Your Life A to Z Recipe: Wednsday August 28, 2013 Medallions of Pork with Raspberry Chipotle Sauce

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Your Life A to Z Recipe: Wednesday, August 28, 2013

Medallions  of Pork with Raspberry Chipotle Sauce- Serves 2 -4

By: Barbara Fenzl of Les Gourmettes Cooking School

 1 tablespoon unsalted butter
 1 pork tenderloin (about 3/4 pound), cut into medallions
 Salt and freshly ground pepper to taste
 1 tablespoon finely chopped shallots
 1 clove garlic, finely chopped
 1 pint fresh raspberries
 1 tablespoon sugar
 1/2 cup dry red wine
 1 cup chicken stock
 1 tablespoon adobe sauce from a can of chipotle chiles
 1 tablespoon butter
 Salt and freshly ground pepper to taste


 Heat butter in a large skillet over medium heat.  Season medallions with salt and pepper and brown meat on both sides, about a minute per side.  Remove to a warm plate and set aside.

 Add shallots and garlic to the pan in which the pork was sautéed and cook about 20 seconds.  Add raspberries and sugar and cook, stirring, 30 seconds longer.  Add wine, scrapping up any bits on the bottom of the pan.  Reduce mixture over high heat until about 1/3 cup remains.  Add stock and adobe sauce; reduce until 3/4 cup of liquid is left.  Strain mixture into a clean saucepan and heat to boiling; whisk in butter and season to taste with salt and pepper.

 Place a large spoonful of sauce on each of two dinner plates and arrange pork medallions in the center of the sauce.