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Pork Tenderloin with Raspberry Dijon Sauce Recipe

Pork Tenderloin with Raspberry Dijon Sauce Recipe photo by Taste of Home

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Try this tempting pork tenderloin with its peppery, slightly sweet raspberry tang for a fast, full-flavored entree your whole family will love. —Lisa Varner, Charleston, South Carolina

This recipe is:

Healthy

Quick

Diabetic Friendly

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Pork Tenderloin with Raspberry Dijon Sauce Recipe

Prep/Total Time: 25 min.

Yield: 4 Servings

10 15 25

Ingredients

1 Pork tenderloin (1 pound), cut into 1/2-inch slices

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Looking for Versatility?

All natural Whole Pork Tenderloin is a great base for any meal. Mix it up with different marinades and sauces for a great dinner.

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1 teaspoon garlic pepper blend
2 teaspoons canola oil
1/2 cup seedless raspberry jam
2 tablespoons red wine vinegar
2 teaspoons Dijon mustard

Directions

Flatten pork slices to 1/4-in. thickness; sprinkle with pepper blend. In a large nonstick skillet coated with cooking spray over medium heat, cook pork in oil in batches for 2-3 minutes on each side or until juices run clear. Remove and keep warm.
In the same skillet, add the jam, vinegar and mustard, stirring to loosen browned bits. Bring to a boil. Reduce heat; simmer, uncovered, for 1 minute or until thickened. Serve with pork. Yield: 4 servings.

Nutritional Facts 3 ounces cooked pork with 2 tablespoons sauce equals 256 calories, 6 g fat (1 g saturated fat), 63 mg cholesterol, 175 mg sodium, 27 g carbohydrate, 0 fiber, 22 g protein. Diabetic Exchanges: 3 lean meat, 1-1/2 starch, 1/2 fat.

Originally published as Pork Tenderloin with Raspberry Dijon Sauce in Healthy Cooking February/March 2011, p51

Light-Bodied Red Wine

Enjoy this recipe with a light-bodied red wine such as Pinot Noir.

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Reviews for Pork Tenderloin with Raspberry Dijon Sauce

Pork Tenderloin with Raspberry Dijon Sauce

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(1-5) of 5 reviews

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Reviewed on May. 25, 2013 by mglahti

Delicious and easy to fix.

Reviewed on Oct. 12, 2011 by mjkrein

This recipe is quick and delicious. I used thin-sliced boneless chops; returned them to the pan directly into the sauce. Restaurant quality!

Reviewed on Mar. 29, 2011 by MBilllman

Delicious! Even those who don't usually like mustard enjoyed the sauce.

Reviewed on Mar. 02, 2011 by bjpicker

Very good, very easy, and hardly any dishes!

Reviewed on Feb. 15, 2011 by Amy W

This recipe was easy and delicious. I used pork chops instead of pork tenderloin and substituted olive oil for the canola oil. I would definitely make again - quick, easy, healthy and delicious!