Pork Tenderloin With Raspberry Sauce Supreme
Juicy pork tenderloin slices are paired with a tangy raspberry sauce and fresh kiwi, creating a vibrant dish perfect for special occasions or elegant dinners.
Ingredients
- 1 lb. pork tenderloin, cut into 8 crosswise pieces ⓘ
- Cayenne pepper to taste ⓘ
- 2 tsp. butter ⓘ
- 6 Tbsp. red raspberry preserves ⓘ
- 2 Tbsp. red wine vinegar ⓘ
- 1 Tbsp. ketchup ⓘ
- 1/2 tsp. horseradish
- 1/2 tsp. soy sauce ⓘ
- 1 clove garlic, minced ⓘ
- 2 kiwi fruit, peeled and thinly sliced ⓘ
- Fresh raspberries for garnish (optional) ⓘ
Instructions
- With the flat side of a wide knife, press each pork tenderloin slice to about 1-inch thickness.
- Lightly sprinkle both sides of each slice with cayenne pepper.
- Heat butter in a nonstick skillet over medium-high heat.
- Add the pork slices to the skillet and cook for 3 to 4 minutes on each side until browned and cooked through.
- Meanwhile, in a small saucepan, combine raspberry preserves, red wine vinegar, ketchup, horseradish, soy sauce, and minced garlic.
- Cook the sauce over medium heat, stirring occasionally, until heated through and slightly thickened.
- Serve the pork slices topped with the raspberry sauce and garnished with sliced kiwi and fresh raspberries if desired.
Tips & Substitutions
For a spicier kick, adjust the cayenne pepper to suit your taste. If you don't have red wine vinegar, apple cider vinegar works as a good substitute. Ensure the pork is not overcooked to retain its juiciness. For extra depth of flavor, marinate the pork slices in a mixture of soy sauce and garlic before cooking.
Serving Suggestions
Serve the pork tenderloin with the raspberry sauce alongside a fresh salad or with sides like Barbecue String Beans for a balanced meal. This dish pairs beautifully with Nancy's Potato Salad, offering a sweet and savory contrast. Garnish with extra fresh raspberries for a pop of color and flavor.
Storage & Reheating
Store any leftover pork tenderloin in an airtight container in the refrigerator for up to 3 days. To reheat, gently warm in a skillet over low heat, adding a splash of water or broth to prevent dryness. The raspberry sauce can also be stored separately and reheated on the stove until warm.
Nutrition & Diet Analysis (per serving)
Each serving of Pork Tenderloin With Raspberry Sauce Supreme contains roughly 173 calories, with 12g protein, 17g carbohydrates, and 7g fat. It is an excellent source of vitamin A (52% of the Daily Value), protein (24% of the Daily Value), and vitamin C (24% of the Daily Value), and a good source of potassium and iron. Note that it is relatively high in sodium, at 521mg per serving (23% of the Daily Value).
Estimated from ingredients & per-serving nutrition — verify against package labels for allergies or strict diets.
* % Daily Values based on a 2,000 calorie diet (FDA 2020).
Frequently Asked Questions
Can I use frozen raspberries instead of preserves for the sauce?
Yes, you can use fresh or frozen raspberries. If using frozen, thaw and mash them before cooking with the other sauce ingredients. You may need to adjust the sweetness by adding a bit of sugar or honey to taste.
What can I substitute for pork tenderloin?
You can substitute pork loin or chicken breast if you prefer a leaner protein. Cooking times may vary, so be sure to check for doneness with a meat thermometer, aiming for 145°F for pork.
How can I make this sauce spicier?
To add heat to the raspberry sauce, increase the amount of cayenne pepper or incorporate a dash of hot sauce. You could also add finely chopped jalapeños or a sprinkle of red pepper flakes to the mix for an extra kick.
Nutrition is estimated from USDA FoodData Central ingredient data and may vary with brand, portion and preparation — see our methodology. This information is for general educational purposes only and is not medical or dietary advice (disclaimer).