Pork Tenderloin with Fruit Sauce
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
Total TimePrep/Total Time: 30 min.
- 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)
- 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.
Nutrition Facts6 ounce-weight: 533 calories, 7g fat (2g saturated fat), 95mg cholesterol, 1140mg sodium, 78g carbohydrate (44g sugars, 2g fiber), 38g protein.
Originally published as Pork Tenderloin with Seasond Fruit Sauce in Country Woman November/December 2005
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