Roast Pork Tenderloin with Plum Barbecue Sauce
By
Lynette !
@breezermom
5
The Asian spices give this barbecue a complex flavor, which enhances the sweet-tart flavor of the plums.
Rating:
☆☆☆☆☆ 0 votes
Serves:
8
Prep:
20 Min
Cook:
1 Hr 15 Min
Method:
Roast
Ingredients
- 2 Tbsp
- canola oil
- 1 c
- chopped onion
- 2 clove
- garlic, finely chopped
- 1/4 c
- packed brown sugar
- 1/4 c
- rice wine vinegar
- 1/4 c
- ketchup
- 2 Tbsp
- low sodium soy sauce
- 2 tsp
- dry mustard
- 1 tsp
- ground ginger
- 1/2 tsp
- black pepper
- 1/8 tsp
- crushed red pepper
- 2
- whole cloves
- 1 1/2 lb
- black plums, quartered and pitted
- 1
- star anise
- 2 Tbsp
- canola oil
- 2
- 1-pound pork tenderloins, trimmed
- 1/2 tsp
- salt
- 1/2 tsp
- freshly ground black pepper
SAUCE:
PORK:
Step-By-Step
1Heat a large saucepan over medium-high heat. Add 2 tablespoons canola oil to the pan and swirl to coat. Add the onion and garlic; saute 5 minutes, stirring constantly.
2Add sugar and the next 10 ingredients (through star anise); bring to a boil. Reduce heat, and simmer, partially covered, for 30 minutes or until the plums break down adn the sauce thickens, stirring occasionally. Discard the cloves and anise. Set aside 2 1/2 cups to serve with the pork.
3Preheat oven to 450°.
4Heat a large skillet over medium-high heat. Add 2 tablespoons oil to the pan; swirl to coat. Sprinkle pork evenly with 1/2 teaspoon salt and 1/2 teaspoon black pepper. Add the pork to the pan; saute 7 minutes, turning to brown on all sides.
5Transfer the pork to a foil-lined jelly-roll pan; coat with 1/2 cup plum sauce. Roast pork at 450° for 15 minutes. Remove the pork from the oven. Turn the pork over; coat with an additional 1/2 cup plum sauce.
6Roast 10 more minutes or until a thermometer inserted in the thickes portion of the pork registers 135°. Remove from the pan; let stand 10 minutes. Slice crosswise. Serve with the remaining plum sauce.
