Raspberry Pork Tenderloin Recipe

Raspberry Pork Tenderloin Recipe photo by Taste of Home

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"I altered the original version of this recipe by substituting spreadable fruit for some of the butter," reveals Kathleen Boulanger of Williston, Vermont. "I've found this is a good way to lighten up any pork dish...and it improves the taste, too!"

This recipe is:

Quick

Diabetic Friendly

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Raspberry Pork Tenderloin Recipe

Prep/Total Time: 20 min.

Yield: 2 Servings

10 10 20

Ingredients

1 pork tenderloin (3/4 pound)
1/2 teaspoon lemon-pepper seasoning
1/8 teaspoon cayenne pepper
1 tablespoon reduced-fat butter
SAUCE:
3 tablespoons 100% raspberry spreadable fruit
1 tablespoon red wine vinegar
2 teaspoons ketchup
1 garlic clove, minced
1/4 teaspoon prepared horseradish
1/4 teaspoon reduced-sodium soy sauce

Directions

Cut tenderloin into eight slices, about 1-1/4 in. thick. Sprinkle with lemon-pepper and cayenne. In a large nonstick skillet, cook pork in butter over medium-high heat for 3-4 minutes on each side or until juices run clear. Remove and keep warm.
Add sauce ingredients to the skillet. Cook and stir for 2-3 minutes or until bubbly and slightly thickened, scraping to loosen browned bits. Serve over pork. Yield: 2 servings.

Nutritional Analysis: 5 ounces cooked pork with 2 tablespoons sauce equals 276 calories, 9 g fat (4 g saturated fat), 121 mg cholesterol, 327 mg sodium, 11 g carbohydrate, 1 g fiber, 36 g protein. Diabetic Exchanges: 4 lean meat, 1 fruit.

Originally published as Pork Tenderloin with Raspberry Sauce in Cooking for 2 Spring 2005, p20