Prepare the tenderloin by trimming any visible fat and removing the silvery membrane with a small, sharp knife. Cut tenderloin into slices about 1 1/2-inches thick. Pound between 2 sheets of plastic wrap, into thin cutlets. Sprinkle each with adobo seasoning and set aside for 30 minutes or longer.

Put all the remaining ingredients in a food processor or blender and puree.

Heat oil in a large skillet over medium-high heat. Sauté cutlets about 3 minutes on each side or until almost done. Pour sauce over cutlets, cover, and simmer another 3 minutes, or until the cutlets are completely done and sauce is hot and bubbly.

Notes:
Goya Seasoning - An adobo dry seasoning mix containing Salt, Granulated Garlic, Lemon Flavor, Black Pepper, Oregano and Turmeric.
Spreadable Fruit - Is a naturally sweetened fruit "jam" (no sugar added).