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PORK TENDERLOIN WITH RASPBERRY SAUCE

EASY ENTERTAINING: Entertain in style with pork tenderloin with raspberry sauce. Serve with your oven-browned potatoes and green peas with pearl onions. Add sourdough rolls. For dessert, keep it light with lemon sorbet alongside your favorite cookies. 1 (1-pound) pork tenderloin, cut crosswise into 8 pieces Cayenne pepper to taste 2 teaspoons butter 6 tablespoons red raspberry preserves

2 tablespoons red wine vinegar 1 tablespoon ketchup

1/2 teaspoon prepared horseradish

1/2 teaspoon soy sauce

1 clove garlic, minced

2 kiwis, peeled and thinly sliced Fresh raspberries (optional)

Servings: makes 4 servings

Preparation time: 15 minutes

Cooking time: about 10 minutes

Press each pork tenderloin slice into 1-inch thickness. Lightly sprinkle both sides of each slice with cayenne pepper. In a large nonstick skillet over medium-high heat, melt butter. Add pork slices; cook 3 to 4 minutes on each side. Meanwhile, in a small saucepan, combine preserves, vinegar, ketchup, horseradish, soy sauce and garlic. Simmer over low heat about 3 minutes, stirring occasionally. Keep warm. Place cooked pork slices on warm serving platter. Spoon sauce over each pork slice; top with a slice of kiwi. Garnish serving platter with remaining kiwi and optional raspberries.

Per serving: 235 calories, 22 grams protein, 5 grams fat (19 percent calories from fat), 2.2 grams saturated fat, 26 grams carbohydrate, 65 milligrams cholesterol, 153 milligrams sodium, 1 gram fiber.

Carb count: 1.5.