RASPBERRY PORK TENDERLOIN

INGREDIENTS:


4 pork tenderloin medallions (3 ounces each)

1 tablespoon vegetable oil

1/2 cup red onion

1 1/2 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

DIRECTIONS:


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, orange juice and raspberry preserves.

Cook an additional 3 minutes on each side or until the pork is cooked through.

Finish with salt, pepper and fresh thyme.

Place medallions on serving dish and spoon any extra sauce from the pan on top.

Serves 2.


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