Yield: 4 servings.
1 pork tenderloin (1 pound), trimmed and cut into 8 pieces
1/8 teaspoon cayenne pepper
6 tablespoons red raspberry preserves
2 tablespoons red wine vinegar
1 tablespoon ketchup
1/2 teaspoon prepared horseradish
1/2 teaspoon soy sauce
1 garlic clove, minced
2 kiwi fruit, peeled and thick sliced
Flatten each tenderloin slice to 1-in, thickness; lightly sprinkle both sides with cayenne pepper. In a large heavy skillet coated with non-stick cooking spray, cook tenderloin over medium-high heat for 3-4 minutes on each side. Meanwhile, in a small saucepan, combine preserves, vinegar, ketchup, horseradish, soy sauce and garlic; simmer for 3 minutes, stirring occasionally. Keep warm. Place tenderloin on a warm serving plate; top with sauce. Garnish with kiwi and raspberries.