Flatten each tenderloin slice with palm of hand (into medallions); set aside. In small bowl, combine basil, salt, and pepper. Sprinkle both sides of tenderloin with seasoning mixture. In small bowl, combine raspberry jam and vinegar. Heat oil in large skillet. Add tenderloin teaks and cook for 4 to 5 minutes on each side. Remove from skillet. Add onion to skillet and saute in meat juices for 1 minute. Add jam/vinegar mixture and cook for 1 to 2 minutes to reduce. Return tenderloin to skillet and cook in sauce until heated through. Recipe by: Dierbergs Home Economists Posted to MC-Recipe Digest by Jill Proehl on Mar 11, 1998