4 medium size pieces of pork filet (tenderloin)
1 full onion, finely chopped
1 clove garlic finely chopped
3 tbsp yiam lemon and lime marmalade
1/2 cup wine
2 tbsp mustard with seeds
1 tsp fresh ginger
Salt and pepper
Cut the pork filets in slices and sautee in olive oil, on a strong fire, until golden.
Add the onion, garlic and ginger.
Dilute the jam with some orange juice.
Pour the wine in the pan, then the diluted jam and let simmer until the meat is just done.
Pork tenderloin is quickly done, and if overdone dries out, so the whole process should not last more than about 20mins.
As soon as the sauce is done, remove from the fire.
Serve with rice or handmade potato mash on the side.