Pork Tenderloin With Fresh Plum Sauce Recipe
Summary
Preparation Time10 MinCooking Time30 Min
Ready In40 MinDifficulty LevelEasy
Health IndexAverageServings2
Ingredients
| Vegetable oil | 1 Tablespoon (For Fresh Plum Sauce:) | |
| Garlic | 1 Tablespoon, minced (For Fresh Plum Sauce:) | |
| Minced ginger | 1 Tablespoon, grated (For Fresh Plum Sauce:) | |
| 1 1/2 teaspoons minced jalapeno chili pepper | ||
| 1 pound plums, cut into halves, pitted, chopped | ||
| 1/2 cup sliced green onions, with tops | ||
| 1/4 cup firmly packed dark brown sugar or to taste | ||
| Soy sauce | 2 Tablespoon (For Fresh Plum Sauce:) | |
| 2 tablespoons seasoned rice vinegar or apple cider vinegar | ||
| Cilantro | 1/4 Cup (16 tbs), chopped (For Fresh Plum Sauce:) | |
| Oriental sesame oil | ||
| 1 pork tenderloin (about 1 pound) | ||
| Black pepper salt | 1 To taste (For Fresh Plum Sauce:) | |
Directions
Prepare Fresh Plum Sauce. Heat oil in a medium saucepan.
Add garlic, ginger and chili pepper; saute, stirring, about 1 minute.
Add all remaining ingredients except cilantro.
Simmer 15 minutes, stirring frequently, until mixture has a chunky, sauce like texture.
Adjust flavors to taste.
Remove from heat and cool to room temperature.
Stir in cilantro.
Rub sesame oil into pork.
Season generously with salt and pepper.
Oil hot grid to help prevent sticking.
Grill pork, on a covered grill, over medium Kingsford briquets, 18 to 25 minutes until a meat thermometer inserted in the thickest part registers 155°F.
Let stand 5 to 10 minutes to allow the internal temperature to rise to 160°F before slicing.
Slice and serve with sauce.
Add garlic, ginger and chili pepper; saute, stirring, about 1 minute.
Add all remaining ingredients except cilantro.
Simmer 15 minutes, stirring frequently, until mixture has a chunky, sauce like texture.
Adjust flavors to taste.
Remove from heat and cool to room temperature.
Stir in cilantro.
Rub sesame oil into pork.
Season generously with salt and pepper.
Oil hot grid to help prevent sticking.
Grill pork, on a covered grill, over medium Kingsford briquets, 18 to 25 minutes until a meat thermometer inserted in the thickest part registers 155°F.
Let stand 5 to 10 minutes to allow the internal temperature to rise to 160°F before slicing.
Slice and serve with sauce.
Chef
