Pork Tenderloin with Raspberry Sauce Supreme

Name: Pork Tenderloin with Raspberry Sauce Supreme
Prep time: 15 min
Cook time: 15 min
Total time: 15 min
Yield: 4
Cuisine: Global
Ingredients: 2 Tbsps butter; 0 teaspoons cayenne pepper; 1 clove garlic, minced; 1 teaspoons prepared horseradish; 1 Tbsp ketchup; 2 kiwifruit, peeled, thinly sliced crosswise; 454 grams pork tenderloin, trimmed and cut into 8 pieces; 4 servings Fresh raspberries, optional; 6 Tbsps red raspberry preserves; 2 Tbsps red wine vinegar; 1 teaspoons soy sauce

Pork Tenderloin with Raspberry Sauce Supreme

Pork Tenderloin with Raspberry Sauce Supreme is a gluten free recipe with 4 servings. This recipe covers 24% of your daily requirements of vitamins and minerals. One serving contains 322 calories, 25g of protein, and 9g of fat. It works best as a main course, and is done in approximately 15 minutes. A mixture of horseradish, cayenne pepper, pork tenderloin, and a handful of other ingredients are all it takes to make this recipe so flavorful.

Instructions

Press each tenderloin slice to 1-in. thickness; lightly sprinkle both sides of each slice with cayenne pepper.

Ingredients you will need

Cayenne Pepper

Heat butter in large heavy skillet over a medium-high heat.

Ingredients you will need

Butter

Equipment you will use

Frying Pan

Add tenderloin slices; cook 3 to 4 minutes on each side.

Meanwhile, combine all sauce ingredients in small saucepan; simmer over low heat about 3 minutes., stirring occasionally. Keep warm.

Ingredients you will need

Sauce

Equipment you will use

Sauce Pan

Place cooked tenderloin slices on warm serving plate; spoon on sauce and top each tenderloin with kiwi slice.

Ingredients you will need

Sauce

Kiwi

Serve with remaining kiwi slices and fresh raspberries if desired.

Ingredients you will need

Raspberries

Kiwi

Equipment

Frying Pan

Sauce Pan

Ingredients

Servings:

2Tbsps

butter 0teaspoons

cayenne pepper 1clove

garlic, minced 1teaspoons

prepared horseradish 1Tbsp

ketchup 2

kiwifruit, peeled, thinly sliced crosswise 454grams

pork tenderloin, trimmed and cut into 8 pieces 4servings

Fresh raspberries, optional 6Tbsps

red raspberry preserves 2Tbsps

red wine vinegar 1teaspoons

soy sauce

Recommended wine: Pinot Noir, Malbec, Sangiovese

Pinot Noir, Malbec, and Sangiovese are my top picks for Pork Tenderloin. Pinot noir's light body is great for lean cuts, medium bodied sangiovese complement meaty sauces, stews, and other multi-ingredient dishes, and full-bodied tannic malbec pairs with fatty cuts and barbecue. The Faire La Fete Cremant de Limoux with a 4.7 out of 5 star rating seems like a good match. It costs about 17 dollars per bottle.

Faire La Fete Cremant de Limoux

Light golden in color with vibrant aromas and flavors of baked apple, white cherry and lemon meringue. From gourmet caviar and oysters to popcorn, Faire la Fête is a versatile wine that pairs well with a range of dishes and cuisines. Try with an Asian pear salad, spicy tuna rolls, or pork chops and applesauce.Blend: 70% Chardonnay, 20% Chenin Blanc, 10% Pinot Noir