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Pork Tenderloin with Raspberry Dijon Sauce

 Pork Tenderloin with Raspberry Dijon Sauce
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
4 ServingsPrep/Total Time: 25 min.


  • 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.
Nutritional Facts: 3 ounces cooked pork with 2 tablespoons sauce equals 256 calories, 6 g fat (1 g saturated fat), 63 mg cholesterol, 175 mg sodium, 27 g carbohydrate, 0 fiber, 22 g protein. Diabetic Exchanges: 3 lean meat, 1-1/2 starch, 1/2 fat.

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Pork Tenderloin with Raspberry Dijon Sauce (continued)

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