RASPBERRY PORK TENDERLOIN

Raspberry Pork Tenderloin image

"I altered the original version of this recipe by substituting spreadable fruit for some of the butter," reveals Kathleen Boulanger of Williston, Vermont. "I've found this is a good way to lighten up any pork dish...and it improves the taste, too!"

Provided by Taste of Home

Categories Dinner

Time 20m

Yield 2 servings.

Number Of Ingredients 11

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Ingredients

1 pork tenderloin (3/4 pound)
1/2 teaspoon lemon-pepper seasoning
1/8 teaspoon cayenne pepper
1 tablespoon reduced-fat butter
SAUCE:
3 tablespoons 100% raspberry spreadable fruit
1 tablespoon red wine vinegar
2 teaspoons ketchup
1 garlic clove, minced
1/4 teaspoon prepared horseradish
1/4 teaspoon reduced-sodium soy sauce

Steps:

Cut tenderloin into eight slices, about 1-1/4 in. thick. Sprinkle with lemon-pepper and cayenne. In a large nonstick skillet, cook pork in butter over medium-high heat for 3-4 minutes on each side or until juices run clear. Remove and keep warm., Add sauce ingredients to the skillet. Cook and stir for 2-3 minutes or until bubbly and slightly thickened, scraping to loosen browned bits. Serve over pork.

Nutrition Facts : Calories 276 calories, Fat 9g fat (4g saturated fat), Cholesterol 121mg cholesterol, Sodium 327mg sodium, Carbohydrate 11g carbohydrate (0 sugars, Fiber 1g fiber), Protein 36g protein. Diabetic Exchanges