Last year my CSA box was brimming with plums, more than Gavin and I could eat in a given week. When I came across this Cooking Light recipe in the magazine, I knew I had to try it. We loved it! I look forward to making it again this summer!
Roast Pork Tenderloin with Plum Barbecue Sauce
Total Time: 1 hour, 5 minutes
Yield: Serves 4
Ingredients
- 1 TBSP Canola oil
- 1/2 cup Chopped onion
- 1 Garlic clove, finely chopped
- 1/8 cup Packed brown sugar
- 1/8 cup Rice wine vinegar
- 1/8 cup Ketchup
- 1 TBSP Soy sauce
- 1 tsp Dry mustard
- 1/2 tsp Ground ginger
- 1/4 tsp Black pepper
- 1/8 tsp Crushed red pepper
- 1 whole Cloves
- 3/4 lb. Black plums, quartered & pitted
- 1 Star anise
- 1 TBSP Canola Oil
- 1 Pork tenderloin (1 lb.)
- 1/4 tsp Salt
- 1/4 tsp Black pepper
Cooking Directions
- Heat a large saucepan over medium-high heat. Add 1 tablespoon canola oil to pan and swirl to coat. Add onion and garlic, saute 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.
- Preheat oven to 450.
- Heat a large skillet over medium-high heat. Add 1 tablespoon oil to pan; swirl to coat. Sprinkle pork evenly with 1/4 teaspoon salt and 1/4 teaspoon black pepper. Add pork to pan; saute 7 minutes, turning to brown on all sides.
- Transfer pork to a cookie sheet; coat with 1/4 cup plum sauce. Roast pork at 450 for 15 minutes. Remove pork from oven. Turn pork over; coat with an additional 1/4 cup plum sauce. Roast 10 minutes or until a thermometer inserted into a thickest portion of pork registers 155. Remove from pan; let stand 10 minutes. Slice crosswise. Serve with remaining plum sauce.