Preparation :

• Start by cutting the pork tenderloin lengthwise into 4 pieces (about 4 ounces each). If the fillet is in two smaller pieces, cut it into 8 pieces (2 oz each). Pound the pieces between sheets of waxed paper or plastic wrap to a half-inch thickness.
• Brush each medallion withsugar-free raspberry jamand sprinkle with salt and pepper.
• Prepare a large non-stick pan with non-stick spray and heat it over medium heat. Add the pork and cook for 5 minutes on each side, or until the meat is cooked through.
• Once the meat is cooked, place it on a warm serving dish. Add brandy to pan; deglaze by stirring the browned bits from the bottom of the pan into the brandy. Let cook and stir for 2 minutes.
• Drizzle some sauce over the pork and sprinkle with parsley.