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Pork Tenderloin with Fruit Sauce

 Pork Tenderloin with Fruit Sauce
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. This sweet-and-sour pork is such a favorite. My husband happily finishes any leftovers for lunch the next day! —Linda Brown, Columbus, North Carolina
2 ServingsPrep/Total Time: 30 min.


  • 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)


  • 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

2 of 2

Pork Tenderloin with Fruit Sauce (continued)

Directions (continued)

  • 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.
Wine: Light-Bodied White Wine: Enjoy this recipe with a light-bodied white wine such as Sauvignon Blanc or Pinot Grigio.