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Raspberry Pork Tenderloin

 Raspberry Pork Tenderloin
"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!"
2 ServingsPrep/Total Time: 20 min.


  • 1 pork tenderloin (3/4 pound)
  • 1/2 teaspoon lemon-pepper seasoning
  • 1/8 teaspoon cayenne pepper
  • 1 tablespoon reduced-fat butter
  • SAUCE:
  • 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.
Nutritional Facts: 5 ounces cooked pork with 2 tablespoons sauce equals 276 calories, 9 g fat (4 g saturated fat), 121 mg cholesterol, 327 mg sodium, 11 g carbohydrate, 1 g fiber,

2 of 2

Raspberry Pork Tenderloin (continued)

Nutritional Facts: 36 g protein. Diabetic Exchanges: 4 lean meat, 1 fruit.
Wine: Light-Bodied Red Wine: Enjoy this recipe with a light-bodied red wine such as Pinot Noir.