Raspberry Chipotle Pork Medallions Recipe

Prepare and slice pork

Trim silver skin and excess fat from the pork tenderloin. Slice into 8 medallions about 1-inch thick. Lightly pound with a meat mallet to even thickness if needed.

Marinate

In a bowl combine 1 tbs olive oil, 1 tsp minced chipotle in adobo, 1 tbs lime juice, 1 tsp smoked paprika, 1 tsp kosher salt and 1 tsp black pepper. Toss pork medallions in the marinade to coat evenly. Cover and refrigerate for 20–30 minutes (or up to 2 hours).

Cook raspberries

Place 1 cup raspberries, 2 tbs brown sugar, 1 tsp finely chopped chipotle, and 1 tbs red wine vinegar in a small saucepan over medium heat. Cook, stirring occasionally, until berries soften and break down, about 6–8 minutes.

Add stock and reduce

Add 1 cup chicken stock and bring to a gentle simmer. Let the mixture reduce for 6–10 minutes until slightly thickened and concentrated in flavor.

Finish and thicken

If you prefer a smooth sauce, mash with a fork or press through a fine-mesh sieve to remove seeds (optional). Return to the pan. Melt 1 tbs butter into the sauce. Whisk 1 tsp cornstarch with 1 tbs cold water to form a slurry, then whisk into the simmering sauce. Cook 1–2 minutes until the sauce thickens to coat the back of a spoon. Stir in 1 tsp fresh thyme (optional), 1 tsp salt and 1/2 tsp black pepper. Taste and adjust sweetness or heat by adding a pinch more sugar or a touch more chopped chipotle, as desired.

Sear pork medallions

Heat a large skillet over medium-high heat. Add 1 tbs olive oil. When shimmering, add pork medallions in a single layer (work in batches if necessary). Sear without moving for 2–3 minutes until a deep golden crust forms, then flip and sear the other side 2–3 minutes. For 1-inch medallions you want an internal temperature of about 140°F (60°C) for medium; they will rise a few degrees while resting.

Finish in pan

Lower heat to medium, add 1 tbs butter to the pan and tilt to baste the medallions with the melted butter for 30–60 seconds. Remove medallions to a plate and tent loosely with foil. Let rest 5 minutes.

Plate and serve

Rewarm the raspberry chipotle sauce if needed. Spoon a generous amount of sauce onto each plate and top with 2 medallions (or arrange as preferred). Garnish with chopped parsley and optional microgreens or extra fresh raspberries. Serve immediately.