ROAST PORK TENDERLOIN WITH PLUM BARBECUE SAUCE

ROAST PORK TENDERLOIN WITH PLUM BARBECUE SAUCE image

Categories Pork

Yield 8 servings

Number Of Ingredients 3

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Sauce:
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 lower-sodium soy sauce 2 teaspoons dry mustard 1 teaspoon ground ginger 1/2 teaspoon black pepper 1/8 teaspoon crushed red pepper 2 whole cloves 1 1/2 pounds black plums, quartered and pitted 1 star anise Pork:
2 tablespoons canola oil 2 (1-pound) pork tenderloins, trimmed 1/2 teaspoon salt 1/2 teaspoon freshly ground black 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. 2. Preheat oven to 450°. 3. 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. 4. 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.