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1
Heat 2 teaspoons oil in medium saucepan over medium heat.
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2
Add onions, carrots, orange zest, garlic rosemary, thyme and bay leaf.
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3
Cook, stirring occasionally, until vegetables are lightly browned and wilted, about 5 minutes.
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4
Add 1/4 cup raspberries, orange juice, and wine.
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5
Bring to a boil over high heat.
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6
Boil, stirring occasionally, until mixture is reduced to about 2 tablespoons, about 8 to 10 minutes.
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7
Add stock.
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8
Return to a boil.
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9
Reduce heat and simmer for 5 minutes.
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10
Remove from heat and set aside.
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11
At this point sauce may be refrigerated until ready to use.
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12
Preheat oven to 350u00b0.
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13
Pat pork dry.
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14
In large, oven-proof skillet, heat remaining oil over high heat.
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15
Dust pork evenly with flour on both sides, patting off excess.
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16
When oil is very hot, add pork and cook until well-browned, about 3 minutes.
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17
Turn pork over.
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18
Place pan in oven and cook at until pork is just cooked, 6-7 minutes. Remove meat to platter and keep warm.
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19
Strain sauce into skillet in which pork was cooked, pressing solids with the back of a spoon.
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20
Add any juices on platter.
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21
Bring to a boil over high heat.
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22
Boil, stirring occasionally, until lightly thickened, about 6-8 minutes. Season with salt and pepper if desired.
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23
Serve meat with sauce, reserved raspberries, and green onion tops.
