For Sunday lunch we had: Pork tenderloin with raspberry sauce, steamed carrots, zipper cream peas, scalloped potatoes, CLAUSSEN Pickles, pickled beets, peach cobbler, and sweet tea with lemon. The pork recipe came from a Taste of Home Prize-Winning Pork Collection Cookbook, but I changed two ingredients. It was delicious!

Pork Tenderloin with Raspberry Sauce

2 pork tenderloins (1 pound each)
2 teaspoons butter or margarine
1/2 cup raspberry preserves (seedless)
4 teaspoons raspberry vinegar
2 tablespoons ketchup
1 teaspoon soy sauce
1 garlic clove, minced

Cut each tenderloin into eight pieces; flatten each piece to 1-in. thickness. Melt butter in a skillet over medium heat; add pork and cook for 5 minutes per side or until juices run clear. Meanwhile, in a saucepan, combine preserves, vinegar, ketchup, soy sauce, and garlic. Simmer for 3 minutes, stirring occasionally. Serve over tenderloin; garnish with raspberries if desired.
Eight servings.