In an airtight container or sealable plastic bag, combine Saskatoon jam or jelly, lemon juice,
ginger, garlic, oil and soy sauce. Set aside 1/2 cup (125 mL) of the sauce for serving. Add pork
tenderloins to the container and marinate 2-24 hours in the refrigerator.
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 to160°F/71°C). Heat reserved
sauce in a small saucepan and serve drizzled over sliced pork tenderloin.
Serve with roasted potatoes or rice and seasonal vegetables.