Cut tenderloin crosswise into eight slices, pound each with a meat
mallet to 1/2 inch thickness. In a skillet, heat oil over medium-high
heat. Add pork; cook 3 to 4 minutes on each side or until 145.
Remove from pan; keep warm.
Reduce heat to medium-low; add soy sauce, garlic and ginger to
pan, stirring to loosen brown bits from pan. Add raspberries,
preserves, basil and if desired, mint; cook and stir 2 to 3 minutes
or until slightly thickened. Serve with pork.
Originally Submitted
5/4/2015
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