Raspberry Rosemary Sauce On Pork Medallions - cooking recipe

Ingredients
    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
    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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