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Ingredients
US|METRIC
- 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
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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