Make a quick weeknight dinner with this simple pork recipe featuring a pan sauce made of shallots, white wine and sweet raspberries. Serve with steamed green vegetables or baked sweet potatoes.
Special Diets:
Ingredients
Method
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 until just cooked through, 3 to 4 minutes on each side.
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.
Nutritional Info
Serving Size
Calories
300
Total Fat
Saturated Fat
Cholesterol
Sodium
Total Carbohydrate
Dietary Fiber
Total Sugars
Protein
Note: We've provided special diet and nutritional information for educational purposes. But remember - we're cooks, not doctors! You should follow the advice of your health-care provider. And since product formulations change, check product labels for the most recent ingredient information. See our Terms of Service.