1 ½ lbs. Pork Tenderloin-sliced in 1 inch thick portions
4 Tbsp. Herbs De Provence Olive Oil
3 Tbsp. Raspberry Balsamic
3 cloves of garlic -chopped
1 tsp. Lime Fresco Sea Salt
¼ tsp. Applewood Pepper
3 Tbsp. seedless Raspberry Jam
2 tsp Dijon mustard
½ cup fresh raspberries
Heat skillet to medium. Add in Herbs De Provence Olive Oil. Stir in garlic and sauté.
Place pork in with the garlic and Herb De Provence Olive Oil.Season with Lime Fresco Sea Salt & Applewood Pepper. Sear and cook until browned on both sides. Remove pork, place on plate, cover and let rest.
Turn skillet to low. Stir in: jam, Dijon mustard, and Raspberry balsamic. Cook until sauce has thickened.
Return pork to skillet. Make sure to coat all sides with sauce.
Toss in fresh Raspberries to warm. You are ready to plate to serve!