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Pork Tenderloin Medallions with Raspberry Balsamic Sauce

Serves: 2-4


1 pork tenderloin (about 1 pound), cut into 1” slices

1 tsp garlic powder

1 Tbsp Flying Olive Garlic Extra Virgin Olive Oil or a Flying Olive EVOO of Choice

½ cup seedless raspberry jam

2 Tbsp Flying Olive Traditional or Aged Dark Balsamic or 1 Tbsp Raspberry Balsamic Vinegar and 1 Tbsp of Traditional or Aged Balsamic (We found 2 Tbsp of the Raspberry was a little too much, but if you LOVE the Raspberry, go for it!)

2 tsp Dijon mustard

½ pint of fresh raspberries for garnish, if desired


Cut the pork tenderloin into 1” slices. On a cutting board, place 1 sheet of plastic wrap, then the pork tenderloin slice, and top it with another sheet of plastic wrap. Flatten pork to ½” thickness. Sprinkle with the garlic powder as you go. Repeat until all the slices are flattened and sprinkled with the garlic powder.

In a large skillet over medium heat, cook the pork in the Flying Olive EVOO of Choice for about 3-5 minutes on each side or until the meat is no longer pink.

Meanwhile, in a small bowl, add the jam, Flying Olive Traditional or Aged Dark Balsamicand/or Raspberry Balsamic Vinegar, and mustard to the pan.

Remove the pork slices and keep them warm under a foil tent. Add the jam mixture to the pan and cook and stir for 2-3 minutes scraping up any browned bits. When the sauce becomes thick, remove the sauce from the pan. Spoon over the pork, and garnish with fresh raspberries, if desired. Serve.

Submitted by Chuck and Barb L.