Raspberry Rosemary Sauce on Pork Medallions
Elevate your weeknight dinner or impress your guests with this elegant dish of Raspberry Rosemary Sauce on Pork Medallions. Tender pork medallions, perfectly seared to golden perfection, are draped in a luscious, sweet-tart raspberry sauce infused with fragrant rosemary, honey, and balsamic vinegar for a sophisticated flavor profile. The sauce’s delicate balance of sweet, savory, and tangy notes pairs beautifully with the succulent pork, while a touch of butter lends a velvety finish. Ready in under 40 minutes, this easy-to-follow recipe is ideal for both special occasions and effortless gourmet meals at home. Serve these medallions alongside creamy mashed potatoes or vibrant roasted vegetables for a deliciously well-rounded meal. Perfect for fans of gourmet yet approachable recipes, this dish is sure to stand out on your dinner table! Add keywords like "pork medallions with fruit sauce," "easy pork tenderloin recipes," or "raspberry rosemary sauce recipe" to your search for even more inspired cooking ideas.
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Recipe Information
Ingredients
- 1 pound pork tenderloin
- 2 tablespoons olive oil
- 1 teaspoon salt
- 0.5 teaspoons black pepper
- 2 teaspoons fresh rosemary
- 1 cup fresh raspberries
- 2 tablespoons honey
- 1.5 tablespoons balsamic vinegar
- 0.5 cups chicken stock
- 1 tablespoon unsalted butter
Instructions
Trim any silver skin from the pork tenderloin and cut it into 1-inch-thick medallions.
In a small bowl, mix the salt, black pepper, and 1 teaspoon of chopped fresh rosemary. Rub this mixture onto both sides of the pork medallions.
Heat 1 tablespoon of olive oil in a large skillet over medium-high heat. Add the pork medallions in batches, searing for 3-4 minutes on each side until golden brown and cooked through (145°F internal temperature). Transfer the cooked medallions to a plate and cover with foil to keep warm.
In the same skillet, reduce the heat to medium and add the remaining 1 tablespoon of olive oil. Stir in the remaining 1 teaspoon of rosemary, cooking for 30 seconds until fragrant.
Add the fresh raspberries, honey, and balsamic vinegar to the skillet. Use a spoon to gently mash some of the raspberries while stirring.
Pour in the chicken stock and simmer the mixture for 5-7 minutes, allowing it to reduce and thicken slightly.
Remove the skillet from the heat and stir in the unsalted butter to create a glossy sauce. Taste and adjust seasoning as needed.
Pour the raspberry rosemary sauce over the pork medallions and garnish with additional rosemary sprigs or fresh raspberries if desired.
Serve immediately with your choice of side dishes, such as mashed potatoes or roasted vegetables.
Nutrition Facts
Calories |
318 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 14.4 g | 18% | |
| Saturated Fat | 4.2 g | 21% | |
| Polyunsaturated Fat | 0.5 g | ||
| Cholesterol | 88 mg | 29% | |
| Sodium | 888 mg | 39% | |
| Total Carbohydrate | 17.3 g | 6% | |
| Dietary Fiber | 4.2 g | 15% | |
| Total Sugars | 12.1 g | ||
| Protein | 30.4 g | 61% | |
| Vitamin D | 0.3 mcg | 1% | |
| Calcium | 29 mg | 2% | |
| Iron | 2.0 mg | 11% | |
| Potassium | 635 mg | 14% | |
*The % Daily Value tells you how much a nutrient in a serving of food contributes to a daily diet. 2,000 calories a day is used for general nutrition advice.
