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
- 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
- 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
Light-Bodied Red Wine
Enjoy this recipe with a light-bodied red wine such as Pinot Noir.
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