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.