Today I confused my sweetheart. He had this thought I was going to make honey garlic pork and here I was adding stuff to pork in a pan and not making a marinade. I told him I wasn’t making that but was replicating a meal I used to make when I wasn’t hungry but needed to eat something.
This is what I did. MIND… no real measurements happened here as I was just tossing stuff in. I’ll give approximates where I can.
One pork tenderloin cut into bite sized pieces.
Toss that into a fry pan,
add
Thin jam jelly mixed half/half with water. About… 1/4 cup jelly. (I used beet jam)
3 tsp of minced garlic
Soy sauce…I aimed for about a tbsp but ended up with about 2 tbsps.
1/4 of a medium onion diced.
add some seasoning: I used parsley, oregano, montreal steak spice and salt. But you know.. add whatever you like, everyone has different taste buds.
Let that cook a spell.
Then add
About 4 tbsp of a whole berry jam…. I used Saskatoon berry today but have used gooseberry and blueberry in the past.
add 1/2 diced apple just before it’s cooked through.
Let it cook down a bit as you want it to be saucy not overly runny.
Give it a taste test and then add more seasonings if needed. This part was fun today as I had my lad taste testing it with me. We ended up adding a bit of lemon pepper and then deemed it good.
How to serve?
In the past I’ve done it on bread (like a sandwich), or served over a bed of rice or mashed taters. Everytime I make it, it’s a touch different, depends on the species used.
Today I served it over sliced skin on boiled potatoes.
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