Pork Tenderloin Medallions with Raspberry Sauce

Makes 4 servings.

Ingredients

1 piece		pork tenderloin (about 1 pound, cut into 8 crosswise pieces)
to taste		cayenne
2 tsp	10 ml	butter
2 fruit		kiwi fruit, peeled and thinly sliced
5 tbsp	75 ml	red raspberry preserves
2 tbsp	30 ml	red wine vinegar
1 tbsp	15 ml	ketchup
0.5 tsp	2.5 ml	horseradish
0.5 tsp	2.5 ml	soy sauce
1 clove		garlic, minced
156 g		raspberries

With the heel of your hand, gently press each medallion to 1-inch thickness; lightly sprinkle both sides with cayenne.
Heat the butter in a nonstick skillet over medium-high heat; add the pork medallions and cook 3-4 minutes on each side.
Meanwhile, in a small saucepan stir together the raspberry preserves, vinegar, ketchup, horseradish, soy sauce and garlic; simmer over low heat for 2 minutes, stirring occasionally; keep warm.
Place the medallions on a serving plate; spoon the sauce over; top each medallion with some sliced kiwi. Garnish the serving plate with the remaining kiwi slices and fresh raspberries.