Serve with steamed sugar snap peas and sliced carrots.
1 pound pork tenderloin, trimmed and cut crosswise into 8 pieces
1/2 teaspoon salt
1 tablespoon bottled minced garlic
1 tablespoon bottled ground fresh ginger
2 teaspoons dark sesame oil
1/2 cup water
2 tablespoons orange marmalade
1 teaspoon low-sodium soy sauce
How to Make It
Heat a large nonstick skillet coated with cooking spray over medium-high heat. Sprinkle pork with salt. Combine garlic, ginger, and oil in a large bowl. Add pork; toss to coat. Add pork to pan; sauté 3 minutes on each side or until done. Remove pork from pan; keep warm.
Add water and remaining ingredients to pan; bring to a boil. Reduce heat; simmer 3 minutes. Spoon sauce over pork.
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