2 pork tenderloins

Flour

1 tablespoon (15 ml) olive oil

2 tablespoons (30 ml) butter

1 onion, finely chopped

1 clove garlic, finely chopped

1 teaspoon (5 ml) honey

1 teaspoon (5 ml) raspberry vinegar

1/2 cup (125 ml) chicken broth

1 cup (250 ml) fresh raspberries

Salt and pepper

With the rack in the middle position, preheat the oven to 180 °C (350 ° F).

Slice each tenderloin into 6 medallions. Flatten slightly and dust each medallion with flour.

In an ovenproof skillet, heat the oil and butter. Add the medallions and brown for about 1 minute per side. Season with salt and pepper. Set aside.

In the same skillet, soften the onion and garlic. Add the honey and cook for 1 minute. Deglaze with the vinegar. Add the broth and 125 ml (1/2 cup) of the raspberries. Cook for 1 to 2 minutes.

Return the medallions to the skillet. Bake for about 10 minutes. Add the remaining raspberries. Adjust the seasoning.

To serve, pour the sauce over the medallions. Serve with asparagus.

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