Another nice way to prepare veal scallops/pork tenderloin medallions. I often don't bother with actual raspberries in the sauce because they are so fragile and don't seem to have a great deal of flavor. The flavor comes from the Chambord.
1 1/2 lbs. thinly sliced veal scallops (scallopini) or sliced pork tenderloin
Butter and oil for sautéing
Salt and pepper
Flour to coat the meat
1-2 tablespoons Veal or beef demiglace (Williams and Sonoma)
1/2 cup Port
1/4 cup Chambord*
1/2 cup raspberry preserves
Pound veal/pork to tenderize. Salt and pepper the meat then dredge in flour. Then sauté veal on high (don’t use teflon-you want bits to stick to the pan) in oil combined with butter until browned, but don’t over cook or it will be tough (a couple minutes per side), adding butter as needed. Remove to a platter and keep in warm oven while finishing sauce.
Add preserves, demiglace, port and Chambord to the pan and reduce over high heat. Off of heat, add 3 or 4 tablespoons of butter. Taste and adjust seasonings. Pour over platter of veal and serve immediately.
*Chambord is a French raspberry Liqour. You can substitute good quality raspberry syrup.
-Kate