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Author Notes: This recipe uses a homemade Asian-style plum sauce as a barbecue sauce for fast-cooking and lean pork tenderloin. The relish is a refreshing finish and will be a hit for your summer cookouts. This recipe is easily doubled or tripled and is delicious served with rice. —Alexandra V. Jones
Food52 Review: Much of cooking is by smell, and upon approaching the saucepan with the plum sauce, my initial sense was that the mustard might be too strong—but was lovely. The plum sauce paired very nicely with the grilled tenderloin. Adding the peach salsa was the perfect foil.
My husband thought the dish was guest-worthy, and it sure looked pretty! Plums and peaches are in season and this was a perfect use. My potted herbs were refreshing and the lime was just the right acid to balance the peach. This one is a keeper and will be made again in my household. —smccassell
Serves 3 to 4
- 1/2 pound (about 2) black plums, pitted and chopped
- 1 tablespoon soy sauce
- 1/2 tablespoon grated fresh ginger
- 1 clove garlic, minced
- 2 scallions, white and light green parts sliced; reserve and slice the dark part for the relish
- 1 star anise
- 1/4 teaspoon brown mustard seed
- 1/8 cup mirin
- 1/8 cup rice wine vinegar
- 1 1/2 tablespoons dark brown sugar
- 1/8 teaspoon black pepper
- 1 pinch salt
- Place ingredients in a saucepan and bring to a low rolling boil. Reduce heat and simmer 20 minutes.
- Remove star anise. Using a immersion blender or regular blender, blend until smooth. Set aside.
Pork and Fresh Peach Relish
- 1 pork tenderloin, about 1 1/2 pounds
- Salt and freshly ground black pepper to liberally season pork
- 1 tablespoon vegetable oil
- 1 ripe peach, peeled, pitted and cut into medium dice
- 1 handful (about 1/4 cup) cilantro, stems included, chopped finely
- 1/2 shallot, minced
- 1 tablespoon fresh basil (I used Thai), chopped finely
- Juice and zest of half a lime
- 1 pinch salt
- Get your grill going. Rub tenderloin with vegetable oil and season with salt and pepper. Place on a hot grill and cook 8 to 10 minutes per side. After you cook the first side, baste with a bit of your plum sauce. Remove from grill to rest.
- Combine the peaches, cilantro, shallot, basil, lime juice, reserved green parts of scallions, zest, and pinch of salt in a bowl to combine.
- Slice rested pork, drizzle with more plum sauce, top with peach relish, and serve with rice and additional plum sauce and relish.
- This recipe is a Community Pick!
- This recipe was entered in the contest for Your Best Recipe for Savory Stone Fruit