INGREDIENTS
1 tbsp
low-sodium soy sauce
1 tsp
bottled minced fresh ginger
1 tsp
bottled minced garlic
1 tsp
canola oil
1
pork tenderloin, trimmed and cut crosswise into 12 (3/4-inch-thick) slices
1/3 cup
bottled salsa
1 tbsp
seedless raspberry preserves
2 tbsp
chopped fresh cilantro