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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 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.