Friday, July 6, 2012

Pork Tenderloin with Plum Barbecue Sauce

I love pork tenderloin, but I only know a few ways to prepare it.  So when I saw this recipe online the other day I knew I had to try it.  I was richly rewarded for the effort!  The sauce is like a sweeter barbecue sauce, with chunks of tender and juicy plum and the subtle bite of the pepper and spices.  It didn't take long to make and was so worth the effort!

As a note, if you don't have whole cloves or star anise, you can substitute 1/4 tsp of ground Chinese Five Spice, which is a spice you can get in your local grocery store right next to the cumin and chili powder.  

Roast Pork Tenderloin with Plum Barbecue Sauce
Recipe from Cooking Light

For the Sauce:

2 tablespoons canola oil

1 cup chopped onion 

2 garlic cloves, finely chopped 

1/4 cup packed brown sugar

1/4 cup rice wine vinegar

1/4 cup ketchup

2 tablespoons lower-sodium soy sauce

2 teaspoons dry mustard 

1 teaspoon ground ginger

1/2 teaspoon black pepper

1/8 teaspoon crushed red pepper

2 whole cloves
1 star anise

1 1/2 pounds black plums, quartered and pitted 

For the pork:

2 tablespoons canola oil 

2 (1-pound) pork tenderloins, trimmed 
(these usually come together when you buy a whole pork tenderloin)
1/2 teaspoon salt 

1/2 teaspoon freshly ground black pepper

To make the Sauce:
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 remaining ingredients; 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.

To make the Pork:
Preheat oven to 450°F.

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.

Transfer pork to a foil-lined baking sheet or 9"-x-13" pan; coat with 1/2-1 cup plum sauce. Roast pork at 450°F for 15 minutes. Remove pork from oven. Turn pork over; coat with an additional 1/2-1 cup plum sauce. Roast an additional 10-15 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.

Serves 6.

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