Raspberry Pork Tenderloin Recipe
"I altered the original version of this recipe by substituting spreadable fruit for some of the butter," reveals Kathleen Boulanger of Williston, Vermont. "I've found this is a good way to lighten up any pork dish...and it improves the taste, too!"
- 1 pork tenderloin (3/4 pound)
- 1/2 teaspoon lemon-pepper seasoning
- 1/8 teaspoon cayenne pepper
- 1 tablespoon reduced-fat butter
- 3 tablespoons 100% raspberry spreadable fruit
- 1 tablespoon red wine vinegar
- 2 teaspoons ketchup
- 1 garlic clove, minced
- 1/4 teaspoon prepared horseradish
- 1/4 teaspoon reduced-sodium soy sauce
- Cut tenderloin into eight slices, about 1-1/4 in. thick. Sprinkle with lemon-pepper and cayenne. In a large nonstick skillet, cook pork in butter over medium-high heat for 3-4 minutes on each side or until juices run clear. Remove and keep warm.
- Add sauce ingredients to the skillet. Cook and stir for 2-3 minutes or until bubbly and slightly thickened, scraping to loosen browned bits. Serve over pork. Yield: 2 servings.
Originally published as Pork Tenderloin with Raspberry Sauce in Cooking for 2 Spring 2005, p20
Enjoy this recipe with a light-bodied red wine such as Pinot Noir.
Reviews for Raspberry Pork Tenderloin(0)
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
More Recipe Collections
- Cooking For Two >
- Cooking For Two Magazine >
- Cooking For Two Recipes >
- Diabetic Dinner Recipes >
- Diabetic Recipes >
- Dinner for Two >
- Dinner For Two Recipes >
- Dinner Recipes >
- Low Carb Dinner Recipes >
- Low Carb Recipes >
- Low Fat Dinner Recipes & Main Dishes >
- Low Fat Recipes >
- Pork Dinner Recipes >
- Pork Main Dishes >