1 lb. pork tenderloin, or loin, trimmed & cut into 8 crosswise pieces
Cayenne pepper to taste
2 tbsp. butter
2 kiwi, peeled & thinly sliced RASPBERRY SAUCE: 6 tbsp. red raspberry preserves
2 tbsp. red wine vinegar
1 tbsp. ketchup
1/2 tsp. horseradish
1/2 tsp. soy sauce
1 clove garlic Press each pork tenderloin slice to 1 inch thickness. Lightly sprinkle both sides of each slice with cayenne pepper. Heat butter in large, heavy skillet over medium high heat. Add pork slices; cook 3 to 4 minutes on each side. Meanwhile, combine all sauce ingredients in small saucepan; simmer over low heat about 3 minutes, stirring occasionally. Keep warm. Place cooked pork slices on warm serving plate. Spoon sauce over; top each pork slice with a kiwi slice. Makes 4 servings. | 
