Pork Tenderloin with Raspberry Sauce

Ingredients

1 lb. pork tenderloin, cut into 1" slices
2 T butter
1/4 tsp. ground black pepper
1/3 C seedless raspberry jam

2 T red wine vinegar
2 tsp. prepared horseradish
1 clove garlic, minced
1/4 tsp. ground red pepper

Directions

Pound the pork slices with a meat mallet until 1/2" thick. In a large skillet melt buter over medium-high heat. Add pork slices to skillet and sprinkle with black pepper. Cook for 1-2 minutes per side until light pink in center and juices run clear. Remove from skillet; keep warm.

Reduce heat to medium-low. For sauce, stir jam, vinegar, horseradish, garlic, and red pepper into skillet. Cook and stir until bubbly; cook about 1 minute more or until slightly thickened. Spoon sauce over pork slices. Makes 4 servings.

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