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