11
20

Ingredients

  • 1 pork tenderloin (about 1 pound, cut into 8 crosswise pieces)
  • cayenne (To taste)
  • 2 teaspoons butter
  • 2 kiwi fruits (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

  1. 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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