TENDERLOIN WITH RASPBERRY SAUCE
1 tenderloin (1 pound)
1/8 teaspoon cayenne pepper, optional
2 teaspoons butter
1/4 cup seedless raspberry preserves
2 teaspoons 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 meat over medium heat for 3-4 minutes on each side or until juices run clear.
2 Meanwhile, in a small saucepan, combine the preserves, vinegar, ketchup, soy sauce, horseradish and garlic. Simmer, uncovered, for 3 minutes, stirring occasionally. Serve with tenderloin; garnish with raspberries if desired.
Yield: 4 servings.