HEAT A PAN WITH 2 TABLESPOON COOKING OIL OVER MEDIUM HIGH HEAT. SEASON THIN SLICES OF PORK TENDERLOIN WITH SALT AND PEPPER. PAN FRY ON THE HEATED PAN TURNING TO BROWN THE OTHER SIDE. SET ASIDE.

IN A BOWL COMBINE ALL GLAZE INGREDIENTS, POUR INTO THE SAME PAN WHERE THE TENDERLOIN WAS COOKED. BRING TO A BOIL, SCRAPING THE BOTTOM. SEASON WITH SALT AND PEPPER TO TASTE. LOWER THE HEAT AND SIMMER, POUR OVER THE COOKED TENDERLOIN SLICES.