1 lb. pork tenderloin trimmed & cut into 8 crosswise pieces
1/8 tsp. cayenne pepper
2 tbsp. butter
2 kiwi fruit, peeled, thinly sliced crosswise

RASPBERRY SAUCE:

6 tbsp. red raspberry preserves
2 tbsp. red wine vinegar
1 tbsp. catsup
1/2 tsp. prepared horseradish
1/2 tsp. soy sauce
1 clove garlic, minced
Fresh raspberries for garnish, optional

Press each tenderloin slice to 1 inch thickness; lightly sprinkle both sides of each slice with cayenne pepper. Heat butter in large heavy skillet over a medium-high heat. Add tenderloin slices; cook 3-4 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 tenderloin slices on warm serving plate; spoon on sauce and top each tenderloin with kiwi slice. Garnish each serving plate with remaining kiwi slices and fresh raspberries, if desired. Yield 4 servings.