Raspberry Rosemary Sauce On Pork Medallions
The sauce can be made ahead of time. from the driscoll's website.
Steps
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.
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 w.
Ingredients
vegetable oil, onion, carrot, orange zest, garlic clove, dried rosemary, dried thyme, bay leaf, raspberries, fresh orange juice, white wine, chicken stock, boneless center cut pork chops, flour, salt, pepper, green onion top