Ingredients
1 pork tenderloin (1 pound), cut into 1/2-inch slices1 teaspoon garlic pepper blend2 teaspoons canola oil1/2 cup seedless raspberry jam2 tablespoons red wine vinegar2 teaspoons Dijon mustard
Preparation
Flatten pork slices to 1/4-in. thickness; sprinkle with pepper blend. In a large nonstick skillet coated with cooking spray over medium heat, cook pork in oil in batches for 2-3 minutes on each side or until juices run clear. Remove and keep warm.
In the same skillet, add the jam, vinegar and mustard, stirring to loosen browned bits. Bring to a boil. Reduce heat; simmer, uncovered, for 1 minute or until thickened. Serve with pork.
