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Raspberry Pork Tenderloin

"I altered the original version of this recipe by substituting spreadable fruit for some of the butter," reveals Kathleen Boulanger of Williston, Vermont. "I've found this is a good way to lighten up any pork dish...and it improves the taste, too!"
  • Total Time
    Prep/Total Time: 20 min.
  • Makes
    2 servings


  • 1 pork tenderloin (3/4 pound)
  • 1/2 teaspoon lemon-pepper seasoning
  • 1/8 teaspoon cayenne pepper
  • 1 tablespoon reduced-fat butter
  • SAUCE:
  • 3 tablespoons 100% raspberry spreadable fruit
  • 1 tablespoon red wine vinegar
  • 2 teaspoons ketchup
  • 1 garlic clove, minced
  • 1/4 teaspoon prepared horseradish
  • 1/4 teaspoon reduced-sodium soy sauce


  • Cut tenderloin into eight slices, about 1-1/4 in. thick. Sprinkle with lemon-pepper and cayenne. In a large nonstick skillet, cook pork in butter over medium-high heat for 3-4 minutes on each side or until juices run clear. Remove and keep warm.
  • Add sauce ingredients to the skillet. Cook and stir for 2-3 minutes or until bubbly and slightly thickened, scraping to loosen browned bits. Serve over pork.
Nutrition Facts
5 ounce-weight: 276 calories, 9g fat (4g saturated fat), 121mg cholesterol, 327mg sodium, 11g carbohydrate (0 sugars, 1g fiber), 36g protein. Diabetic Exchanges: 4 lean meat, 1 fruit.
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