Pork Tenderloin with Raspberry Sauce Recipe

5 2 5
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Pork Tenderloin with Raspberry Sauce Recipe

Read Reviews
5 2 5
Publisher Photo
Here's an easy, elegant dinner that's perfect for special occasions. The colorful fruit sauce adds just the right amount of sweetness to moist and tender pork.
MAKES:
4 servings
TOTAL TIME:
Prep: 10 min. Cook: 10 min.
MAKES:
4 servings
TOTAL TIME:
Prep: 10 min. Cook: 10 min.

Ingredients

  • 1 pork tenderloin (1 pound)
  • 1/8 teaspoon cayenne pepper, optional
  • 2 teaspoons butter
  • 1/4 cup seedless raspberry preserves
  • 2 teaspoons red wine vinegar
  • 1 tablespoon ketchup
  • 1/2 teaspoon soy sauce
  • 1/8 to 1/4 teaspoon prepared horseradish
  • 1 garlic clove, minced
  • Fresh raspberries, optional

Directions

Cut tenderloin into eight pieces; flatten each piece to 1-in. thickness. Sprinkle cayenne on both sides if desired. In a large skillet, cook pork over medium heat for 3-4 minutes on each side or until no longer pink.
Meanwhile, in a small saucepan, combine the preserves, vinegar, ketchup, soy sauce and horseradish. Add garlic; cook 1 minute longer. Simmer, uncovered, for 3 minutes, stirring occasionally. Serve with tenderloin; garnish with raspberries if desired. Yield: 4 servings.
Originally published as Pork Tenderloin with Raspberry Sauce in Country Pork 1996, p59

Nutritional Facts

2 each: 204 calories, 6g fat (3g saturated fat), 68mg cholesterol, 147mg sodium, 14g carbohydrate (12g sugars, 0 fiber), 23g protein.

  • 1 pork tenderloin (1 pound)
  • 1/8 teaspoon cayenne pepper, optional
  • 2 teaspoons butter
  • 1/4 cup seedless raspberry preserves
  • 2 teaspoons red wine vinegar
  • 1 tablespoon ketchup
  • 1/2 teaspoon soy sauce
  • 1/8 to 1/4 teaspoon prepared horseradish
  • 1 garlic clove, minced
  • Fresh raspberries, optional
  1. Cut tenderloin into eight pieces; flatten each piece to 1-in. thickness. Sprinkle cayenne on both sides if desired. In a large skillet, cook pork over medium heat for 3-4 minutes on each side or until no longer pink.
  2. Meanwhile, in a small saucepan, combine the preserves, vinegar, ketchup, soy sauce and horseradish. Add garlic; cook 1 minute longer. Simmer, uncovered, for 3 minutes, stirring occasionally. Serve with tenderloin; garnish with raspberries if desired. Yield: 4 servings.
Originally published as Pork Tenderloin with Raspberry Sauce in Country Pork 1996, p59

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MY REVIEW
Dirst User ID: 5241130 18818
Reviewed Dec. 26, 2011

"Everyone loved the unique taste of this sauce. I tripled the recipe and was glad I did because everyone kept asking for it to be passed!"

MY REVIEW
rickandgin User ID: 2950014 15628
Reviewed Jun. 3, 2008

"Used seasoning salt instead of cayenne. Omitted horseradish. Doubled the sauce."

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