Pork Tenderloin with Raspberry Sauce

In a saucepan, melt the utter over medium heat and brown the shallots for 2 minutes.
Set aside some raspberries as a garnish.
Add the raspberries and honey and simmer fro 2 minutes.
Add the white wine, broth, and thyme and bring to a boil.
Add the demi-glace sauce and simmer for 15 minutes.
Strain the sauce in a fine conical strainer or very fine sieve. Set aside and keep warm.
Preheat the oven to 350°F (180°C).
In a frying pan, heat the oil over medium-high heat and sear the pork tenderloins on all sides. Season with salt and pepper.
Continue cooking in the oven for 15 to 25 minutes.
Remove from the oven, cover the pork with aluminium foil and let rest for 5 minutes.  Slice the pork into medallions.
Pour the accumulated pork cooking juices into the sauce.
Garnish with the reserved fresh raspberries and nap with the sauce.