The sauce is sweet and spicy -- and takes longer to make than the pork. Make this 4 oz. batch ahead of time and store it in the fridge for up to two weeks. It's also great on chicken breasts, chicken skewers and hamburgers!
Ingredients: Pork
1 pork tenderloin
Salt and pepper
Ingredients: Plum Sauce
1 cup plums - peeled, seeded and chopped
1/4 cup brown sugar
1 Tablespoon cider vinegar
1/2 Tablespoon soy sauce (or gluten-free sub)
1/2 teaspoon grated ginger
1/4 teaspoon cayenne pepper (more if you wish)
1/8 teaspoon ground cloves
Preparation & Cooking
For the sauce: Place all ingredients in a saucepan over medium heat. Bring to a boil, then reduce to low heat for 30 minutes. Stir frequently and mash the plums. Store in the refrigerator.
For the pork: Preheat oven to 425. Place in a shallow baking dish. Salt and pepper to taste, then brush lightly with your plum sauce. Bake uncovered for 25-40 minutes (depending on size of tenderloin) - until thermometer inserted into pork registers 150-160 for medium-well. Throw some seeded, fresh jalapenos into the baking dish for extra kick.
Serving
Let your pork rest, covered with foil, for a few minutes before cutting in slices. Serve with spoonfuls of plum sauce.
In the picture with this recipe is a terrific summer side -- baked, cheesy zucchini slices. All you need to do is cut a small zucchini into thin slices. Place in a bowl. Drizzle with olive oil, sprinkle with salt and pepper - and mix well. Place in a single layer on a baking sheet (greased or covered with parchment paper). Cover with grated parmesan. Bake along with the pork at 425 for about 25 minutes, until golden-brown.
A Little Backstory:
Like I said, this sauce is great on a burger, too! Try it with a smear of goat cheese and a heap of caramelized onions.
Experimenting is great, but sometimes you don't need to serve crazy-new main courses or exotic meats -- for a nice change of pace, simply swap out your regular sauces and toppings.
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