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.