Ingredients
1
pork tenderloin (1 to 1 1/4 lb), cut into 1/2-inch slices
1/2
teaspoon garlic-pepper blend
2
teaspoons olive oil
3/4
cup cherry preserves
2
tablespoons chopped shallots
1
tablespoon Dijon mustard
1
tablespoon balsamic vinegar
1
clove garlic, finely chopped
Preparation
Sprinkle both sides of pork with garlic-pepper blend. In 12-inch skillet, heat 1 teaspoon of the oil over medium-high heat. Cook pork in oil 6 to 8 minutes, turning once, until meat thermometer inserted in center reads 145°F. Remove pork from skillet to plate; cover to keep warm.
In same skillet, mix remaining 1 teaspoon oil, the preserves, shallots, mustard, vinegar and garlic, scraping any browned bits off bottom of skillet. Heat to boiling; reduce heat. Simmer uncovered 10 minutes or until sauce is reduced to about 1/2 cup. Serve sauce over pork slices.
