Pork Tenderloin with Raspberry Sauce Supreme Recipe

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For a sweet main dish, try this fruity pork tenderloin. The delicious flavor will delight your guests and family.—Bernice V. Janowski, Stevens Point, Wisconsin
TOTAL TIME: Prep/Total Time: 15 min.
MAKES:4 servings
TOTAL TIME: Prep/Total Time: 15 min.
MAKES: 4 servings

Ingredients

  • 1 pound pork tenderloin, trimmed and cut into 8 pieces
  • 1/8 teaspoon cayenne pepper
  • 2 tablespoons butter
  • 2 kiwifruit, peeled, thinly sliced crosswise
  • RASPBERRY SAUCE:
  • 6 tablespoons red raspberry preserves
  • 2 tablespoons red wine vinegar
  • 1 tablespoon ketchup
  • 1/2 teaspoon prepared horseradish
  • 1/2 teaspoon soy sauce
  • 1 clove garlic, minced
  • Fresh raspberries, optional

Nutritional Facts

1 serving (4 ounces) equals 287 calories, 10 g fat (5 g saturated fat), 78 mg cholesterol, 189 mg sodium, 27 g carbohydrate, 1 g fiber, 23 g protein.

Directions

  1. Press each tenderloin slice to 1-in. thickness; lightly sprinkle both sides of each slice with cayenne pepper. Heat butter in large heavy skillet over a medium-high heat. Add tenderloin slices; cook 3 to 4 minutes on each side.
  2. Meanwhile, combine all sauce ingredients in small saucepan; simmer over low heat about 3 minutes., stirring occasionally. Keep warm.
  3. Place cooked tenderloin slices on warm serving plate; spoon on sauce and top each tenderloin with kiwi slice. Serve with remaining kiwi slices and fresh raspberries if desired. Yield: 4 servings.
Originally published as Pork Tenderloin with Raspberry Sauce Supreme in Country Woman January/February 1990, p35

Nutritional Facts

1 serving (4 ounces) equals 287 calories, 10 g fat (5 g saturated fat), 78 mg cholesterol, 189 mg sodium, 27 g carbohydrate, 1 g fiber, 23 g protein.

Light-Bodied Red Wine

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

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