Directions

1.  Trim the fat from the meat and place it in a heavy Ziploc bag.

2.  Add equal parts of peanut butter and soy sauce to the Ziploc bag (about 1/4 cup per tenderloin).

3.  Marinade the meat in the bag in the refrigerator for 1 - 6 hours.

4.  Pull the bag from the refrigerator and add dried pepper flakes and ginger. Be careful with the powdered ginger as a little goes a long way.

5.  Preheat the oven to 400 degrees.

6.  Line a large pan (say a cookie sheet) with foil.

7.  Place the pork on grid pans (cooling racks) in the large pan. If the tenderloin is thin at the ends, fold that part under to even the thickness.

8.  Roast the meat for 10 minutes.

9.  Remove the meat from the oven and coat with apricot-pineapple preserves.

10.  Put the meat back into the oven and roast it for about 15 minutes longer or until the instant thermometer reads 160 degrees.

11.  Let the meat sit for about 5 minutes then cut into pieces about 1 inch thick and serve.