1/4cup jam(Triple Berry used but any red fruit jam is good)
1tablespoonSriracha(or more to taste)
1 tablespoonspicy brown mustard
2whole cloves of garlic
Whisk all the marinade ingredients together, reserving 1/4 cup of the marinade for the glaze. Pour the rest of the marinade into a large ziplock bag and add the whole pork tenderloin.
Roll the tenderloin in the marinade to coat it.
In a large skillet over medium/medium-high heat, drizzle in the olive oil and once it's hot, add the whole tenderloin to the skillet browning it on all sides and ends. Note: if the tenderloin doesn’t fit in the skillet, you can cut it in half to fit.
Once the tenderloin is browned, remove it from the skillet and slice into 1" thick medallions.
Lower the heat to medium, return the medallions to the skillet, season with salt and pepper and cook 1 1/2 minutes per side.
Remove the medallions from the skillet and tent with aluminum foil. Pour the reserved marinade into the skillet and cook over low-medium heat 5 minutes or until it reduces and thickens into a glaze.