1 Tbsp. low-sodium soy sauce
1 tsp. ginger 1 garlic clove, minced
1 tsp. vegetable oil
1 (1 lb) pork tenderloin, trimmed and cut into 12 slices)
1/3 C. bottled salsa (I used Costco's Organic Salsa)
1 Tbsp. seedless respberry preserves
2 Tbsp. fresh cilantro
DIRECTIONS: Combine first 3 ingredients in a bowl. Heat oil in a large non-stick skillet over med-high heat. Flatten each piece of pork to 1/2" thick (using your fingertips). Add pork to pan; spoon soy sauce mix evenly over the pork slices. Cook approx. 3 minutes and flip. Cook additional 3-4 minutes, or until done. Remove from pan. Add salsa and raspberry preserves; cook for 30 seconds or until slightly thick and preserves are "melted". Stirring constantly. Add pork to salsa mixture. Sprinkle with cilantro and serve. Stay tuned for Easter treats..........