Pork Tenderloin with Raspberry Sauce

By clawson

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

Preparation

Step 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.
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.