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Pork Tenderloin with Fruit Sauce Recipe

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“Since my husband hates leftovers and there are just the two of us, I always try to pare recipes down in both quantity and fat content,” explains Linda Brown from Columbus, North Carolina. “This sweet-and-sour pork is such a favorite...my husband happily finishes any leftovers for lunch the next day!”

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Pork Tenderloin with Fruit Sauce Recipe

Prep/Total Time: 30 min.

Yield: 2 Servings

30 30

Ingredients

1 cup chicken broth
1/4 cup uncooked brown rice
4-1/2 teaspoons cornstarch
2 tablespoons water
1 can (8 ounces) unsweetened pineapple chunks, undrained
1/2 cup 100% raspberry spreadable fruit
2 tablespoons reduced-sodium soy sauce
1/2 teaspoon garlic powder
1/4 teaspoon ground ginger
1 pork tenderloin (3/4 pound)

Directions

In a small saucepan, bring broth and rice to a boil. Reduce heat; cover and simmer for 30 minutes or until rice is tender.
Meanwhile, in a small bowl, combine cornstarch and water until smooth; set aside. In a saucepan, combine the pineapple and spreadable fruit; cook and stir until spreadable fruit is dissolved. Stir in the soy sauce, garlic powder and ginger. Bring to a boil. Stir cornstarch mixture and stir into pineapple mixture; cook and stir for 2 minutes or until thickened. Keep warm.
Cut pork into 3/4-in.-thick slices. In a nonstick skillet coated with cooking spray, cook pork for 2-3 minutes on each side or until browned. Pour fruit sauce over meat. Reduce heat; cover and simmer for 10-12 minutes or until a meat thermometer reads 160°. Serve with rice. Yield: 2 servings.

Nutritional Facts 1 serving (6 ounces) equals 533 calories, 7 g fat (2 g saturated fat), 95 mg cholesterol, 1,140 mg sodium, 78 g carbohydrate, 2 g fiber, 38 g protein.

Originally published as Pork Tenderloin with Fruit Sauce in Country Woman November/December 2005, p34

Light-Bodied White Wine

Enjoy this recipe with a light-bodied white wine such as Sauvignon Blanc or Pinot Grigio.

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