Apricot Glazed Pork Tenderloin

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.

• Ready In: 25 mins
• Serves: 4

Ingredients

• 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)

Directions

1. Heat oil in a large skillet over medium-high heat.
2. Add pork, season lightly on one side, and sear about 2 minutes per side, until nearly cooked through.
3. Add apricot preserves, tamari sauce and ginger and bring to a simmer.
4. 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).