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Pork Tenderloin With Raspberry Sauce

chef.jackson's picture
  Pork tenderloin 1 Pound
  Black pepper 1⁄4 Teaspoon
  Margarine/Butter 2 Tablespoon
  Seedless raspberry jam/Strawberry jam 1⁄3 Cup (5.33 tbs)
  Red wine vinegar 2 Tablespoon
  Prepared horseradish 2 Teaspoon
  Garlic 1 Clove (5 gm), minced
  Ground red pepper 1⁄4 Teaspoon

Trim any fat from meat.
Cut meat crosswise into 1-inch slices.
Place each slice between two pieces of plastic wrap.
With the heel of your hand, press each slice until about 1/2 inch thick.
Remove plastic wrap.
Sprinkle meat with black pepper.
In a 12-inch skillet heat margarine or butter over medium-high heat.
Add meat and cook for 4 to 6 minutes or until slightly pink in center, turning once.
Remove from skillet, reserving drippings in skillet.
Cover and keep warm.
For sauce, stir raspberry or strawberry jam, vinegar, horseradish, garlic, and ground red pepper into reserved drippings in skillet.
Cook and stir until bubbly.
Cook and stir about 1 minute more or until slightly thickened.
Serve the sauce over meat.
If desired, garnish with star fruit and raspberries.

Recipe Summary

Difficulty Level: 
Main Dish
Preparation Time: 
10 Minutes
Cook Time: 
10 Minutes
Ready In: 
20 Minutes

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Your rating: None
Average: 4.1 (20 votes)

Nutrition Rank

Nutrition Facts

Serving size

Calories 163 Calories from Fat 60

% Daily Value*

Total Fat 7 g10.4%

Saturated Fat 1.6 g8.1%

Trans Fat 0 g

Cholesterol 49.1 mg16.4%

Sodium 48.7 mg2%

Total Carbohydrates 9 g2.9%

Dietary Fiber 0.2 g0.8%

Sugars 0.2 g

Protein 16 g31.6%

Vitamin A 4.9% Vitamin C 1.5%

Calcium 0.9% Iron 4.8%

*Based on a 2000 Calorie diet

Pork Tenderloin With Raspberry Sauce Recipe