Raspberry Rosemary Sauce On Pork Medallions

17
Ingredients

10m
Prep Time

35m
Cook Time

45m
Ready In

Recipe: #22524

January 13, 2016

Categories: Chops, Raspberry, No Eggs, more

recipe by:
Chocolatll

"The sauce can be made ahead of time. Adapted from the Driscoll's website."

Original is 4 servings

Metric US

I've Tried It

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 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