Ingredients
1 pork tenderloin (1 pound)1 tablespoon canola oil2 tablespoons reduced-sodium soy sauce1 garlic clove, minced1/2 teaspoon ground ginger1 cup fresh raspberries2 tablespoons seedless raspberry spreadable fruit2 teaspoons minced fresh basil1/2 teaspoon minced fresh mint, optional
Preparation
Cut tenderloin crosswise into eight slices; pound each with a meat mallet to 1/2-in. thickness. In a large skillet, heat oil over medium-high heat. Add pork; cook 3-4 minutes on each side or until a thermometer reads 145°. Remove from pan; keep warm.
Reduce heat to medium-low; add soy sauce, garlic and ginger to pan, stirring to loosen browned bits from pan. Add raspberries, spreadable fruit, basil and, if desired, mint; cook and stir 2-3 minutes or until slightly thickened. Serve with pork.
