Tuesday, March 24, 2009

Pork Tenderloin with Raspberry Sauce Supreme

Here is a recipe I found out of a little cookbook called Great Tastes of Pennsylvania. My husband and I REALLY like this recipe. I have not made it in a really long time, because I temporarily lost the recipe book. However...hooray!!! because it has been found! I may have to reduce some of the seasoning to get the kids to eat it, but the meat is really tender and the sweetness I bet they would appreciate!

1 lb pork tenderloin, cut into 8 pieces
cayenne pepper to taste
2 T butter
2 kiwi fruit, peeled, thinly sliced
6 T red raspberry preserves
2 T red wine vinegar
1 T ketchup
1/2 t horseradish
1/2 t soy sauce
1 clove garlic, minced
fresh raspberries (optional)

Press each pork tenderloin slice to 1 inch thickness. Lightly sprinkle both sides of each slice with cayenne pepper. Heat butter in heavy skillet over medium-high heat. Add pork slices: cook 3-4 minutes on each side.
Meanwhile combine preserves, vinegar, ketchup, horseradish, soy sauce, and garlic in small saucepan; simmer over low heat about 3 minutes, stirring occasionally. Keep warm.
Place cooked pork slices on warm serving plate. spoon sauce over them and top each pork slice with a kiwi slice. Garnish serving plate with remaining kiwi slices and fresh raspberries, if desired.

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