Ingredients

• 2 (12 oz / 375 g each) Johnston’s Pork Tenderloins
• 1 Cup (250 mL) Saskatoon or Blueberry Jam/Jelly
• ¼ Cup (50 mL) Lemon Juice
• 2 Tbsp (30 mL) Fresh Ginger, Grated
• 4 Garlic Cloves, Minced
• 2 Tbsp (30 mL) Canola Oil
• ? Cup (75 mL) Reduced-Sodium Soy Sauce

Cooking Directions

1. In an airtight container or sealable plastic bag, combine Saskatoon or Blueberry jam or jelly, lemon juice, ginger, garlic, oil and soy sauce. Set aside ½ cup (125 mL) of the sauce for serving. Add pork tenderloins to the container and marinate 2 to 24 hours in the refrigerator.
2. Pre-heat oven to 400°F (200°C). Discard marinade and place tenderloins on a foil-lined baking sheet. Bake for 20 - 25 minutes or until internal temperature reaches 155°F (68°C). Remove from oven; tent loosely with foil (internal temperature will rise to 160°F/71°C).
3. Heat reserved sauce in a small saucepan and serve drizzled over slice pork tenderloin. Serve with roasted potatoes and seasonal vegetables.