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Take one roll Pork Tenderloin

Slit in middle and open like a hotdog bun

Season Slit with teaspoon of Ginger and lemon pepper

Add Fresh Basil Leaves in the slit and close

Rubb tenderloin with Olive Oil

Season Tenderloin with Lemon Pepper

Use toothpicks to seal the slit

Pan Sear it to get a nice golden brown layer

Let rest for about a min and transfer to an oven pan and cover with foil

Cook at 350 degrees until internal temperature reaches 160 - 170 degrees (approx 25 min)

While Tenderloin is cooking start on the Raspberry coulee

Take one package of fresh Raspberries into a sauce pan at medium heat

* NOTE * You can use Blueberries if Raspberries are not in season

Add 3 table spoon of sugar

Add 1 table spoon orange zest

Add 1 table spoon lemon zest

Let boil and add 1/4 cup water or until smooth in texture

* NOTE * You can substitute Sweet Italian wine for the water to acent the flavor of all the spices

Once texture is achieved, remove from medium heat and keep warm

Once Tenderloin is cooked pull out, uncover and let rest for 5 min

Cut Tenderloin into medallions

Plate entree with 2 table spoon of Raspberry Coulee as your base

Place with crisscrossing tenderloin medallions and serve