Pork Tenderloin with Fruit Sauce Recipe

Pork Tenderloin with Fruit Sauce Recipe
Pork Tenderloin with Fruit Sauce Recipe photo by Taste of Home
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Pork Tenderloin with Fruit Sauce Recipe

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Since my husband hates leftovers and there are just the two of us, I always try to pare recipes down in both quantity and fat content. This sweet-and-sour pork is such a favorite. My husband happily finishes any leftovers for lunch the next day! —Linda Brown, Columbus, North Carolina
MAKES:
2 servings
TOTAL TIME:
Prep/Total Time: 30 min.
MAKES:
2 servings
TOTAL TIME:
Prep/Total Time: 30 min.

Ingredients

  • 1 cup chicken broth
  • 1/4 cup uncooked brown rice
  • 4-1/2 teaspoons cornstarch
  • 2 tablespoons water
  • 1 can (8 ounces) unsweetened pineapple chunks, undrained
  • 1/2 cup 100% raspberry spreadable fruit
  • 2 tablespoons reduced-sodium soy sauce
  • 1/2 teaspoon garlic powder
  • 1/4 teaspoon ground ginger
  • 1 pork tenderloin (3/4 pound)

Directions

In a small saucepan, bring broth and rice to a boil. Reduce heat; cover and simmer for 30 minutes or until rice is tender.
Meanwhile, in a small bowl, combine cornstarch and water until smooth; set aside. In a saucepan, combine the pineapple and spreadable fruit; cook and stir until spreadable fruit is dissolved. Stir in the soy sauce, garlic powder and ginger. Bring to a boil. Stir cornstarch mixture and stir into pineapple mixture; cook and stir for 2 minutes or until thickened. Keep warm.
Cut pork into 3/4-in.-thick slices. In a nonstick skillet coated with cooking spray, cook pork for 2-3 minutes on each side or until browned. Pour fruit sauce over meat. Reduce heat; cover and simmer for 10-12 minutes or until a thermometer reads 160°. Serve with rice. Yield: 2 servings.
Originally published as Pork Tenderloin with Fruit Sauce in Country Woman November/December 2005, p34

Nutritional Facts

6 ounce-weight: 533 calories, 7g fat (2g saturated fat), 95mg cholesterol, 1140mg sodium, 78g carbohydrate (44g sugars, 2g fiber), 38g protein.

  • 1 cup chicken broth
  • 1/4 cup uncooked brown rice
  • 4-1/2 teaspoons cornstarch
  • 2 tablespoons water
  • 1 can (8 ounces) unsweetened pineapple chunks, undrained
  • 1/2 cup 100% raspberry spreadable fruit
  • 2 tablespoons reduced-sodium soy sauce
  • 1/2 teaspoon garlic powder
  • 1/4 teaspoon ground ginger
  • 1 pork tenderloin (3/4 pound)
  1. In a small saucepan, bring broth and rice to a boil. Reduce heat; cover and simmer for 30 minutes or until rice is tender.
  2. Meanwhile, in a small bowl, combine cornstarch and water until smooth; set aside. In a saucepan, combine the pineapple and spreadable fruit; cook and stir until spreadable fruit is dissolved. Stir in the soy sauce, garlic powder and ginger. Bring to a boil. Stir cornstarch mixture and stir into pineapple mixture; cook and stir for 2 minutes or until thickened. Keep warm.
  3. Cut pork into 3/4-in.-thick slices. In a nonstick skillet coated with cooking spray, cook pork for 2-3 minutes on each side or until browned. Pour fruit sauce over meat. Reduce heat; cover and simmer for 10-12 minutes or until a thermometer reads 160°. Serve with rice. Yield: 2 servings.
Originally published as Pork Tenderloin with Fruit Sauce in Country Woman November/December 2005, p34

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