Pork Tenderloin with Spiced Plum Sauce Recipe

Pork Tenderloin with Spiced Plum Sauce Recipe
Pork Tenderloin with Spiced Plum Sauce Recipe photo by Taste of Home
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Pork Tenderloin with Spiced Plum Sauce Recipe

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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
MAKES:
8 servings
TOTAL TIME:
Prep: 30 min. Bake: 40 min.
MAKES:
8 servings
TOTAL TIME:
Prep: 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)
  • 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 160°, basting occasionally with remaining sauce. Serve with reserved sauce. Yield: 8 servings.
Originally published as Pork Tenderloin with Spiced Plum Sauce in Country October/November 2008, p49

Nutritional Facts

3 ounce-weight: 303 calories, 5g fat (1g saturated fat), 63mg cholesterol, 204mg sodium, 42g carbohydrate (38g sugars, 2g fiber), 23g protein. Diabetic Exchanges: 3 lean meat, 2 starch, 1 fruit.

  • 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)
  • 1/2 teaspoon pepper
  1. 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.
  2. 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.
  3. 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.
  4. Bake at 350° for 40-50 minutes or until a thermometer reads 160°, basting occasionally with remaining sauce. Serve with reserved sauce. Yield: 8 servings.
Originally published as Pork Tenderloin with Spiced Plum Sauce in Country October/November 2008, p49

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