Pork Tenderloin With Raspberry Sauce

• 1 pork tenderloin (1 pound)
• 1/8 teaspoon cayenne pepper, optional
• 2 teaspoons butter
• 1/4 cup seedless raspberry preserves
• 2 teaspoons red wine vinegar
• 1 tablespoon ketchup
• 1/2 teaspoon soy sauce
• 1/8 to 1/4 teaspoon prepared horseradish
• 1 garlic clove, minced
• Fresh raspberries, optional

1. Cut tenderloin into eight pieces; flatten each piece to 1-in. thickness. Sprinkle cayenne on both sides if desired. In a large skillet, cook pork over medium heat for 3-4 minutes on each side or until no longer pink.
2. Meanwhile, in a small saucepan, combine the preserves, vinegar, ketchup, soy sauce and horseradish. Add garlic; cook 1 minute longer. Simmer, uncovered, for 3 minutes, stirring occasionally. Serve with tenderloin; garnish with raspberries if desired.

pork tenderloin, cayenne pepper, butter, seedless raspberry preserves, red wine vinegar, ketchup, soy sauce, horseradish, garlic, fresh raspberries

Taken from www.tasteofhome.com/recipes/pork-tenderloin-with-raspberry-sauce/ (may not work)