1-2 lb. Pork Tenderloin
3 – 6 Tbsp. Peach Pepper + Ginger Jam
Season tenderloin with a rub for pork. Heat grill pan to medium heat. Heat one Tbsp. oil in pan until hot but not smoking. Put tenderloin in hot pan and cook on one side for about 5-10 minutes. Turn over and cook 5-10 minutes longer. After the meat is seared on both sides you can roll around in the pan to sear all sides. Cook until meat registers 155 degrees (15 -20 minutes). Glaze the meat with the Peach Pepper + Ginger Jam rolling the meat around in the jam/pan juices for about 1 – 2 minutes. Let the meat rest about 10 minutes before slicing. Pour pan juices over the sliced meat.