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Pork Tenderloin with Raspberry Dijon Sauce

Try this tempting pork tenderloin with its peppery, slightly sweet raspberry tang for a fast, full-flavored entree your whole family will love. —Lisa Varner, Charleston, South Carolina
  • Total Time
    Prep/Total Time: 25 min.
  • Makes
    4 servings

Ingredients

  • 1 pork tenderloin (1 pound), cut into 1/2-inch slices
  • 1 teaspoon garlic pepper blend
  • 2 teaspoons canola oil
  • 1/2 cup seedless raspberry jam
  • 2 tablespoons red wine vinegar
  • 2 teaspoons Dijon mustard

Directions

  • Flatten pork slices to 1/4-in. thickness; sprinkle with pepper blend. In a large nonstick skillet coated with cooking spray over medium heat, cook pork in oil in batches for 2-3 minutes on each side or until juices run clear. Remove and keep warm.
  • In the same skillet, add the jam, vinegar and mustard, stirring to loosen browned bits. Bring to a boil. Reduce heat; simmer, uncovered, for 1 minute or until thickened. Serve with pork.
Nutrition Facts
1 each: 256 calories, 6g fat (1g saturated fat), 63mg cholesterol, 175mg sodium, 27g carbohydrate (24g sugars, 0 fiber), 22g protein. Diabetic Exchanges: 3 lean meat, 1-1/2 starch, 1/2 fat.
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