Raspberry Rosemary Sauce On Pork Medallions
"The sauce can be made ahead of time. Adapted from the Driscoll's website."
Ingredients
Nutritional
- Serving Size: 1 (255.5 g)
- Calories 425.8
- Total Fat - 24 g
- Saturated Fat - 6 g
- Cholesterol - 118.8 mg
- Sodium - 97.5 mg
- Total Carbohydrate - 16.7 g
- Dietary Fiber - 2 g
- Sugars - 6.7 g
- Protein - 33.3 g
- Calcium - 82.3 mg
- Iron - 1.9 mg
- Vitamin C - 14.7 mg
- Thiamin - 0.6 mg
Step by Step Method
Step 1
Heat 2 teaspoons oil in medium saucepan over medium heat.
Step 2
Add onions, carrots, orange zest, garlic rosemary, thyme and bay leaf.
Step 3
Cook, stirring occasionally, until vegetables are lightly browned and wilted, about 5 minutes.
Step 4
Add 1/4 cup raspberries, orange juice, and wine.
Step 5
Bring to a boil over high heat.
Step 6
Boil, stirring occasionally, until mixture is reduced to about 2 tablespoons, about 8 to 10 minutes.
Step 7
Add stock.
Step 8
Return to a boil.
Step 9
Reduce heat and simmer for 5 minutes.
Step 10
Remove from heat and set aside.
Step 11
At this point sauce may be refrigerated until ready to use.
Step 12
Preheat oven to 350°.
Step 13
Pat pork dry.
Step 14
In large, oven-proof skillet, heat remaining oil over high heat.
Step 15
Dust pork evenly with flour on both sides, patting off excess.
Step 16
When oil is very hot, add pork and cook until well-browned, about 3 minutes.
Step 17
Turn pork over.
Step 18
Place pan in oven and cook at until pork is just cooked, 6-7 minutes. Remove meat to platter and keep warm.
Step 19
Strain sauce into skillet in which pork was cooked, pressing solids with the back of a spoon.
Step 20
Add any juices on platter.
Step 21
Bring to a boil over high heat.
Step 22
Boil, stirring occasionally, until lightly thickened, about 6-8 minutes. Season with salt and pepper if desired.
Step 23
Serve meat with sauce, reserved raspberries, and green onion tops.
Tips
No special items needed.