Pork medallions served with a tangy raspberry sauce.

Pork Tenderloin with Raspberry Sauce

1 pound pork tenderloin

Salt and freshly ground black pepper

2 tablespoons butter or margarine

1/3 cup seedless raspberry jam

2 tablespoons red wine vinegar

2 teaspoons prepared horseradish

1 garlic clove, finely minced

1/4 teaspoon ground red pepper (cayenne)

Whole fresh raspberries (optional)

Sliced star fruit (optional)

1. Trim fat from meat. Cut meat crosswise into 1-inch-thick slices. Place each slice between two pieces of plastic wrap. With the heel of your hand, press each slice into a 1/2-inch-thick medallion. Remove plastic wrap. Season meat with salt and pepper.
2. In a 12-inch skillet, melt butter over medium-high heat. Add meat and cook for 4 to 6 minutes or until slightly pink in center, turning once. Remove from skillet, reserving drippings in skillet. Keep meat warm.
3. For sauce, stir raspberry jam, vinegar, horseradish, garlic and red pepper into dripping in skillet. Cook and stir until bubbly. Cook about 1 minute more or until slightly thickened. Spoon sauce over meat. If desired, garnish with whole raspberries and sliced star fruit.

Makes 4 servings.