Pork Tenderloin with Raspberry Sauce Supreme Recipe

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Pork Tenderloin with Raspberry Sauce Supreme Recipe

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5 1
Publisher Photo
For a sweet main dish, try this fruity pork tenderloin. The delicious flavor will delight your guests and family.—Bernice V. Janowski, Stevens Point, Wisconsin
MAKES:
4 servings
TOTAL TIME:
Prep/Total Time: 15 min.
MAKES:
4 servings
TOTAL TIME:
Prep/Total Time: 15 min.

Ingredients

  • 1 pound pork tenderloin, trimmed and cut into 8 pieces
  • 1/8 teaspoon cayenne pepper
  • 2 tablespoons butter
  • 2 kiwifruit, peeled, thinly sliced crosswise
  • RASPBERRY SAUCE:
  • 6 tablespoons red raspberry preserves
  • 2 tablespoons red wine vinegar
  • 1 tablespoon ketchup
  • 1/2 teaspoon prepared horseradish
  • 1/2 teaspoon soy sauce
  • 1 clove garlic, minced
  • Fresh raspberries, optional

Directions

Press each tenderloin slice to 1-in. thickness; lightly sprinkle both sides of each slice with cayenne pepper. Heat butter in large heavy skillet over a medium-high heat. Add tenderloin slices; cook 3 to 4 minutes on each side.
Meanwhile, combine all sauce ingredients in small saucepan; simmer over low heat about 3 minutes., stirring occasionally. Keep warm.
Place cooked tenderloin slices on warm serving plate; spoon on sauce and top each tenderloin with kiwi slice. Serve with remaining kiwi slices and fresh raspberries if desired. Yield: 4 servings.
Originally published as Pork Tenderloin with Raspberry Sauce Supreme in Country Woman January/February 1990, p35

Nutritional Facts

4 ounce-weight: 287 calories, 10g fat (5g saturated fat), 78mg cholesterol, 189mg sodium, 27g carbohydrate (23g sugars, 1g fiber), 23g protein.

  • 1 pound pork tenderloin, trimmed and cut into 8 pieces
  • 1/8 teaspoon cayenne pepper
  • 2 tablespoons butter
  • 2 kiwifruit, peeled, thinly sliced crosswise
  • RASPBERRY SAUCE:
  • 6 tablespoons red raspberry preserves
  • 2 tablespoons red wine vinegar
  • 1 tablespoon ketchup
  • 1/2 teaspoon prepared horseradish
  • 1/2 teaspoon soy sauce
  • 1 clove garlic, minced
  • Fresh raspberries, optional
  1. Press each tenderloin slice to 1-in. thickness; lightly sprinkle both sides of each slice with cayenne pepper. Heat butter in large heavy skillet over a medium-high heat. Add tenderloin slices; cook 3 to 4 minutes on each side.
  2. Meanwhile, combine all sauce ingredients in small saucepan; simmer over low heat about 3 minutes., stirring occasionally. Keep warm.
  3. Place cooked tenderloin slices on warm serving plate; spoon on sauce and top each tenderloin with kiwi slice. Serve with remaining kiwi slices and fresh raspberries if desired. Yield: 4 servings.
Originally published as Pork Tenderloin with Raspberry Sauce Supreme in Country Woman January/February 1990, p35

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