by MrsWheelbarrow
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Photo by Sarah Shatz
A&M's Testing Notes:
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1 pound
pitted, chopped plums - I prefer prune plums, but earlier season plums will make a lovely, but more tart, sauce
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1/2- 3/4 cup
dark brown sugar, depending on the sweetness of the fruit
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1/4 cup
rice wine vinegar
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1/4 cup
finely minced onion
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1
minced jalapeno or other hot pepper, depending on personal preference for heat, leave seeds & ribs in (hotter), or remove
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1 teaspoon
mustard seed, cracked
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2
cloves garlic, minced
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1 tablespoon
candied ginger
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2
boneless pork tenderloins
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Canola or other flavorless oil
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Make the sauce: Bring all ingredients except plums to a boil.
Ask the hotline about this step!Stir in the plums. Reduce heat and simmer very slowly until thick and syrupy, about 45 minutes.
Ask the hotline about this step!Depending on your preference for consistency, either puree in small batches in the blender, blend with a stick blender, or mash with a potato masher.
Ask the hotline about this step!The sauce may be made two days in advance. It will make more than you need, and you might find yourself tempted to dip an eggroll in it, or serve it with goat cheese.
Ask the hotline about this step!Fire up your grill. Bank the coals on one side, so that one half is very hot, and one half can be used for indirect cooking. If you have a gas grill, this is much easier.
Ask the hotline about this step!Pat pork tenderloins dry. Lightly salt and pepper all over.
Ask the hotline about this step!On the hottest part of the grill, brush a little oil or spray with PAM so the pork won't stick. Sear the pork on all sides.
Ask the hotline about this step!Move the pork to the indirect heat, brush liberally with some plum sauce, and cover the grill for about 8-10 minutes. Total cooking time, including searing is 15-18 min. If you have a thermometer, cook to 155•.
Ask the hotline about this step!Heat some plum sauce in a small saucepan on the stove.
Ask the hotline about this step!Remove the pork from the grill and tent with foil, allowing the meat to rest for 5-10 minutes.
Ask the hotline about this step!Slice the tenderloins. Pool the plum sauce on the plate, and serve with four or five slices of tenderloin fanned on top. I usually serve this with garlic-y greens or baby bok choy and rice.
Ask the hotline about this step!Thank you, Melissa! I'm thrilled you liked it. I make 12 jars each summer and have the same worries. :) Try it on chicken. Also, it's a great dip for dumplings or spring rolls.
Can I modify this to use a 4 lb pork loin I have in the freezer? I would love your thoughts/ instructions!
I would guess a 4# pork loin is bone-in? If you were planning to roast it like that, I'd serve the sauce on the side. Maybe glaze the roast in the last 30 or so minutes? It will burn quickly, so don't put it on for the entire roasting period. Alternately - you could bone out the tenderloin and use the recipe as is! How daring are you feeling? How sharp are your knives? :)
This turned into sandwiches for the Labor Day weekend road trip from DC to the Berkshires and were a hit with everyone in the car whether they were 9 or 49! Thank you for the recipe!
What kind of bread? I love this idea! Thanks, QueenofGreen (and Food52, too!)
so yummy! The plum sauce was awesome - even though our plums were tart it was delicious. Served with pearled couscous and garlic spinach. Gorgeous colors together.
Leftover sauce was paired with warm brie the next night.
So thrilled you enjoyed it. Great idea to pair the sauce with brie! yum
Boy, I missed this one - from the days before I joined the food52 gang- was there ever such a time?! Looks like a must-try - saw it on LastNighstDinner blog too...
Thanks, Liz. I hope you'll like it! I process the plum sauce in a boiling water bath to make sure I have it all year round.
This looks simply delicious! We still have some plums here in the fruit market so I'll try this recipe.
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The sound of mustard seeds popping is irresistible.
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The plums are to be "chopped" but since they'll later be cooked down, keeping them beautiful isn't necessary.
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We had very large jalapenos, so we only used half of one.
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The recipe specifies to boil all the ingredients, except the plums, to a boil. We messed up, and added them altogether. It was still delicious.
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This is the sauce just as it came to a boil. We then let it simmer until it was thick and syrupy, and the plums had broken down.
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We used a heavy potato masher to break up the plums.
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Amanda -- the "season aggressively" champ.
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After searing the tenderloins, we moved them to the edges of the grill (where it was cooler), and brushed them with the plum sauce each time we turned them.
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Finished!
This is a ridiculously delicious dish. I made a double batch of the plum sauce on Saturday using the recipe on your blog and tonight we used one jar to make this. Both my husband and I were licking up the leftover sauce and pork juices from our plates using our fingers. The sauce is my favorite thing I've canned to date - sweet, spicy, tangy - just perfect. I am already worrying that the 12 half-pints are going to be enough to get me through the year. I have a feeling I'm going to be hoarding them. Thank you for a fantastic recipe.