Pork Tenderloin with Raspberry Dijon Sauce Recipe

5 11 11
Pork Tenderloin with Raspberry Dijon Sauce Recipe
Pork Tenderloin with Raspberry Dijon Sauce Recipe photo by Taste of Home
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Pork Tenderloin with Raspberry Dijon Sauce Recipe

Read Reviews
5 11 11
Publisher Photo
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
MAKES:
4 servings
TOTAL TIME:
Prep/Total Time: 25 min.
MAKES:
4 servings
TOTAL TIME:
Prep/Total Time: 25 min.

Ingredients

  • 1 pork tenderloin (1 pound), cut into 1/2-inch slices
  • 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.
Originally published as Pork Tenderloin with Raspberry Dijon Sauce in Healthy Cooking February/March 2011, p51

Nutritional Facts

1 each: 256 calories, 6g fat (1g saturated fat), 63mg cholesterol, 175mg sodium, 27g carbohydrate (24g sugars, 0 fiber), 22g protein. Diabetic Exchanges: 3 lean meat, 1-1/2 starch, 1/2 fat.

  • 1 pork tenderloin (1 pound), cut into 1/2-inch slices
  • 1 teaspoon garlic pepper blend
  • 2 teaspoons canola oil
  • 1/2 cup seedless raspberry jam
  • 2 tablespoons red wine vinegar
  • 2 teaspoons Dijon mustard
  1. 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.
  2. 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.
Originally published as Pork Tenderloin with Raspberry Dijon Sauce in Healthy Cooking February/March 2011, p51

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Reviews forPork Tenderloin with Raspberry Dijon Sauce

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Robby1 User ID: 1478802 263986
Reviewed Mar. 27, 2017

"Delicious, delicious! quick, easy and did I mention that it is delicious!!"

MY REVIEW
justmbeth User ID: 1196484 244187
Reviewed Feb. 20, 2016

"Wonderful!"

MY REVIEW
hkarow9713 User ID: 7604678 238067
Reviewed Nov. 25, 2015

"I made this when my mother in law came to visit and she couldn't stop raving about how wonderful it was! My husband went back for 3rd too!"

MY REVIEW
dancingfool User ID: 7427237 192970
Reviewed Jul. 30, 2014

"Super easy, super delicious and super quick!!!"

MY REVIEW
luigimon User ID: 1692040 176917
Reviewed Nov. 10, 2013

"Excellent! We used boneless pork chops and pounded them down.....made them with TOH's Cheese Potato Puff....the sauce is wonderful with the pork and the potatoes!!"

MY REVIEW
bjsilve0 User ID: 172187 194088
Reviewed Aug. 6, 2013

"pork chops or tenderloin either way, they are delicious."

MY REVIEW
mglahti User ID: 5556768 149128
Reviewed May. 25, 2013

"Delicious and easy to fix."

MY REVIEW
mjkrein User ID: 5768086 193936
Reviewed Oct. 12, 2011

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

MY REVIEW
MBilllman User ID: 3940652 176914
Reviewed Mar. 29, 2011

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

MY REVIEW
bjpicker User ID: 2931129 114134
Reviewed Mar. 2, 2011

"Very good, very easy, and hardly any dishes!"

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