Raspberry Pork Tenderloin |
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Prep Time: 20 Minutes Cook Time: 0 Minutes |
Ready In: 20 Minutes Servings: 2 |
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I altered the original version of this recipe by substituting spreadable fruit for some of the butter, reveals Kathleen Boulanger of Williston, Vermont. I've found this is a good way to lighten up any pork dish...and it improves the taste, too! Ingredients:
1 pork tenderloin (3/4 pound) |
1/2 teaspoon lemon-pepper seasoning |
1/8 teaspoon cayenne pepper |
1 tablespoon reduced-fat butter |
sauce: |
3 tablespoons 100% raspberry spreadable fruit |
1 tablespoon red wine vinegar |
2 teaspoons ketchup |
1 garlic clove, minced |
1/4 teaspoon prepared horseradish |
1/4 teaspoon reduced-sodium soy sauce |
Directions:
1. Cut tenderloin into eight slices, about 1-1/4 in. thick. Sprinkle with lemon-pepper and cayenne. In a large nonstick skillet, cook pork in butter over medium-high heat for 3-4 minutes on each side or until juices run clear. Remove and keep warm.
2. Add sauce ingredients to the skillet. Cook and stir for 2-3 minutes or until bubbly and slightly thickened, scraping to loosen browned bits. Serve over pork. Yield: 2 servings.
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