Pork Tenderloin Medallions with Raspberry Sauce

4 Servings
100% would make this recipe for Pork Tenderloin Medallions with Raspberry Sauce again.

This elegant but quick spring entre fairly shouts with flavorsfresh and preserved fruit, friendly garlic, pungent horseradish and deep soy sauce.

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Pork Tenderloin Medallions with Raspberry Sauce Ingredients

1 whole pork tenderloin about 1 pound, cut into 8 crosswise pieces	1 tablespoon ketchup
2 teaspoons butter	1/2 teaspoon prepared horseradish
2 kiwi fruit peeled and thinly sliced	1/2 teaspoon soy sauce
5 tablespoons red raspberry preserves	1 garlic clove minced
2 tablespoons red wine vinegar	1/2 pint fresh raspberries

Instructions for Pork Tenderloin Medallions with Raspberry Sauce

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.

Main Ingredient: PorkCuisine: American

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