Pork Tenderloin Medallions with Raspberry Sauce
This elegant but quick spring entre fairly shouts with flavorsfresh and preserved fruit, friendly garlic, pungent horseradish and deep soy sauce.
"Easy, healthy & beautiful! I have made this several times and everyone raves about it. Making it again tonight."- gsisson
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|1 wholepork tenderloin; about 1 pound, cut into 8 crosswise pieces|
|2 kiwi fruit; peeled and thinly sliced|
|5 tablespoonsred raspberry preserves|
|2 tablespoonsRed wine vinegar|
|1/2 teaspoonprepared horseradish|
|1/2 teaspoonSoy sauce|
|1 clovegarlic; minced|
|1/2 pintfresh raspberries|
Pork Tenderloin Medallions with Raspberry Sauce Preparation
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.
Republished with permission, National Pork Board
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