1 pound pork tenderloin, trimmed of excess fat
Vegetable cooking spray
1 teaspoon salt-free lemon pepper
½ cup spring onion jelly, or apricot or orange marmalade
1 tablespoon mirin (sweet rice wine)

1.Slice the pork into four pieces and season with the lemon pepper.

2.Coat a large nonstick skillet with cooking spray; heat over medium-high heat.

3.Add the pork and cook 4 minutes on each side or until a thermometer inserted into the pork registers 160°F (the meat will be slightly pink).

4.Add the jelly or preserves and mirin to the skillet; stir to make a glaze, about 1 minute. Spoon the glaze over the pork.

To round out the meal, cook up instant rice and microwave frozen broccoli. Serve canned peaches (packed in juice) for dessert.

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