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Pork Tenderloin with Raspberry Sauce Supreme

 Pork Tenderloin with Raspberry Sauce Supreme
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
4 ServingsPrep/Total Time: 15 min.


  • 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


  • 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.
  • Meanwhile, combine all sauce ingredients in small saucepan; simmer
  • over low heat about 3 minutes., stirring occasionally. Keep warm.
  • Place cooked tenderloin slices on warm serving plate; spoon on sauce
  • and top each tenderloin with kiwi slice. Serve with remaining kiwi

2 of 2

Pork Tenderloin with Raspberry Sauce Supreme (continued)

Directions (continued)

  • slices and fresh raspberries if desired. Yield: 4 servings.
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.
Wine: Light-Bodied Red Wine: Enjoy this recipe with a light-bodied red wine such as Pinot Noir.