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

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
TOTAL TIME: Prep: 30 min. Bake: 40 min.
MAKES:8 servings
Diabetic Exchange Test Kitchen Approved
TOTAL TIME: Prep: 30 min. Bake: 40 min.
MAKES: 8 servings


  • 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

Nutritional 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


  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

Light-Bodied Red Wine

Enjoy this recipe with a light-bodied red wine such as Pinot Noir.

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