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Campfire Pork Dijon

8 oz Pork tenderloin
1 oz Vegetable oil
6 tb Apricot preserves
1 tb Dijon mustard

Peel any silver skin off tenderloin.

Cut tenderloin in five 1-1/2 oz slices and pound to a quarter inch thickness.

Heat oil in skillet and brown each cutlet. Check center. Pork should be just a little pink.

Remove pork from pan and add apricot preserves and Dijon mustard.

Warm sauce and serve over pork.

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