Pork Medallions with Raspberry Sauce

Ingredients:

2 pork tenderloins
Flour
1 tablespoon olive oil
2 tablespoons butter
1 onion, finely chopped
1 clove garlic, finely chopped
1 teaspoon honey
1 teaspoon raspberry vinegar
125ml chicken broth
250ml fresh raspberries
Salt and pepper

Method:

1. With the rack in the middle position, preheat the oven to 180 degrees Celsius.

2. Use a knife to slice each tenderloin into six medallions. Flatten slightly and dust each medallion with flour.

3. In an ovenproof skillet, heat the oil and butter. Add the medallions and brown for about one minute per side. Season with salt and pepper, then set aside.

4. In the same skillet, soften the onion and garlic. Add the honey and cook for one minute. Deglaze with the vinegar. Add the broth and 125ml of the raspberries. Cook for one to two minutes.

5. Return the medallions to the skillet and bake for 10 minutes. Add the remaining raspberries. Adjust the seasoning.

6. To serve, pour the sauce over the medallions. Serve with asparagus.

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