Plum Chutney With Pork Recipes

GRILLED PORK CHOPS WITH PLUM-GINGER CHUTNEY

Grilled Pork Chops With Plum-Ginger Chutney image

Provided by Food Network Kitchen

Time 1h10m

Yield 6 servings

Number Of Ingredients 16

Ingredients

1/2 cup gin
1/2 cup dry vermouth
1 cup sugar
Kosher salt
2 sprigs rosemary
2 bay leaves
1 tablespoon coriander seeds
6 center-cut T-bone pork chops (1 inch thick; 4 1/2 pounds total)
1 small red onion, chopped
1/3 cup white wine vinegar
1 tablespoon mustard seeds
1 1/2 teaspoons finely grated ginger
Pinch of red pepper flakes
4 medium plums, pitted and chopped into 1/2-inch pieces
1 tablespoon dijon mustard
Freshly ground pepper

Steps:

Make the brine: Combine 1 cup water, the gin, vermouth, 1/2 cup each sugar and salt, the rosemary, bay leaves and coriander in a large saucepan and bring to a boil. Remove from the heat and stir in 6 cups water and 2 cups ice; let cool to room temperature. Pour the brine over the pork chops in a large bowl, cover and refrigerate at least 4 hours or overnight.
Meanwhile, make the chutney: Combine the red onion, the remaining 1/2 cup sugar, the vinegar, mustard seeds, ginger, red pepper flakes and a pinch of salt in a medium saucepan and bring to a simmer over medium heat. Cook 3 minutes, then add half of the plums and cook, stirring occasionally, until the sauce thickens and the plums are tender, about 10 minutes. Add the remaining plums and cook until the first batch of plums starts falling apart and the second batch is just tender, about 8 more minutes. Stir in the mustard and let cool to room temperature. Preheat a grill to medium high. Drain the pork chops, discarding the brine, and pat dry. Sprinkle with pepper and grill, turning once, until grill marks appear and a thermometer inserted into the thickest part registers 145 degrees F, 6 to 8 minutes per side. Remove from the grill and let rest 5 minutes. Serve with the chutney. You can make the plum chutney up to 2 days ahead. Cover and refrigerate, then bring to room temperature before serving. Photograph by Kana Okada

PORK TENDERLOIN WITH PLUM SAUCE

Pork Tenderloin with Plum Sauce image

A pretty alternative for a special dinner during the holidays...or any time at all, this pork tenderloin is so tasty and appealing. It's great for warming up guests on cold winter nights and never fails to get raves.

Provided by Taste of Home

Categories Dinner

Time 55m

Yield 8 servings.

Number Of Ingredients 16

Ingredients

1/2 cup apple cider or juice
1/2 cup soy sauce
2 garlic cloves, minced
1 tablespoon ground mustard
1 teaspoon dried thyme
1 teaspoon ground ginger
2 pork tenderloins (about 1 pound each)
PLUM SAUCE:
1/2 cup plum preserves
1/4 cup finely chopped onion
1/4 cup apricot preserves
2 tablespoons brown sugar
2 tablespoons apple cider or juice
2 tablespoons soy sauce
2 tablespoons ketchup
1 garlic clove, minced

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.

Nutrition Facts :

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