Raspberry Rosemary Sauce On Pork Medallions - cooking recipe
Ingredients
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5 teaspoons vegetable oil, divided
1/3 cup onion, finely chopped
1/3 cup carrot, finely chopped
8 -10 slices orange zest
1 garlic clove, minced
1 1/4 teaspoons dried rosemary, crushed
1/4 teaspoon dried thyme, crushed
1 small bay leaf
6 ounces raspberries, divided
1/4 cup fresh orange juice
1/2 cup white wine
1 1/4 cups chicken stock
4 boneless center cut pork chops
1/4 cup flour
salt (optional)
pepper (optional)
green onion top, for garnish
Preparation
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Heat 2 teaspoons oil in medium saucepan over medium heat.
Add onions, carrots, orange zest, garlic rosemary, thyme and bay leaf.
Cook, stirring occasionally, until vegetables are lightly browned and wilted, about 5 minutes.
Add 1/4 cup raspberries, orange juice, and wine.
Bring to a boil over high heat.
Boil, stirring occasionally, until mixture is reduced to about 2 tablespoons, about 8 to 10 minutes.
Add stock.
Return to a boil.
Reduce heat and simmer for 5 minutes.
Remove from heat and set aside.
At this point sauce may be refrigerated until ready to use.
Preheat oven to 350\u00b0.
Pat pork dry.
In large, oven-proof skillet, heat remaining oil over high heat.
Dust pork evenly with flour on both sides, patting off excess.
When oil is very hot, add pork and cook until well-browned, about 3 minutes.
Turn pork over.
Place pan in oven and cook at until pork is just cooked, 6-7 minutes. Remove meat to platter and keep warm.
Strain sauce into skillet in which pork was cooked, pressing solids with the back of a spoon.
Add any juices on platter.
Bring to a boil over high heat.
Boil, stirring occasionally, until lightly thickened, about 6-8 minutes. Season with salt and pepper if desired.
Serve meat with sauce, reserved raspberries, and green onion tops.
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