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Pork Tenderloin Medallions with Raspberry Sauce

Pork Tenderloin Medallions with Raspberry SauceThis elegant but quick spring entrée fairly shouts with flavors—fresh and preserved fruit, friendly garlic, pungent horseradish and deep soy sauce.

Recipe Ingredients:

1 whole pork tenderloin, about 1 pound, cut into 8 crosswise pieces
Cayenne pepper, to taste
2 teaspoons butter
2 kiwifruit, peeled and thinly sliced
5 tablespoons red raspberry preserves
2 tablespoons red wine vinegar
1 tablespoon ketchup
1/2 teaspoon prepared horseradish
1/2 teaspoon soy sauce
1 garlic clove, minced
1/2 pint fresh raspberries

Cooking Directions:

  1. With heel of hand, gently press each medallion to 1-inch thickness; lightly sprinkle both sides with cayenne.
  2. Heat butter in nonstick skillet over medium-high heat; add pork medallions and cook 3 to 4 minutes on each side.
  3. Meanwhile, in small saucepan stir together preserves, vinegar, catsup, horseradish, soy sauce and garlic; simmer over low heat for 2 minutes, stirring occasionally; keep warm.
  4. Place medallions on serving plate; spoon sauce over; top each medallion with some sliced kiwi. Garnish serving plate with remaining kiwi slices and fresh raspberries.

Makes 4 servings.

Recipe and photograph provided courtesy of National Pork Board.