Recipe: Raspberry Rosemary Sauce on Pork Medallions

RASPBERRY ROSEMARY SAUCE ON PORK MEDALLIONS

1 medium to large orange
2 teaspoons vegetable oil
1/3 cup finely chopped onion or shallots
1/3 cup finely chopped carrot
1 large clove garlic, minced
1 1/4 teaspoons dried rosemary leaves, crushed (or 1 tablespoon fresh rosemary)
1/4 teaspoon dried thyme leaves, crushed (1 teaspoon fresh thyme)
1 small bay leaf
1 (6 ounce) package raspberries, divided use
1/2 cup white wine
1 1/4 cups chicken broth
4 boneless center-cut pork chops
1 tablespoon vegetable oil
1/4 cup flour
Fresh rosemary or thyme sprigs for garnish

Preheat oven to 350 degrees F.

Using a vegetable peeler or zester, cut 8 to 10 strips of only the outer orange portion of orange peel and reserve. Juice orange, reserving 1/4 cup juice.

Heat 2 teaspoons of oil in medium saucepan over medium heat. Add onion, carrot, garlic, orange peel, and herbs. Cook, stirring occasionally, until vegetables are lightly brown and wilted, about 5 minutes.

Add 1/4 cup raspberries, the reserved 1/4 cup orange juice and the white wine. Increase heat to high and bring mixture to a boil. Boil, stirring occasionally, until mixture is reduced to about 2 tablespoons, about 8 to 10 minutes.

Add chicken broth. Bring mixture to a boil again. Reduce heat and simmer 5 minutes. Turn off heat and set aside.

Pat pork dry with paper towels. In a large, oven-proof skillet, heat 1 tablespoon oil over high heat. While oil is heating, dust the pork evenly on both sides with flour, patting off any excess.

When the oil is very hot, add pork medallions and cook until well-browned about 3 minutes. Turn the medallions over, place the skillet in the preheated oven and cook until pork is just cooked through, about 10 minutes. Remove medallions to heat-proof platter or serving plate, cover loosely with foil and keep warm while finishing the sauce.

Strain the sauce into the same skillet in which the pork was cooked, pressing the solids through the strainer with the back of a spoon. Add any juices that may have collected on the platter. Bring to a boil over high heat. Continue to boil, stirring occasionally, until slightly thickened, about 6 to 8 minutes. Taste and season with salt and pepper, if desired.

TO SERVE:
Spoon 1 tablespoon of the sauce in the center of each of 4 warmed dinner plates. Place each pork medallion on top of the sauce. Top with 1 tablespoon sauce, about 2 tablespoons raspberries, and a few sprigs of fresh rosemary or thyme. Serve at once.

Servings: 4
Source: The Berry Bible by Janie Hibler