RASPBERRY ROSEMARY SAUCE ON PORK MEDALLIONS

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 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.