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Pork Tenderloin With Raspberry Sauce Recipe
|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|
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 mg
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
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.