Pork Tenderloin served with Well•Pict Berries’ Rosemary Apricot Raspberry sauce
1 pork tenderloin, cut into medallions
½ cup extra virgin olive oil
¼ cup butter
½ cup red wine (cabernet, merlot or Malbec)
1 large sprig fresh rosemary
1 large jar apricot preserves
2 large containers of fresh Well•Pict Raspberries
Pinch of sea salt and pepper to taste
In a large skillet on medium heat, melt butter and then add extra virgin olive oil. Place pork in skillet and salt and pepper each one. Let pork sear to a golden brown and then turn over, add more oil and butter if needed then salt and pepper again. Let pork sear again to golden brown.
Remove pork from skillet place on another dish set aside. Add red wine and scrape the pan, then add apricot preserves and let heat together. If the mixture does not appear to have enough liquid to create sauce, add more red wine.
Once preserves and wine are incorporated together as a sauce, add 1 container of Well•Pict Raspberries, leaving space to place the pork back into the pan. Reduce heat to a steady but slower simmer – but not too slow, as the pork needs to finish cooking.
Let pork continue to cook in sauce until no pink remains (approx. 7-10 minutes)
Serve pork tenderloin medallions with the remaining Well•Pict Raspberries on top.
Note: This recipe is also amazing with chicken or lamb!