Raspberry Rosemary Sauce On Pork Medallions

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.