Pork Tenderloin with Raspberry Sauce
An elegant entrée of tender pork medallions served with a sweet and tangy raspberry sauce.
1 pound pork tenderloin
Kosher or sea salt and freshly ground black pepper
2 tablespoons butter or margarine
1/3 cup seedless raspberry jam
2 tablespoons red wine vinegar
2 teaspoons prepared horseradish
1 garlic clove, finely minced
1/4 teaspoon ground red pepper (cayenne)
Whole fresh raspberries (optional)
Sliced star fruit (optional)
- Trim fat from meat. Cut meat crosswise into 1-inch-thick slices. Place each slice between two pieces of plastic wrap. With the heel of your hand, press each slice into a 1/2-inch-thick medallion. Remove plastic wrap. Season meat with salt and pepper.
- In a 12-inch skillet, melt 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. Keep meat warm.
- For sauce, stir raspberry jam, vinegar, horseradish, garlic and red pepper into dripping in skillet. Cook and stir until bubbly. Cook about 1 minute more or until slightly thickened. Spoon sauce over meat. If desired, garnish with whole raspberries and sliced star fruit.
Makes 4 servings.