1/4 cup onion -- chopped 1/2 teaspoon vegetable oil 1/2 cup plum jam 1 tablespoon red wine vinegar 1 teaspoon soy sauce, low sodium 1/4 teaspoon ground ginger 2 small plum -- cut in 8 wedges 16 ounces pork tenderloin -- cut into 8 pieces cayenne
Spray 8" nonstick skillet with nonstick veg 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" thickness. Sprinle both sides of each piece lightly with cayenne. Spray 10" nonstick skillet with nonstick veg spray. Heat skillet over med-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.
