Best Pork Tenderloin With Plum Sauce Recipes

PORK TENDERLOIN WITH PLUM SAUCE

Steps:

• In a small bowl, stir together garlic salt, poultry seasoning, and black pepper. Season all sides of tenderloin; set aside.
• Add white wine, plum sauce, and cornstarch to a slow cooker; whisk to combine. Place both tenderloins into cooker, and sprinkle remaining spice rub over the top.
• Cook on HIGH for 4 hours.
• Let tenderloin rest 25-30 minutes before slicing. Slice 1/2-inch thick slices at an angle.
• Serve sliced tenderloin hot with plum sauce drizzled on top.

PORK TENDERLOIN WITH SWEET BALSAMIC PLUM SAUCE

Steps:

• Preheat oven to 425 F.
• Trim pork tenderloin of any silver skin. Rub all of tenderloin all over with olive oil. Spoon the Monreal seasoning (or salt and pepper, or other favorite rub) over the tenderloin and spread it to cover the entire cut of meat from all sides.
• Place the pork tenderloin in a roasting pan, cover loosely with aluminum foil and bake for 30-40 minutes in a preheated oven at 425 F, until the tenderloin is cooked through and pale pink in the center, or until a thermometer inserted into the center of the pork reads at least 145 degrees F (63 degrees C). Depending on your oven, you might have to cook pork longer than 30-40 minutes.
• Remove the pork tenderloin from the oven and slice in the center to check for desired doneness - if it's too pink for you, cover the pan with foil and let it sit for 10-15 minutes on the counter (the pork will continue cooking in its own heat).
• When ready to serve, slice the pork into 1-inch slices.
• In a medium size skillet, combine cubed plums, balsamic vinegar and honey and bring to boil.
• Reduce to simmer (but so that it's still boiling on lower heat) and cook, stirring occasionally, for 10-15 minutes, uncovered, to reduce the sauce. The plums should soften and release juices.
• Remove from heat, cover and let it sit for another 10 minutes, covered, before serving, - that will help the sauce to thicken.
• Spoon the plum sauce over the sliced pork tenderloin.

PORK TENDERLOIN WITH PLUM CHUTNEY

Steps:

• For plum chutney:
• Peel plums, if desired. Halve and pit. Cut into 1/2" wedges.
• Heat oil in a medium saucepan over medium heat. Add shallot and cook, stirring occasionally, until shallot begins to soften, about 2 minutes. Add brown sugar, next 6 ingredients, and 1/4 cup water. Cook, stirring occasionally, until mixture is fragrant, about 2 minutes. Stir in plums. Cover and simmer over medium heat, stirring occasionally, for 8 minutes. Uncover and continue cooking, stirring occasionally, until fruit is soft and juices have thickened, 20-25 minutes. Season to taste with salt. Let cool slightly. DO AHEAD: Chutney can be made 1 week ahead. Cover and chill. Rewarm slightly before serving.
• For pork:
• Stir rosemary, herbes de Provence, and oil in a small bowl. Rub all over pork; season with salt and pepper. Wrap pancetta slices around pork and tie at 2" intervals with kitchen twine to hold together. DO AHEAD: Can be made 1 day ahead. Cover and chill.
• If using a charcoal grill, build a medium-hot fire; push coals over to 1 side of grill. If using a gas grill, heat all but 1 burner to high. Grill tenderloins over hot part of grill, turning frequently, until a crisp brown crust forms on all sides, 8-10 minutes. Move tenderloins to cooler part of grill to gently cook through; cover and cook until an instant-read thermometer inserted into the middle of each loin registers 145°F, 15-20 minutes longer.
• Transfer tenderloins to a cutting board. Let rest for 10 minutes. Slice thinly and serve with plum chutney alongside.

PORK TENDERLOIN WITH SPICED PLUM SAUCE

Steps:

• In a large saucepan, bring plums and vinegar to a boil. Reduce heat; cover and simmer 10-15 minutes or until tender. Cool slightly; transfer to a food processor. Cover and process for 1-2 minutes or until blended; strain. , Return plum mixture to the pan; stir in the brown sugar and seasonings. Bring to a boil. Reduce heat; simmer, uncovered, for 8-10 minutes or until thickened, stirring occasionally. , Place pork on a rack in a roasting pan; sprinkle with pepper. Set aside 1/2 cup plum sauce for serving. Spoon half of the remaining sauce over pork. , Bake at 350° for 40-50 minutes or until a thermometer reads 160°, basting occasionally with remaining sauce. Serve with reserved sauce.

PORK TENDERLOIN WITH BALSAMIC PLUM REDUCTION

Steps:

• Preheat oven to 400 degrees F (200 degrees C). Line a baking sheet with foil.
• Season the pork tenderloin with salt and pepper. Heat olive oil in a heavy skillet over high heat until the oil shimmers; gently lay the tenderloin into the hot oil. After about 1 minute, gently loosen the meat from the bottom of the skillet, if necessary. Cook until the pork is seared a golden brown color, about 3 minutes per side. Transfer the pork to the lined baking sheet.
• Roast the seared tenderloin in the preheated oven until a thermometer inserted into the center of the pork reads at least 145 degrees F (63 degrees C), about 15 minutes. Remove the pork from the oven and allow to rest for 10 minutes before slicing into medallions.
• Cook the plums, balsamic vinegar, brown sugar, honey, and blueberry juice in a small saucepan over medium-low heat, stirring often, until the plums are soft, about 10 minutes. Transfer the sauce to a blender and blend until smooth. Return the sauce to the saucepan and simmer until reduced and thickened to the consistency of apple butter, about 5 more minutes. Spoon plum sauce over the sliced pork to serve.

PORK TENDERLOIN WITH PLUM SAUCE

Steps:

• In a small bowl, combine the first six ingredients. Pour 3/4 cup into a large resealable plastic bag; add the pork. Seal bag and turn to coat; refrigerate for at least 2 hours. Cover and refrigerate remaining marinade for basting., Drain and discard marinade from pork. Place tenderloins on a rack in a shallow roasting pan. Bake, uncovered, at 425° for 40-45 minutes or until a thermometer reads 160° basting twice with reserved marinade., In a small saucepan, combine sauce ingredients. Bring to a boil. Reduce heat; simmer, uncovered, for 10 minutes or until flavors blend. Let pork stand for 5 minutes before slicing. Serve with plum sauce.

PORK TENDERLOIN WITH PLUM BARBECUE SAUCE

Steps:

• Heat a grill pan, broiler or grill to high heat.
• 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. Remove from the heat and let cool for about 5 minutes. Add the plum mixture to a blender or food processor and process until smooth. Pour into a medium bowl and stir in the hoisin sauce. Reserve.
• 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. Remove from the grill to a cutting board and tent with foil. Let rest for about 5 minutes, then slice and arrange on a platter. Top with the plum barbecue sauce and serve.

PORK TENDERLOIN WITH HONEY PLUM SAUCE

Steps:

• Preheat oven to 350 degrees F. Place the apples on the bottom of a 13 by 9-inch glass baking dish. Place pork tenderloin on top of apples. Pour about 1/2 cup of plum sauce over pork and apples. Cook until pork reaches an internal temperature of 125 degrees F. Pour on more sauce, about 1/2 cup, and cook until internal temperature is 135 degrees F. Remember that meat continues to cook after you remove it from the oven.

GRILLED PORK TENDERLOIN AND PLUMS WITH CREAMY GOAT CHEESE SAUCE

Steps:

• Whisk the yogurt, goat cheese and 1/3 cup water in a mixing bowl until smooth. Whisk in 3 tablespoons of the oil, the parsley and scallions. Season with salt and pepper.
• Heat an outdoor grill or large cast-iron grill pan over medium-high heat. Brush the pork tenderloin with 1 more tablespoon of the oil and sprinkle liberally with salt and pepper. Grill until charred on all sides and the internal temperature on an instant-read thermometer registers 135 degrees F, 12 to 16 minutes.
• Meanwhile, brush the cut side of the plums with 1 more tablespoon of oil and sprinkle liberally with salt and pepper. Place the plums, cut-side down, on the grill and cook until charred and the top of the flesh is just softened, 3 to 4 minutes. Transfer to a plate. Some of the flesh might stick to the grill but that is okay, the plums will still have a nice, slightly charred flavor.
• Remove the pork from the grill and rest for 10 minutes. Slice thinly on a diagonal against the grain. Sprinkle the slices lightly with salt.
• Toss the baby arugula with the remaining oil and the lemon juice in a bowl. Season with salt and pepper.
• To plate, divide the arugula salad among 4 plates, keeping the salad on 1 side of the plate. Smear some goat cheese sauce on the other side of the plates. Place several slices of pork tenderloin on top of the sauce and place 1 plum half on each plate. Serve any remaining goat cheese sauce on the side. Serve immediately.

PORK WITH PLUM SAUCE

Steps:

• Whisk 1 tablespoon wine, the ginger and 2 tablespoons ice water in a large bowl. Whisk in the flour and 1 teaspoon salt. Add the pork, turning to coat; refrigerate while you prepare the sauce.
• Remove the zest from the orange in wide strips using a vegetable peeler. Put the zest in a skillet and squeeze in the juice. Whisk in the vinegar, honey and the remaining 3/4 cup plus 3 tablespoons wine. Add the mint and cook over medium-high heat until syrupy, 10 to 15 minutes. Add the plums and cook until slightly soft, about 4 minutes. Remove from the heat and discard the mint. Swirl in the butter, if desired, and season with salt.
• Heat 1/4 inch peanut oil in a large nonstick skillet over medium-high heat. Fry the pork until golden and crisp, 4 to 5 minutes per side. Transfer to a paper towel-lined plate to drain. Season with salt and serve with the plum sauce.

PORK TENDERLOIN WITH PLUM SAUCE

Steps:

• In a small bowl, stir together garlic salt, poultry seasoning, and black pepper. Season all sides of tenderloin; set aside.
• Add white wine, plum sauce, and cornstarch to a slow cooker; whisk to combine.
• Place tenderloins into cooker, and sprinkle remaining spice rub over the top.
• Cook on HIGH for 4 hours.
• Let tenderloin rest 25-30 minutes before slicing. Slice 1/2-inch thick slices at an angle.
• Serve sliced tenderloin hot with plum sauce drizzled on top.

PLUM GLAZED PORK TENDERLOIN

Steps:

• Heat oven to 325 degrees F. Place pork, fat side up, on rack in shallow roasting pan., Season with salt andpepper. Bake 1 hour.
• In small saucepan, combine jam, wine or apple juice, rosemary, brown sugar and salt. Bring to a boil over medium heat and cook until lightly thickened. (about 5-8 minutes total, but watch so it doesn't burn). Remove from heat and cover to keep warm.
• Spoon 1/4 cup sauce over pork. Continue baking, basting occasionally, until temperature reaches 165 degrees F.
• Serve pork slices with plum sauce.

PORK TENDERLOIN WITH PLUM SAUCE

Steps:

• PORK LOIN DIRECTIONS.
• Mix all ingredients into a large resealable bag.
• Place pork loin in bag.
• Squeeze out as much air as possible and seal bag.
• Let pork loin marinate in refrigerator overnight or for at least 12 hours.
• Place meat in broiler pan and brown at 450°F for 10 minutes.
• Baste with marinade and turn down to 325°F.
• Roast for 1 to 2 hours or until meat thermometer reaches 165°F.
• Remove from oven and let meat rest 10-15 minutes and slice.
• PLUM SAUCE DIRECTIONS.
• Mix all ingredients together.
• Serve with pork loin.

PORK ROAST WITH PLUM SAUCE

Steps:

• Cut roast in half. In a large skillet, brown roast in oil on all sides; drain. Transfer to a 4-qt. slow cooker. , In a small bowl, combine the sherry, thyme, soy sauce, garlic, mustard, ginger, garlic salt, salt and pepper; pour over pork. Cover and cook on low for 5-6 hours or until a meat is tender. Remove meat to a serving platter; keep warm. Let stand for 10-15 minutes before slicing. , Skim fat from cooking juices; transfer to a small saucepan. Add jam. Bring to a boil. Combine cornstarch and water until smooth. Gradually stir into the pan. Bring to a boil; cook and stir for 2 minutes or until thickened. Serve with gravy.