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Pork Tenderloin with Spiced Plum Sauce

This is one of my most requested dishes. I have prepared it for at least twenty years. It goes well at potlucks and you will be coming home with an empty dish.—Ruth Lee, Troy, Ontario

8 ServingsPrep: 30 min. Bake: 40 min.

Ingredients

2 pounds medium plums, halved and pitted
2/3 cup cider vinegar
1 cup packed brown sugar
1 teaspoon ground cinnamon
1/2 teaspoon salt
1/4 teaspoon cayenne pepper
1/8 teaspoon each ground cloves, cardamom and allspice
2 Pork tenderloins (1 pound each)

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1/2 teaspoon pepper

Directions

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

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Pork Tenderloin with Spiced Plum Sauce (continued)

Directions (continued)

160°, basting occasionally with remaining sauce. Serve with
reserved sauce. Yield: 8 servings.

Nutrition Facts: 3 ounces cooked pork with 1 tablespoon sauce equals 303 calories, 5 g fat (1 g saturated fat), 63 mg cholesterol, 204 mg sodium, 42 g carbohydrate, 2 g fiber, 23 g protein. Diabetic Exchanges: 3 lean meat, 2 starch, 1 fruit.

Wine: Light-Bodied Red Wine: Enjoy this recipe with a light-bodied red wine such as Pinot Noir.