T
TexasRose
Guest
1 lb. sliced pork tenderloin (4-6 pieces)
Salt & Pepper
10-12 oz. jar Cherry preserves (needs real fruit pieces in it, and other fruit flavors would probably work well too)
1 Tbsp. Balsamic vinager
Season pork with salt and pepper. Coat nonstick skillet with cooking spray and over medium-high heat brown the pork (4-5 min. per side). Transfer pork to serving platter. Add preserves and balsamic vinegar to skillet and season with salt and pepper to taste. Cook for 30 seconds or until preserves are melted and form a glaze. Pour over pork and serve.
Salt & Pepper
10-12 oz. jar Cherry preserves (needs real fruit pieces in it, and other fruit flavors would probably work well too)
1 Tbsp. Balsamic vinager
Season pork with salt and pepper. Coat nonstick skillet with cooking spray and over medium-high heat brown the pork (4-5 min. per side). Transfer pork to serving platter. Add preserves and balsamic vinegar to skillet and season with salt and pepper to taste. Cook for 30 seconds or until preserves are melted and form a glaze. Pour over pork and serve.