You are here

Pork Tenderloin Medallions With Raspberry Sauce

  Whole pork tenderloin 1 , cut in 8 crosswise pieces (Smithfield)
  Cayenne pepper To Taste
  Butter 2 Teaspoon
  Red raspberry preserves 5 Tablespoon
  Red wine vinegar 2 Tablespoon
  Prepared horseradish 1⁄2 Teaspoon
  Garlic 1 Clove (5 gm), minced
  Ketchup 1 Tablespoon
  Soy sauce 1⁄2 Teaspoon
  Kiwi fruit 2 , peeled and thinly sliced
  Fresh raspberries 1⁄2 Pint

1, With heel of hand, gently press each pork medallion to 1-inch thickness; lightly sprinkle both sides with cayenne to taste. Heat butter in a nonstick skillet over medium-high heat; add pork medallions and cook for 3-4 minutes on each side.
2, Meanwhile, in a small saucepan stir together preserves, vinegar, horseradish, garlic, ketchup and soy sauce; simmer over low heat for 2 minutes, stirring occasionally; keep warm.
3, Place medallions on a serving plate. Spoon sauce over medallions and top with some kiwi slices.

Recipe Summary

Main Dish

Rate It

Your rating: None
Average: 4 (19 votes)


Pork Tenderloin Medallions With Raspberry Sauce Recipe