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Pork Tenderloin with Raspberry Sauce

 Pork Tenderloin with Raspberry Sauce
Here's an easy, elegant dinner that's perfect for special occasions. The colorful fruit sauce adds just the right amount of sweetness to moist and tender pork.
4 ServingsPrep: 10 min. Cook: 10 min.


  • 1 pork tenderloin (1 pound)
  • 1/8 teaspoon cayenne pepper, optional
  • 2 teaspoons butter
  • 1/4 cup seedless raspberry preserves
  • 2 teaspoons red wine vinegar
  • 1 tablespoon ketchup
  • 1/2 teaspoon soy sauce
  • 1/8 to 1/4 teaspoon prepared horseradish
  • 1 garlic clove, minced
  • Fresh raspberries, optional


  • Cut tenderloin into eight pieces; flatten each piece to 1-in.
  • thickness. Sprinkle cayenne on both sides if desired. In a large
  • skillet, cook pork over medium heat for 3-4 minutes on each side or
  • until no longer pink.
  • Meanwhile, in a small saucepan, combine the preserves, vinegar,
  • ketchup, soy sauce and horseradish. Add garlic; cook 1 minute
  • longer. Simmer, uncovered, for 3 minutes, stirring occasionally.
  • Serve with tenderloin; garnish with raspberries if desired. Yield: 4
  • servings.

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Pork Tenderloin with Raspberry Sauce (continued)

Nutritional Facts: 1 serving (2 each) equals 204 calories, 6 g fat (3 g saturated fat), 68 mg cholesterol, 147 mg sodium, 14 g carbohydrate, trace fiber, 23 g protein.
Wine: Light-Bodied Red Wine: Enjoy this recipe with a light-bodied red wine such as Pinot Noir.