Pork Tenderloin With Raspberry Sauce
|Pork tenderloin||1 Pound|
|Black pepper||1⁄4 Teaspoon|
|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.