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Pork Tenderloin with Raspberry Sauce


  • 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.

Nutrition Facts

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


Average Rating: 4.8
  • Dirst
    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!

  • rickandgin
    Jun 3, 2008

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

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