Pork Tenderloin with Plum Barbecue Sauce

Pork Tenderloin with Plum Barbecue Sauce
The recipe Pork Tenderloin with Plum Barbecue Sauce is ready in around 45 minutes and is definitely a tremendous gluten free and dairy free option for lovers of American food. One portion of this dish contains about 189g of protein, 47g of fat, and a total of 1400 calories. For $7.91 per serving, you get a main course that serves 4. It is perfect for Father's Day. Head to the store and pick up five-spice powder, water, grill seasoning, and a few other things to make it today. To use up the vegetable oil you could follow this main course with the Blueberry Coffee Cake #SundaySupper as a dessert.

Instructions

1
Heat a grill pan, broiler or grill to high heat.
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Grill PanGrill Pan
BroilerBroiler
GrillGrill
2
Heat the sugar and water in a medium pot over medium-high heat. When the mixture reaches a bubble, reduce the heat to medium-low and add the ginger, plums and five-spice powder. Simmer for 10 minutes, then stir in the lemon juice.
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Lemon JuiceLemon Juice
GingerGinger
PlumPlum
SugarSugar
WaterWater
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PotPot
3
Remove from the heat and let cool for about 5 minutes.
4
Add the plum mixture to a blender or food processor and process until smooth.
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PlumPlum
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Food ProcessorFood Processor
BlenderBlender
5
Pour into a medium bowl and stir in the hoisin sauce. Reserve.
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Hoisin SauceHoisin Sauce
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BowlBowl
6
While the plums are cooking, put the pork tenderloins on a sheet pan and coat with oil, grill seasoning and coriander. Grill, or broil 6 inches from heat, until just firm, about 20 to 22 minutes.
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Pork TenderloinPork Tenderloin
Grill SeasoningGrill Seasoning
CorianderCoriander
PlumPlum
Cooking OilCooking Oil
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GrillGrill
Frying PanFrying Pan
7
Remove from the grill to a cutting board and tent with foil.
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Cutting BoardCutting Board
GrillGrill
Aluminum FoilAluminum Foil
8
Let rest for about 5 minutes, then slice and arrange on a platter. Top with the plum barbecue sauce and serve.
Ingredients you will need
Barbecue SauceBarbecue Sauce
PlumPlum

Recommended wine: Malbec, Pinot Noir, Sangiovese

Pork Tenderloin works really well with Malbec, Pinot Noir, and Sangiovese. Pinot noir's light body is great for lean cuts, medium bodied sangiovese complement meaty sauces, stews, and other multi-ingredient dishes, and full-bodied tannic malbec pairs with fatty cuts and barbecue. One wine you could try is Finca La Malena Malbec. It has 5 out of 5 stars and a bottle costs about 14 dollars.
Finca La Malena Malbec
Finca La Malena Malbec
100% Malbec from eastern Mendoza. Limestone and clay soils, cool winters and warm summers provide great fruit concentration, and smooth tannins. Dark ruby in color reflecting light in an array of orange/purple hues. Pleasant nose filled with hints of red forest fruits and herbs. Young round tannins give it a silky sensuous texture that leads to a rich mouthfeel. Mouthwatering layers of red berries, plum, vanilla and spice open as it warms up, delivering a rich varietal character. A delicate finish that bridges the gap between drinks and lingers well after the last sip.
DifficultyHard
Ready In45 m.
Servings4
Health Score59
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