Grilled pork tenderloin with spicy plum sauce
6 servings
Ingredients
| Quantity | Ingredient | |
|---|---|---|
| 2 | Pork tenderloins (3/4 lb ea) | |
| 1 | tablespoon | Vegetable oil |
| 1 | tablespoon | Vegetable oil |
| ½ | Onion, finely chopped | |
| ¼ | teaspoon | Each ground allspice, ginger |
| Cloves and cinnamon | ||
| 3 | cups | Coarsely chopped purple plum |
| Salt and pepper | ||
| (about 1 lb.) | ||
| ½ | cup | Packed brown sugar |
| ⅓ | cup | Orange juice |
| 1 | teaspoon | Grated orange rind |
Directions
SPICY PLUM SAUCE
SPICY PLUM SAUCE: In large saucepan, heat oil over medium heat; cook onion for 2 minutes or until softened. Stir in allspice, ginger, cloves and cinnamon; cook, stirring, for 1 minute. Add plums, sugar, orange juice, and rind; bring to boil and cook over medium heat for 15 minutes or until thickened. Puree in food processor. Reserve 1 cup to serve with pork. PORK:Trim excess fat. Brush with oil and sprinkle lightly with salt and pepper. Tuck ends under and tie tenderloins with string soaked in water. On greased grill 4 to 6 inches from medium-hot coals, cook pork, covered, for about 10 minutes. Turn meat over and cook for 10 minutes longer. Brush with plum sauce and cook, turning and brushing with sauce, for about 10 minutes or until pork is no longer pink inside. Slice and serve with reserved plum sauce. Submitted By FLORENCE THOMPSON On 11-28-94