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

Pork Tenderloin with Raspberry Dijon Sauce Recipe

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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
TOTAL TIME: Prep/Total Time: 25 min.
MAKES:4 servings
TOTAL TIME: Prep/Total Time: 25 min.
MAKES: 4 servings


  • 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

Nutritional Facts

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


  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

Light-Bodied Red Wine

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

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Reviewed Feb. 20, 2016


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!"

Reviewed Jul. 30, 2014

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

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!!"

Reviewed Aug. 6, 2013

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

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