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Serves
8 (3oz pork & sauce)
Author Notes
a fun way to use plums, pared with a roasted pork tenderloin for yummy summer entree...
—Jen S
Ingredients
- Sauce:
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2 tablespoons
Canola Oil
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1 cup
chopped onion
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2
garlic cloves, finely chopped
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1/4 cup
packed brown sugar
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1/4 cup
rice wine vinegar
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1/4 cup
ketchup
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2 tablespoons
lower-sodium soy sauce
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2 teaspoons
dry mustard
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1 teaspoon
ground ginger
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1/2 teaspoon
black pepper
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1/2 teaspoon
crushed red pepper
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2
whole cloves
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1 1/2 - 2 pounds
black plums, quartered and pitted
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1
star anise
- Pork;
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2 tablespoons
canola oil
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2 pounds
(1-pound) pork tenderloins, trimmed
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1/2 teaspoon
sea salt
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1/2 teaspoon
freshly ground black pepper
Directions
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Heat a large saucepan over medium-high heat. Add 2 tablespoons canola oil to pan, and swirl to coat. Add onion and garlic; sauté 5 minutes, stirring constantly. Add sugar and the next 10 ingredients (through star anise); bring to a boil. Reduce heat, and simmer, partially covered, for 30 minutes or until plums break down and sauce thickens, stirring occasionally. Discard cloves and anise.
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Preheat oven to 450°.
Heat a large skillet over medium-high heat. Add 2 tablespoons oil to pan; swirl to coat. Sprinkle pork evenly with 1/2 teaspoon salt and 1/2 teaspoon black pepper. Add pork to pan; sauté 7 minutes, turning to brown on all sides.
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Transfer pork to a foil-lined jelly-roll pan; coat with 1/2 cup plum sauce. Roast pork at 450° for 15 minutes. Remove pork from oven. Turn pork over; coat with an additional 1/2 cup plum sauce. Roast 10 minutes or until a thermometer inserted in thickest portion of pork registers 155°. Remove from pan; let stand 10 minutes.
Slice crosswise.
Serve with remaining plum sauce.
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