Pork Tenderloin Medallions with Raspberry Sauce

Name: Pork Tenderloin Medallions with Raspberry Sauce
Total time: 1200 s
Yield: 4 servings
Ingredients: 1 pork tenderloin about 1 pound, cut into 8 crosswise pieces; cayenne To taste; 2 teaspoons butter; 2 kiwi fruit peeled and thinly sliced; 5 tablespoons red raspberry preserves; 2 tablespoons red wine vinegar; 1 tablespoon ketchup; 1/2 teaspoon horseradish; 1/2 teaspoon soy sauce; 1 clove garlic minced; 1/2 pint raspberries

Pork

11Ingredients

┅Calories

20Minutes

Ingredients

servings:

1 pork tenderloin (about 1 pound, cut into 8 crosswise pieces)
cayenne (To taste)
2 teaspoons butter
2 kiwi fruit (peeled and thinly sliced)
5 tablespoons red raspberry preserves
2 tablespoons red wine vinegar
1 tablespoon ketchup
1/2 teaspoon horseradish
1/2 teaspoon soy sauce
1 clove garlic (minced)
1/2 pint raspberries

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Directions

With heel of hand, gently press each medallion to 1-inch thickness; lightly sprinkle both sides with cayenne. Heat butter in nonstick skillet over medium-high heat; add pork medallions and cook 3-4 minutes on each side. 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. 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.

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