Roast Pork Tenderloin With Plum Barbecue Sauce |
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Prep Time: 15 Minutes Cook Time: 60 Minutes |
Ready In: 75 Minutes Servings: 8 |
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Cooking Light July 2011 Ingredients:
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 low sodium soy sauce |
2 teaspoons dry mustard |
1 teaspoon ground ginger |
1/2 teaspoon black pepper |
1/8 teaspoon crushed red pepper flakes |
2 whole cloves |
1 1/2 lbs black plums, quartered and pitted |
1 star anise |
2 tablespoons canola oil |
2 (1 lb) pork tenderloin, trimmed |
1/2 teaspoon salt |
1/2 teaspoon fresh ground black pepper |
Directions:
1. Heat a large saucepan over medium-high heat. Add 2 tablespoons canola oil to pan, and swirl to coat.
2. Add onion and garlic; sauté 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.
3. Preheat oven to 450°.
4. Heat a large skillet over medium-high heat. Add 2 tablespoons oil to pan; swirl to coat.
5. 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.
6. Transfer pork to a foil-lined jelly-roll pan; coat with 1/2 cup plum sauce. Roast pork at 450° for 15 minutes. Remove pork from oven. Turn pork over; coat with an additional 1/2 cup plum sauce. Roast 10 minutes or until a thermometer inserted in thickest portion of pork registers 155°.
7. Remove from pan; let stand 10 minutes. Slice crosswise. Serve with remaining plum sauce.
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