1 lb (500g) Pork Tenderloin
1/2 cup orange marmalage or apricot jam (I used sugar-free)
2 tbsp soya sauce
1/2 tsp ground ginger
1/4 tsp ground garlic
1-1/2 cups ground up melba toast
Cut Pork into small chunks. In a large zip-lock plastic bag, combine marmalade or jam, soya sauce, ginger, garlic, and the Pork pieces. Gently massage the bag and refrigerate for 1 hour or more. Meanwhile, in a separate zip-lock plastic bag, add the corn flakes; close top and crush until fine crumbs form (kids love to help with this task!).
Preheat oven to 400 F (200 C). Remove Pork from marinade (discard excess marinade). Coat Pork in the crushed cereal crumbs and place on a foil-lined baking tray coated with cooking spray. Bake in oven for 10 minutes, turn over and bake for another 10-15 mintues or until no pink remains.