Pork tenderloin with raspberry sauce

4 servings.

• 1 lb. pork tenderloin trimmed & cut into 8 crosswise pieces
• 1/8 tsp. cayenne pepper
• 2 tbsp. Butter
• for serving, 2 kiwi fruit, peeled, thinly sliced crosswise

Sauce

• 6 tbsp. red raspberry preserves
• 2 tbsp. red wine vinegar
• 1 tbsp. Catsup
• 1/2 tsp. prepared horseradish
• 1/2 tsp. soy sauce
• 1 clove garlic, minced
• Fresh raspberries for garnish, optional

1. Press each tenderloin slice to 1 inch thickness; lightly sprinkle both sides of each slice with cayenne pepper.
2. Heat butter in large heavy skillet over a medium-high heat.
3. Add tenderloin slices; cook 3-4 minutes on each side.
4. Meanwhile, combine all sauce ingredients in small saucepan; simmer over low heat about 3 minutes, stirring occasionally.
5. Keep warm.
6. Place cooked tenderloin slices on warm serving plate; spoon on sauce and top each tenderloin with kiwi slice.
7. Garnish each serving plate with remaining kiwi slices and fresh raspberries, if desired.