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


  • 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.


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