Pork Tenderloin with Plum Sauce

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There is A LOT of pork in my deep freezer. I mean, a lot. I blame this on the store having those gigantic lengths of pork on sale too many times in a row. I can't pass up buying that gigantic piece of meat and cutting it down into tenderloins for two. Especially since the cost of the prepackaged pork tenderloins are hovering around $12 right now and we only eat half of a loin with the two of us.

I can usually get that big piece of pork cut down into 6-8 2-person sized tenderloins and then 3-4 of the larger ones which I'll use if we have company or if I'm making pork for lunch for the week.

Anyway, with a ridiculous amount of pork in the freezer, I knew I needed to start going through my recipes and finding new ways to prepare it. This recipe, with a plum sauce was too good to pass up, especially with plums on sale right now.


Pork Tenderloin with Plum Sauce
Source: Our Best Bites
Servings: 2-3
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Ingredients:
    • 3/4 pound pork tenderloin, trimmed
    • kosher salt
    • pepper 
    for the sauce*:
    • 1 tbsp. canola oil, divided
    • 1 cup onion, chopped
    • 2 garlic cloves, minced
    • 1/4 cup packed brown sugar
    • 1/4 cup rice wine vinegar
    • 1/4 cup ketchup
    • 2 tbsp. low-sodium soy sauce
    • 2 tsp. dry mustard
    • 1 tsp. ground ginger
    • 1/2 tsp. pepper
    • 1/4 tsp. crushed red pepper
    • 1 1/2 lbs. ripe plums, pitted and quartered 
Directions:
1. Season the pork with kosher salt and pepper. Set aside.
2. Prepare the sauce by heating 1/2 tablespoon of canola oil in a large saucepan over medium-high heat. Once hot, add the onion and cook for 5 minutes, or until softened. Add the garlic and cook 1 minute more or until fragrant.
3. Add the rest of the sauce ingredients and bring to a boil. Reduce the heat and allow to simmer, partially covered for 30-40 minutes, or until the plums break down.
4. Stir occasionally and if plums are still intact, break down with a potato masher or fork until the mixture is a thick sauce. Taste, and adjust with either salt or sugar to reach your desired flavor.
5. Preheat the oven to 450.
6. Heat a large skillet over medium-high heat and add the remaining 1/2 tablespoon of canola oil. Add the pork to the skillet and brown on all sides, then transfer to a foil lined baking sheet with a lip.
7. Pour the sauce over the pork and spread to coat. Roast for 10 minutes, then flip over the pork and brush with more of the sauce. Roast for another 10-15 minutes or until the pork reaches an internal temperature of 155 degrees.
8. Remove pork from the oven and allow to rest for 10 minutes before slicing and serving with additional sauce.

*I made the full amount of sauce for this recipe; enough for 2 1-pound tenderloins. I froze the rest to use again.

The sauce was delicious, like a fruit sweetened barbecue sauce. It complimented the pork really nicely and had a ton of flavor. I served this with smashed potatoes and green beans.

I can't wait to use up the rest of the plum sauce in the freezer on another tenderloin!

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