1/4 cup chopped onion
1/2 teaspoon vegetable oil
1/2 cup plum jam
1 tablespoon red wine vinegar
1 teaspoon low sodium soy sauce
1/4 teaspoon ground ginger
2 small plums, cut into 8 wedges
16 ounces pork tenderloin, cut into 8 pieces
Spray 8-inch nonstick skillet with nonstick vegetable spray. Add onion and oil. Cook over med heat for 4 to 7 minutes, or until onion is tender, stirring occasionally. Reduce heat to low. Stir in jam, vinegar, soy sauce and ginger. Cook for 1 to 2 minutes, or until jam is melted, stirring occasionally. Stir in plums. Set sauce aside.
Pound pork pieces lightly to 1-inch thickness. Sprinkle both sides of each piece lightly with cayenne.
Spray a 10-inch nonstick skillet with nonstick vegetable spray. Heat skillet over medium-high heat. Add pork. Cook for 6 to 8 minutes, or until meat is no longer pink, turning over once.
Serve topped with plum sauce.
calories 272; fat 5g; fiber 1g
6 WW points