4 servings (serving size: 3 pork slices, about 1 tablespoon salsa mixture, and 1 1/2 teaspoons cilantro)
1 tablespoon low-sodium soy sauce
1 teaspoon bottled minced fresh ginger
1 teaspoon bottled minced garlic
1 teaspoon canola oil
1 (1-pound) pork tenderloin, trimmed and cut crosswise into 12 (3/4-inch-thick) slices
1/3 cup bottled salsa
1 tablespoon seedless raspberry preserves
2 tablespoons chopped fresh cilantro
How to Make It
Combine first 3 ingredients in a bowl.
Heat oil in a large nonstick skillet over medium-high heat. Flatten each pork piece to 1/2-inch thickness using your fingertips. Add pork to pan; spoon soy sauce mixture evenly over pork slices. Cook 3 minutes or until browned. Turn pork over; cook 3 minutes or until done. Remove from pan.
Add salsa and preserves to pan; increase heat to medium-high. Cook 30 seconds or until slightly thick, stirring constantly. Serve pork with salsa mixture, and sprinkle with cilantro.
I made this and my husband loved it! I forgot to add the salsa and raspberry jam so I'm going to try thus again this week. I also used rib meat because tenderloin is expensive - it really was delicious. I served it with goat cheese/chive potatoes and wilted kale.
Great pork! It was so simple and flavorful. I doubled it omitting the cilantro and using seeded rasberry preserves. I didn't think I was going to like the salsa but I was surprised- it went very well with the pork. Super fast and easy- will make again!