RASPBERRY PORK TENDERLOIN

1 pork tenderloin
1/4 cup flour
1/2 tsp. salt
1/4 tsp gr. black pepper
1 Tbls olive oil
1/2 cup shallots, chopped about 2 large
2 cloves garlic, minced
1/4 cup port wine or merlot
1 cup fat free beef broth
1/4 cup seedless red raspberry preserves
1/2 cup fresh raspberries
Cut pork into 1 in. medallions. With mallet or heel of hand, flatten to 1/2 in. thick medallions. On sheet of waxed paper, combine flour, salt and pepper. Coat both sides of medallions with seasoned flour. In large skillet over med. high heat melt oil. Cook medallions 2-3 min. per side until nicely browned. Remove from skillet. Add shallots garlic to skillet. Cook 1 min. Add wine stirring to scrape up browned bits. Stir in broth, preserves. Bring to a boil. Cook 2 min. Return med. to skillet. Cook 2 min. turning once to coat with sauce. Sever immediately garnished with fresh berries.
4 servings.
Cal 274
Fat 8 g