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Pork Tenderloin with Raspberry Dijon Sauce Recipe

Pork Tenderloin with Raspberry Dijon Sauce Recipe

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. YIELD: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


  • 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.

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.

Reviews for Pork Tenderloin with Raspberry Dijon Sauce

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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."

Reviewed May. 25, 2013

"Delicious and easy to fix."

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!"

Reviewed Mar. 29, 2011

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

Reviewed Mar. 2, 2011

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

Reviewed Feb. 15, 2011

"This recipe was easy and delicious. I used pork chops instead of pork tenderloin and substituted olive oil for the canola oil. I would definitely make again - quick, easy, healthy and delicious!"

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Wine Pairings

Light-Bodied Red Wine

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