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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|Serving Size: 1 Serving (226g)|
|Recipe Makes: 4|
|Calories from Fat: 57 (23%)|
|Amt Per Serving||% DV|
|Total Fat 6.3g||8 %|
|Saturated Fat 2.6g||13 %|
|Monounsaturated Fat 2.1g|
|Polyunsanturated Fat 1g|
|Cholesterol 77.9mg||24 %|
|Sodium 134.4mg||5 %|
|Potassium 645.8mg||17 %|
|Total Carbohydrate 23.1g||7 %|
|Dietary Fiber 3.8g||15 %|
|Sugars, other 19.3g|
|Protein 24.2g||35 %|
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Calories per serving: 249
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