Pork Medallions with Raspberry Sauce

Pork Medallions with Raspberry Sauce

Serves 4

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.

  • 1 pork tenderloin, about 1 pound
  • 1/4 teaspoon sea salt
  • 1/4 teaspoon ground black pepper
  • 1 tablespoon extra-virgin olive oil
  • 2 shallots, finely chopped
  • 1/2 cup dry white wine
  • 1 cup low-sodium beef broth
  • 1 teaspoon cornstarch
  • 2 teaspoons honey mustard
  • 1 (16-ounce) pint raspberries
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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 3 to 4 minutes per side or until just cooked through. 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: 
Per Serving:300 calories (100 from fat), 11g total fat, 3g saturated fat, 110mg cholesterol, 280mg sodium, 10g carbohydrate (0g dietary fiber, 1g sugar), 35g protein
Special Diets: 

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.

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