ROAST PORK TENDERLOIN WITH PLUM BARBECUE SAUCE

Roast Pork Tenderloin With Plum Barbecue Sauce image

Provided by Jen Smallwood

Categories Roasts

Time 1h5m

Number Of Ingredients 20

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SAUCE:
2 Tbsp canola oil
1 c chopped onion
2 garlic cloves, finely chopped
1/4 c packed brown sugar
1/4 c rice wine vinegar
1/4 c ketchup
2 Tbsp lower-sodium soy sauce
2 tsp dry mustard
1 tsp ground ginger
1/2 tsp black pepper
1/2 tsp crushed red pepper
2 whole cloves
1 1/2 lb black plums, quartered and pitted
1 1/8 star anise
PORK:
2 Tbsp canola oil
2 lb pork tenderloins, trimmed
1/2 tsp sea salt
1/2 tsp freshly ground pepper

Steps:

1. Heat a large saucepan over medium-high heat. Add 2 tablespoons canola oil to pan, and swirl to coat. 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. Preheat oven to 450°. Heat a large skillet over medium-high heat. Add 2 tablespoons oil to pan; swirl to coat. 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. 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°. Remove from pan; let stand 10 minutes. Slice crosswise. Serve with remaining plum sauce.