1 whole pork tenderloin, about 1 pound, cut in 8 crosswise pieces
2 teaspoons butter
5 tablespoons red raspberry preserves
2 tablespoons red wine vinegar
1/2 teaspoon prepared horseradish
1 garlic clove, minced
1 tablespoon ketchup
1/2 teaspoon soy sauce
2 kiwi fruit, peeled and thinly sliced
1/2 pint fresh raspberries
1. With heel of hand, gently press each pork medallion to 1-inch thickness;
lightly sprinkle both sides with cayenne to taste. Heat butter in a nonstick
skillet over medium-high heat; add pork medallions and cook for 3-4 minutes
on each side.
2. Meanwhile, in a small saucepan stir together preserves, vinegar,horseradish,
garlic, ketchup and soy sauce; simmer over low heat for 2 minutes, stirring
occasionally; keep warm.
3. Place medallions on a serving plate. Spoon sauce over medallions and top
with some kiwi slices. Garnish serving plate with remaining kiwi slices and
Makes 4 servings.