| CATEGORY |
CUISINE |
TAG |
YIELD |
| Meats, Grains |
Sami |
From hard c, Jill |
6 |
Servings |
INGREDIENTS
| 1 |
|
Pork Tenderloin (1 1/4 Lbs.); 1" Slices |
| 1/2 |
ts |
Dried Basil |
| 1/2 |
ts |
Salt |
| 1/2 |
ts |
Pepper |
| 1/2 |
c |
Seedless Raspberry Jam |
| 2 |
tb |
Balsamic Vinegar |
| 1 |
tb |
Olive Oil |
| 1/2 |
c |
Red Onion; Chopped |
INSTRUCTIONS
Flatten each tenderloin slice with palm of hand (into medallions); set
aside. In small bowl, combine basil, salt, and pepper. Sprinkle both sides
of tenderloin with seasoning mixture. In small bowl, combine raspberry jam
and vinegar. Heat oil in large skillet. Add tenderloin teaks and cook for 4
to 5 minutes on each side. Remove from skillet. Add onion to skillet and
saute in meat juices for 1 minute. Add jam/vinegar mixture and cook for 1
to 2 minutes to reduce. Return tenderloin to skillet and cook in sauce
until heated through.
Recipe by: Dierberg's Home Economists
Posted to MC-Recipe Digest by Jill Proehl <jpxtwo@swbell.net> on Mar 11,
1998
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