Pork Tenderloin with Raspberry Sauce Supreme Recipe

Be the first to add a review
5 1
Publisher Photo
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


  • 1 pound pork tenderloin, trimmed and cut into 8 pieces
  • 1/8 teaspoon cayenne pepper
  • 2 tablespoons butter
  • 2 kiwifruit, peeled, thinly sliced crosswise
  • 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

4 ounce-weight: 287 calories, 10g fat (5g saturated fat), 78mg cholesterol, 189mg sodium, 27g carbohydrate (23g sugars, 1g fiber), 23g protein.


  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

Light-Bodied Red Wine

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

Reviews for Pork Tenderloin with Raspberry Sauce Supreme

5 Star
4 Star
3 Star
2 Star
1 Star
Please Log In or Join to add a rating and review.
Click stars to rate
Any changes to your rating or review will appear where you originally posted your review
Loading Image
Loading Image