This is the pork recipe used for our Relief Society Christmas dinner. It looks a bit difficult but it is really quite simple.
Makes 4 servings
1 pork tenderloin (about 1 pound)
1/4 cup flour
1/2 teaspoon salt
1/4 teaspoon black pepper
1 Tablespoon olive oil
1 Tablespoon butter
1/2 cup chopped shallot (about 2 large)
2 cloves minced garlic
2 Tablespoons apple cider vinegar
1 cup beef broth
1/4 cup red raspberry jam
1/2 cup fresh raspberries
Cut pork into 1/2 inch slices. Combine flour, salt and pepper.
Coat both sides of pork in seasoned flour mixture. In large skillet over
medium-high heat, melt butter with oil. Cook pork slices 2 - 3 minutes on each side
until nicely browned; remove pork from skillet.
Add shallots and garlic to skillet and cook for 1 minute. Add vinegar, stirring to
scrape up browned bits. Stir in broth and jam. Bring to a boil and cook for 2 minutes.
Return pork to skillet; cook for 2 minutes, turning once to coat with sauce.
Remove pork to a warming dish.
Pour sauce through a sieve into a sauce pan. (to remove shallots and garlic chunks)
Season sauce to desired taste by adding "Kitchen Boquet" (browning and seasoning sauce),
beef broth paste, pomegranate juice or raspberry juice. (may use juice concentrate).
Serve pork immediately, topped with sauce and fresh raspberries (if desired).