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Pork Tenderloin With Raspberry Sauce Supreme

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  • Jamie Rahm
    Pork Tenderloin With Raspberry Sauce Supreme Published February 8, 2001 / The Orlando Sentinel Compiled by Susan Nicholson Yield: 4 servings. 1 pound pork
    Message 1 of 1 , Nov 4, 2001
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      Pork Tenderloin With Raspberry Sauce Supreme
      Published February 8, 2001 / The Orlando Sentinel

      Compiled by Susan Nicholson

      Yield: 4 servings.

      1 pound pork tenderloin cut into 8 crosswise pieces
      Cayenne pepper to taste
      2 teaspoons margarine
      2 kiwi, peeled and thinly sliced
      6 tablespoons red raspberry preserves
      2 tablespoons red-wine vinegar
      1 tablespoon ketchup
      1/2 teaspoon each: Prepared horseradish, soy sauce
      1 clove minced garlic
      Fresh raspberries

      1. Press tenderloin slices to 1-inch thickness. Sprinkle with cayenne.

      2. In a skillet, melt margarine. Add pork; cook 3-4 minutes on each side.

      3. Stirring, simmer preserves, vinegar, ketchup, horseradish, soy
      sauce, garlic 3 minutes. Put pork on platter. Spoon sauce over pork;
      top with fruit.

      Nutrition information per serving

      Calories257Fat6 gCarbohydrate27 g

      Cholesterol74 mgSodium180 mgProtein24 g.
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