• Cooking Time: 5-10 minutes
• Servings: 4-6
• Preparation Time: 20-30 minutes
• 2/3 c. jasmine rice
• 1 1/2 c. water
• 1 lb. pork tenderloin, trimmed of silverskin and cut crosswise into 8 slices
• salt and pepper to taste
• 1/2 c. (or more to taste) orange marmalade
• 2 T. rice wine vinegar
• 1 T. minced garlic
• 1 T. dark sesame oil
• crushed red pepper or chili sauce to taste
• 1 T. olive oil
• 4 green onions, sliced
• 1 t. toasted sesame seeds

1. Combine rice with water in a medium saucepan. Bring to a boil, stir once, then cover and reduce heat, simmer for 20 minutes or until liquid is absorbed. Remove from heat and fluff with a fork before serving. Meanwhile, put each pork slice in a plastic bag and pound with a meat mallet to a 1/2 each thickness. Salt and pepper meat to taste, set aside. Combine orange marmelade with rice wine vinegar, garlic, sesame oil, and chili sauce or flakes to taste; stir well. Heat oil in a large skillet over medium high heat. Add pork and cook on each side until golden brown. Add marmelade mixture and simmer 5-6 minutes until pork is done. Serve pork and sauce over rice. Garnish with green onions and sesame seeds.

Our family enjoys Asian inspired pork tenderloin, and this one is a keeper. The recipe is simple enough for busy weeknight meals, but elegant enough for company.