegetable oil
    1/2 cup red onion
    1.5 tablespoons fresh thyme
    1/4 cup raspberry preserves
    2 tablespoons balsamic vinegar
    3 tablespoons orange juice
    pinch of freshly ground black pepper
    pinch of salt

    Recipe



    Place the pork medallions in a hot saute pan with the vegetable oil and saute for 3 minutes on each side. Add the red onion, balsamic vinegar and raspberry preserves and cook an additional 2 minutes or until the pork reaches an internal temperature of 145 degrees. Finish with salt, pepper and fresh thyme. A great tool to test the temperature of many different meats, fish and poultry can be found below. I carry one of these at work daily, a must for any serious chef or cook.

    Servers 2
 

 

 

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