Sauteed Pork Tenderloin Medallions Raspberry Thyme Sauce

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Pork tenderloin medallions with raspberry thyme sauce. Pork tenderloin is an excellent cut of meat that is well suited for many types of cooking. In this recipe the pork tenderloin is cut into medallions and sauteed finished in the raspberry sauce which is complimented with balsamic vinegar and fresh thyme.

4 pork tenderloin medallions (3 ounces each)
1 tablespoon vegetable oil
1/2 cup red onion
1.5 tablespoons fresh thyme
1/4 cup raspberry preserves
2 tablespoons balsamic vinegar
3 tablespoons orange juice
pinch of freshly ground black pepper
pinch of salt

Place the pork medallions in a hot saute pan with the vegetable oil and saute for 3 minutes on each side. Add the red onion, balsamic vinegar and raspberry preserves and cook an additional 2 minutes or until the pork reaches an internal temperature of 145 degrees. Finish with salt, pepper and fresh thyme. A great tool to test the temperature of many different meats, fish and poultry can be found below. I carry one of these at work daily, a must for any serious chef or cook.

Servers 2
Recipe Modified By Brian Johnson From A Cooking Light Recipe

Posted in Pork Recipes