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
- 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,