2 pork tenderloins (1 1/2 - 2 lbs total), cut crosswise into 1 1/2 inch pieces
Salt & pepper
2 tbsp vegetable oil
2 tbsp finely chopped fresh chives
Instructions
Whisk marmalade, juice, and hot sauce in small bowl. Pat pork dry with paper towels and season with salt & pepper. Heat oil in large skillet over medium-high heat until just smoking. Cook pork until well browned all over, about 10 mins.
Reduce heat to medium. Add marmalade mixture and cook, turning pork occasionally, until meat registers 145 degrees, 3-5 mins. Transfer pork to platter and sprinkle with chives. Serve.
Originally Submitted
8/31/2010
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