Grilled Pork Tenderloin With Plums Recipes

PORK TENDERLOIN WITH PLUM SAUCE

Steps:

• In a small bowl, combine the first six ingredients. Pour 3/4 cup into a large resealable plastic bag; add the pork. Seal bag and turn to coat; refrigerate for at least 2 hours. Cover and refrigerate remaining marinade for basting., Drain and discard marinade from pork. Place tenderloins on a rack in a shallow roasting pan. Bake, uncovered, at 425° for 40-45 minutes or until a thermometer reads 160° basting twice with reserved marinade., In a small saucepan, combine sauce ingredients. Bring to a boil. Reduce heat; simmer, uncovered, for 10 minutes or until flavors blend. Let pork stand for 5 minutes before slicing. Serve with plum sauce.

GRILLED PORK TENDERLOIN WITH PLUMS

Steps:

• Mix all Port Wine Marinade ingredients. Place pork in shallow glass or plastic dish. Using meat injector, fill injector container to 1-ounce line. Inject marinade into pork every 1 to 2 inches, pushing plunger down slowly. Refill container and continue to inject marinade until marinade is used. Cover and refrigerate 1 hour.
• Heat coals or gas grill for direct heat. Cover and grill pork 4 to 5 inches from medium heat 20 to 25 minutes, brushing with jam during last minute of grilling, until pork has slight blush of pink in center and meat thermometer inserted in center reads 160°F. Add plums to grill for last 4 to 6 minutes, brushing with jam during last minute of grilling, until hot
• Cut pork into slices; serve with plums.

GRILLED PORK TENDERLOIN AND PLUMS WITH CREAMY GOAT CHEESE SAUCE

Steps:

• Whisk the yogurt, goat cheese and 1/3 cup water in a mixing bowl until smooth. Whisk in 3 tablespoons of the oil, the parsley and scallions. Season with salt and pepper.
• Heat an outdoor grill or large cast-iron grill pan over medium-high heat. Brush the pork tenderloin with 1 more tablespoon of the oil and sprinkle liberally with salt and pepper. Grill until charred on all sides and the internal temperature on an instant-read thermometer registers 135 degrees F, 12 to 16 minutes.
• Meanwhile, brush the cut side of the plums with 1 more tablespoon of oil and sprinkle liberally with salt and pepper. Place the plums, cut-side down, on the grill and cook until charred and the top of the flesh is just softened, 3 to 4 minutes. Transfer to a plate. Some of the flesh might stick to the grill but that is okay, the plums will still have a nice, slightly charred flavor.
• Remove the pork from the grill and rest for 10 minutes. Slice thinly on a diagonal against the grain. Sprinkle the slices lightly with salt.
• Toss the baby arugula with the remaining oil and the lemon juice in a bowl. Season with salt and pepper.
• To plate, divide the arugula salad among 4 plates, keeping the salad on 1 side of the plate. Smear some goat cheese sauce on the other side of the plates. Place several slices of pork tenderloin on top of the sauce and place 1 plum half on each plate. Serve any remaining goat cheese sauce on the side. Serve immediately.

GRILLED PORK TENDERLOIN WITH JALAPEñO-PLUM RELISH

Steps:

• Toss together Plum Relish ingredients. Taste, and add more salt or honey if needed. Set aside.
• In small bowl, mix rosemary, 1 teaspoon salt, the red pepper, garlic powder, onion powder and black pepper. Rub all over pork tenderloin. Set aside at room temperature while you heat grill or grill pan over high heat.
• Brush grill or grill pan with oil. Turn grill down to medium-high; place pork on grill. Cover and cook on all sides--about 7 minutes each side (depending on thickness of tenderloin) until pork is cooked through. Remove from grill, and wrap in foil. Allow pork to rest 15 minutes before slicing. Serve with plum relish.

PORK TENDERLOIN WITH PLUM CHUTNEY

Steps:

• For plum chutney:
• Peel plums, if desired. Halve and pit. Cut into 1/2" wedges.
• Heat oil in a medium saucepan over medium heat. Add shallot and cook, stirring occasionally, until shallot begins to soften, about 2 minutes. Add brown sugar, next 6 ingredients, and 1/4 cup water. Cook, stirring occasionally, until mixture is fragrant, about 2 minutes. Stir in plums. Cover and simmer over medium heat, stirring occasionally, for 8 minutes. Uncover and continue cooking, stirring occasionally, until fruit is soft and juices have thickened, 20-25 minutes. Season to taste with salt. Let cool slightly. DO AHEAD: Chutney can be made 1 week ahead. Cover and chill. Rewarm slightly before serving.
• For pork:
• Stir rosemary, herbes de Provence, and oil in a small bowl. Rub all over pork; season with salt and pepper. Wrap pancetta slices around pork and tie at 2" intervals with kitchen twine to hold together. DO AHEAD: Can be made 1 day ahead. Cover and chill.
• If using a charcoal grill, build a medium-hot fire; push coals over to 1 side of grill. If using a gas grill, heat all but 1 burner to high. Grill tenderloins over hot part of grill, turning frequently, until a crisp brown crust forms on all sides, 8-10 minutes. Move tenderloins to cooler part of grill to gently cook through; cover and cook until an instant-read thermometer inserted into the middle of each loin registers 145°F, 15-20 minutes longer.
• Transfer tenderloins to a cutting board. Let rest for 10 minutes. Slice thinly and serve with plum chutney alongside.

ROASTED PORK TENDERLOIN WITH FRESH PLUM SAUCE

Steps:

• Preheat oven to 400 degrees F (200 degrees C). Generously season pork tenderloin with salt and black pepper.
• Heat oil in a large, oven-proof skillet over medium-high heat. Cook tenderloin until browned on all sides, 2 to 4 minutes per side. Transfer tenderloin to a plate.
• Saute onion with a pinch of salt in the same skillet until just softening, 3 to 5 minutes. Add shallots, reduce heat to medium, and cook and stir until shallots and onion are golden brown and caramelized, about 10 minutes.
• Stir thyme into onion mixture; place tenderloin over onion mixture, and set plum quarters, skin-side down, around pork tenderloin. Transfer skillet to preheated oven.
• Cook until pork is slightly pink in the center, about 20 minutes. An instant-read thermometer inserted into the center should read at least 145 degrees F (63 degrees C). Transfer pork and plums to a plate.
• Place skillet over medium-high heat and pour water and balsamic vinegar into onion mixture. Bring mixture to a boil while scraping the browned bits of food off of the bottom of the pan with a wooden spoon. Cook and stir until liquid is reduced by half, 5 to 10 minutes; remove from heat. Whisk butter into mixture until melted and sauce is shiny. Pour sauce over pork and plums.

FRUITY GRILLED PORK TENDERLOIN

Steps:

• In a small sauce pan, mix together soy sauce, brown sugar, and jam over low heat until sugar has dissolved. Reserve 1/4 cup of sauce for basting the tenderloin while grilling. Combine remaining sauce with soda in a large plastic resealable bag; place meat in bag, and seal. Marinate in the refrigerator for at least 4 hours, or overnight.
• Preheat grill for medium heat.
• Lightly oil preheated grill, and discard marinade. Cook tenderloin for 15 to 20 minutes, or until an instant-read thermometer inserted into the center reads 145 degrees F (63 degrees C).
• Remove meat from grill, and allow to rest for 5 minutes before slicing into 1/4 inch thick medallions.

PORK TENDERLOIN WITH PLUM BARBECUE SAUCE

Steps:

• Heat a grill pan, broiler or grill to high heat.
• Heat the sugar and water in a medium pot over medium-high heat. When the mixture reaches a bubble, reduce the heat to medium-low and add the ginger, plums and five-spice powder. Simmer for 10 minutes, then stir in the lemon juice. Remove from the heat and let cool for about 5 minutes. Add the plum mixture to a blender or food processor and process until smooth. Pour into a medium bowl and stir in the hoisin sauce. Reserve.
• While the plums are cooking, put the pork tenderloins on a sheet pan and coat with oil, grill seasoning and coriander. Grill, or broil 6 inches from heat, until just firm, about 20 to 22 minutes. Remove from the grill to a cutting board and tent with foil. Let rest for about 5 minutes, then slice and arrange on a platter. Top with the plum barbecue sauce and serve.

GRILLED PORK TENDERLOIN WITH FRESH FRUIT SALSA

Steps:

• Combine olive oil, garlic, orange juice, marjoram, and orange zest in a resealable plastic bag; add tenderloins, seal, and marinate, refrigerated, overnight.
• Preheat a grill pan over medium-high heat. Remove tenderloin from marinade, discarding marinade. Wipe excess marinade from pork and season with salt and pepper. Add pork to grill and cook, turning every 4 minutes, until grill marks appear and internal temperature of pork reaches 135 to 140 degrees on an instant-read thermometer, about 21 minutes total. Set aside and let cool completely.
• Slice cooled pork crosswise into thin slices. Serve with fruit salsa.

PLUM GLAZED PORK TENDERLOIN

Steps:

• Heat oven to 325 degrees F. Place pork, fat side up, on rack in shallow roasting pan., Season with salt andpepper. Bake 1 hour.
• In small saucepan, combine jam, wine or apple juice, rosemary, brown sugar and salt. Bring to a boil over medium heat and cook until lightly thickened. (about 5-8 minutes total, but watch so it doesn't burn). Remove from heat and cover to keep warm.
• Spoon 1/4 cup sauce over pork. Continue baking, basting occasionally, until temperature reaches 165 degrees F.
• Serve pork slices with plum sauce.

PORK TENDERLOIN CUTLETS WITH PLUM GLAZE

Steps:

• Prepare grill.
• Using sharp knife, cut tenderloin lengthwise almost in half, being careful not to cut all the way through.
• Open and spread flat like a book.
• With meat mallet or between two sheets of plastic wrap or waxed paper with rolling pin, pound meat to 1/4-inch thickness.
• Cut crosswise into 4 equal pieces; sprinkle cutlets with salt and pepper.
• In small bowl, combine plum jam, brown sugar, ginger, garlic, lemon juice, and cinnamon.
• Brush one side of each cutlet and cut side of each plum half with plum glaze.
• Place cutlets and plums on grill over medium heat, glaze side down, and cook 3 minutes.
• Brush cutlets and plums with remaining plum glaze; turn pork and plums over and cook until cutlets are lightly browned on both sides, just after lose their pink color throughout, and plums are hot, about 3 minutes longer.