Pork Tenderloins with Raspberry Merlot Sauce
Contributed by Kimberly
Serves 4

1 pound pork tenderloin
1/4 cup flour
1/2 t. salt
1/4 t. pepper.
1 T. olive oil
1 T. butter
1/2 c. chopped shallots
2 cloves garlic, minced
1/4 c. merlot wine
1 cup beef broth
1/4 cup seedless red raspberry preserves
1/4 cup fresh red raspberries (optional garnish)

Cut pork tenderloin into 1 inch medallions. Flatten to 1/2 inch thick.
Combine flour, salt and pepper. Coat both sides of medallions with seasoned
flour. Melt olive oil and butter in large NONSTICK skillet. Cook medallions
until nicely browned about 3 - 4 minutes per side and remove from skillet.
Add chopped shallots and minced garlic to skillet and cook 1 minute. Add
wine to skillet stirring to scrape up browned bits. Stir in broth and
raspberry preserves. Bring to a boil and cook for 2 minutes. Return pork to
skillet, cook an additional 2 minutes, turning once to coat with sauce.
Serve immediately with fresh red raspberries as garnish on top.