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Pork Tenderloin Medallions with Raspberry Thyme Sauce

Chef Brian JohnsonThis recipe comes from Chef Brian Johnson who lives in Eden Prairie, Minnesota. He has been in the food service business for over twenty years, and is currently working at General Mills for Aramark as the Catering Chef. He graduated from French Culinary School in the late 1980's and has since worked at restaurants, country clubs, hotels and a health spa.

"Pork tenderloin is an excellent cut of meat that is well suited for many types of cooking. In this recipe the pork tenderloin is cut into medallions and sautéd finished in the raspberry sauce which is complimented with balsamic vinegar and fresh thyme".


4 pork tenderloin medallions (3 ounces each)
1 tablespoon vegetable oil
1/2 cup red onion
1.5 tablespoons fresh thyme
1/4 cup raspberry preserves
2 tablespoons balsamic vinegar
3 tablespoons orange juice
pinch of freshly ground black pepper
pinch of salt

  • Place the pork medallions in a hot sauté pan with the vegetable oil and sauté for 3 minutes on each side.
  • Add the red onion, balsamic vinegar and raspberry preserves and cook an additional 2 minutes or until the pork reaches an internal temperature of 165º.
  • Finish with salt, pepper and fresh thyme.

Serves 4

Chef Brian Johnson