Prep 10 mins
Cook 15 mins
Adapted from a Robin Miller "Quick Fix" recipe. On her show, Robin used a whole jar of jam, but I prefer less jam. If you like a thicker sauce, you may wish to add some cornstarch at the end, but I liked it without it. To help make this healthier for my family, I did use jam sweetened with Splenda and low sodium soy sauce and we really liked it. Serve with rice and snap peas or green beans. There will be a lot of extra sauce in the pan, I served this on the side in a gravy boat for those who wished to dip.
- 1 -1 1⁄2 lb pork tenderloin, cut crosswise into 1/2-inch thick rounds
- salt, to taste
- ground black pepper, to taste
- 2 teaspoons sesame oil
- 1 -2 tablespoon pickled ginger or 1 -2 tablespoon fresh ginger, minced
- 3⁄4-1 cup apricot preserves (about 1 small jar, not quite all of it though)
- 1⁄4 cup tamari soy sauce, to taste (or low sodium soy sauce)
- Heat oil in a large skillet over medium-high heat.
- Add pork, season lightly on one side, and sear about 2 minutes per side, until nearly cooked through.
- Add apricot preserves, tamari sauce and ginger and bring to a simmer.
- Simmer 5-10 minutes, until pork is cooked through and sauce reduces (if you like thicker sauce, remove pork once it is fully cooked to a covered dish and then keep cooking sauce, raising the temp a bit higher, until it has reduced to your liking, or add some cornstarch and cook till thick).