Pork Tenderloin With Plum Barbecue Sauce Recipes

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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

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 :

OVEN-BARBECUED PORK TENDERLOINS



Oven-Barbecued Pork Tenderloins image

My family still savors and prepares this luscious heirloom recipe. -Ruby Williams, Bogalusa, Louisiana

Provided by Taste of Home

Categories     Dinner

Time 40m

Yield 6 servings.

Number Of Ingredients 7

3 tablespoons ketchup
2 tablespoons cider vinegar
1 tablespoon maple syrup
2 teaspoons Dijon mustard
1 teaspoon Worcestershire sauce
1/8 teaspoon cayenne pepper
2 pork tenderloins (3/4 pound each)

Steps:

  • Preheat oven to 425°. In a small bowl, combine the first six ingredients. Place tenderloins on a rack in a shallow roasting pan; spoon some of the sauce over pork. , Bake, uncovered, until a thermometer reads 160°, basting occasionally with remaining sauce, 35-40 minutes. Let stand for 5 minutes before slicing.

Nutrition Facts : Calories 151 calories, Fat 4g fat (1g saturated fat), Cholesterol 63mg cholesterol, Sodium 185mg sodium, Carbohydrate 5g carbohydrate (3g sugars, Fiber 0 fiber), Protein 23g protein. Diabetic Exchanges

ROASTED PORK TENDERLOIN WITH FRESH PLUM SAUCE



Roasted Pork Tenderloin with Fresh Plum Sauce image

When shopping for this recipe be sure to choose plums (or any other stone fruit) that are fairly firm so they keep their shape after roasting. You know that selfish jerk that has to feel-up every piece of fruit before deciding on one? This time, be that jerk.

Provided by Chef John

Categories     Meat and Poultry Recipes     Pork     Pork Tenderloin Recipes

Time 1h

Yield 2

Number Of Ingredients 10

1 pork tenderloin
salt and ground black pepper to taste
1 tablespoon vegetable oil
1 red onion, sliced
2 shallots, sliced
3 fresh thyme sprigs, or more to taste
2 firm plums, pitted and each cut into 4 wedges
1 cup water
1 tablespoon balsamic vinegar
1 teaspoon cold butter

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.

Nutrition Facts : Calories 370.2 calories, Carbohydrate 22.5 g, Cholesterol 103.6 mg, Fat 14.5 g, Fiber 2.4 g, Protein 37.4 g, SaturatedFat 4.2 g, Sodium 182.4 mg, Sugar 11.6 g

PORK TENDERLOIN WITH BALSAMIC PLUM REDUCTION



Pork Tenderloin with Balsamic Plum Reduction image

A nice cozy meal for when the nights get colder. It is great with orzo and walnut pilaf! I just happened to have spare blueberry juice, but any juice would work.

Provided by Anonymous

Categories     Meat and Poultry Recipes     Pork     Pork Tenderloin Recipes

Time 45m

Yield 4

Number Of Ingredients 8

1 pork tenderloin
salt and ground black pepper to taste
1 tablespoon olive oil
1 ½ plums, pitted and chopped
2 tablespoons balsamic vinegar
1 tablespoon brown sugar
1 tablespoon honey
2 tablespoons blueberry juice

Steps:

  • Preheat oven to 400 degrees F (200 degrees C). Line a baking sheet with foil.
  • Season the pork tenderloin with salt and pepper. Heat olive oil in a heavy skillet over high heat until the oil shimmers; gently lay the tenderloin into the hot oil. After about 1 minute, gently loosen the meat from the bottom of the skillet, if necessary. Cook until the pork is seared a golden brown color, about 3 minutes per side. Transfer the pork to the lined baking sheet.
  • Roast the seared tenderloin in the preheated oven until a thermometer inserted into the center of the pork reads at least 145 degrees F (63 degrees C), about 15 minutes. Remove the pork from the oven and allow to rest for 10 minutes before slicing into medallions.
  • Cook the plums, balsamic vinegar, brown sugar, honey, and blueberry juice in a small saucepan over medium-low heat, stirring often, until the plums are soft, about 10 minutes. Transfer the sauce to a blender and blend until smooth. Return the sauce to the saucepan and simmer until reduced and thickened to the consistency of apple butter, about 5 more minutes. Spoon plum sauce over the sliced pork to serve.

Nutrition Facts : Calories 176.4 calories, Carbohydrate 12.3 g, Cholesterol 49.1 mg, Fat 6.1 g, Fiber 0.4 g, Protein 17.7 g, SaturatedFat 1.4 g, Sodium 42.1 mg, Sugar 11.8 g

PLUM BARBECUE SAUCE



Plum Barbecue Sauce image

from Cooking Light, this zesty sauce can be brushed over food after it's cooked or during the last minute or two of cook time. Serve with grilled chicken, pork tenderloin or burgers. Or add to a slow cooker with pork or beef roast. Smoky chipotle chile powder is a fine substitute for smoked paprika.

Provided by LainieBug

Categories     Sauces

Time 35m

Yield 2 cups

Number Of Ingredients 9

1 3/4 cups chopped plums (about 6)
1 cup ketchup
1/4 cup finely chopped shallot
1/4 cup maple syrup
2 1/2 tablespoons red wine vinegar
1 teaspoon smoked paprika
2 teaspoons Dijon mustard
1/2 teaspoon fresh ground black pepper
1/4 teaspoon ground red pepper

Steps:

  • Bring all ingredients to a boil in a medium saucepan. Cover, reduce heat, and simmer 5 minutes.
  • Uncover and simmer 15 minutes or until thick, stirring occasionally.
  • Cool 10 minutes, then place mixture in a food processor. Process until smooth.
  • Refrigerate in an airtight container for up to 2 weeks.
  • Serving size: 2 tablespoons.

Nutrition Facts : Calories 311.9, Fat 1.2, SaturatedFat 0.1, Sodium 1403.1, Carbohydrate 77.8, Fiber 3.1, Sugar 65.6, Protein 4.1

PORK TENDERLOIN WITH PLUM CHUTNEY



Pork Tenderloin with Plum Chutney image

Provided by Susan Spungen

Categories     Fruit     Pork     Backyard BBQ     Dinner     Plum     Meat     Pork Tenderloin     Summer     Grill     Grill/Barbecue     Bon Appétit     Dairy Free     Wheat/Gluten-Free     Peanut Free     Tree Nut Free     Soy Free     Diabetes-Friendly

Yield Makes 4 to 6 servings

Number Of Ingredients 20

Plum Chutney:
4 red or black plums
1 tablespoon olive oil
1 large shallot, sliced lengthwise
1/2 cup (packed) light brown sugar
1/4 cup Sherry vinegar or apple cider vinegar
1 tablespoon chopped garlic
1 tablespoon mustard seeds
2 teaspoons grated peeled ginger
1/2 teaspoon freshly ground black pepper
1 bay leaf
Kosher salt
Pork:
2 tablespoons minced fresh rosemary
4 teaspoons herbes de Provence
4 teaspoons olive oil
2 pork tenderloins (about 2 pounds)
Kosher salt, freshly ground pepper
16 thin slices pancetta (Italian bacon; about 8 ounces) or prosciutto
Ingredient info: Herbes de Provence, a dried herb mixture, can be found at specialty foods stores and in the spice section of most supermarkets.

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.

PORK TENDERLOIN WITH PLUM SAUCE



Pork Tenderloin with Plum Sauce image

Provided by Sandra Lee

Categories     main-dish

Time 4h50m

Yield 4 servings

Number Of Ingredients 8

2 teaspoons garlic salt (recommended: Lawry's)
2 teaspoons poultry seasoning (recommended: McCormick)
1 teaspoon ground black pepper
1 1/2 pounds pork tenderloin, rinsed and patted dry
2 tablespoons extra-virgin olive oil
1 cup white wine (recommended: Chardonnay)
1/2 cup Chinese-style plum sauce (recommended: Dynasty)
1 tablespoon cornstarch

Steps:

  • In a small bowl, stir together garlic salt, poultry seasoning, and black pepper. Season all sides of tenderloin; set aside.
  • Add white wine, plum sauce, and cornstarch to a slow cooker; whisk to combine. Place both tenderloins into cooker, and sprinkle remaining spice rub over the top.
  • Cook on HIGH for 4 hours.
  • Let tenderloin rest 25-30 minutes before slicing. Slice 1/2-inch thick slices at an angle.
  • Serve sliced tenderloin hot with plum sauce drizzled on top.

GARLIC PORK TENDERLOIN WITH BARBECUE SAUCE



Garlic Pork Tenderloin with Barbecue Sauce image

A garlic and herb rub, and 5 minutes of prep, elevates pork tenderloin to company status. Your guests will love that this elegant entrée is smart, too.

Provided by My Food and Family

Categories     Spices

Time 25m

Yield 4 servings

Number Of Ingredients 4

1 pork tenderloin (1 lb.)
1 Tbsp. GOOD SEASONS Garlic & Herb Dressing Mix
1/2 tsp. each paprika, dried thyme leaves and dried sage leaves
1/2 cup BULL'S-EYE Original Barbecue Sauce

Steps:

  • Heat oven to 425°F.
  • Place meat in shallow foil-lined pan. Mix dressing mix and dry seasonings until blended; rub onto meat.
  • Bake 15 to 20 min. or until meat is done (145°F).
  • Remove meat from oven; let stand 3 min. before slicing and serving with the barbecue sauce.

Nutrition Facts : Calories 180, Fat 3 g, SaturatedFat 1 g, TransFat 0 g, Cholesterol 60 mg, Sodium 480 mg, Carbohydrate 0 g, Fiber 1 g, Sugar 0 g, Protein 22 g

ROAST PORK TENDERLOIN WITH PLUM BARBECUE SAUCE



Roast Pork Tenderloin With Plum Barbecue Sauce image

Make and share this Roast Pork Tenderloin With Plum Barbecue Sauce recipe from Food.com.

Provided by dicentra

Categories     < 4 Hours

Time 1h15m

Yield 8 serving(s)

Number Of Ingredients 18

2 tablespoons canola oil
1 cup chopped onion
2 garlic cloves, finely chopped
1/4 cup packed brown sugar
1/4 cup rice wine vinegar
1/4 cup ketchup
2 tablespoons low sodium soy sauce
2 teaspoons dry mustard
1 teaspoon ground ginger
1/2 teaspoon black pepper
1/8 teaspoon crushed red pepper flakes
2 whole cloves
1 1/2 lbs black plums, quartered and pitted
1 star anise
2 tablespoons canola oil
2 (1 lb) pork tenderloin, trimmed
1/2 teaspoon salt
1/2 teaspoon fresh ground black pepper

Steps:

  • Heat a large saucepan over medium-high heat. Add 2 tablespoons canola oil to pan, and swirl to coat.
  • Add onion and garlic; sauté 5 minutes, stirring constantly. Add sugar and the next 10 ingredients (through star anise); bring to a boil. Reduce heat, and simmer, partially covered, for 30 minutes or until plums break down and sauce thickens, stirring occasionally. Discard cloves and anise.
  • Preheat oven to 450°.
  • Heat a large skillet over medium-high heat. Add 2 tablespoons oil to pan; swirl to coat.
  • Sprinkle pork evenly with 1/2 teaspoon salt and 1/2 teaspoon black pepper. Add pork to pan; sauté 7 minutes, turning to brown on all sides.
  • Transfer pork to a foil-lined jelly-roll pan; coat with 1/2 cup plum sauce. Roast pork at 450° for 15 minutes. Remove pork from oven. Turn pork over; coat with an additional 1/2 cup plum sauce. Roast 10 minutes or until a thermometer inserted in thickest portion of pork registers 155°.
  • Remove from pan; let stand 10 minutes. Slice crosswise. Serve with remaining plum sauce.

Nutrition Facts : Calories 287.5, Fat 11.6, SaturatedFat 1.9, Cholesterol 73.7, Sodium 425.5, Carbohydrate 21.6, Fiber 1.9, Sugar 17.8, Protein 24.8

ROAST PORK TENDERLOIN WITH PLUM BARBECUE SAUCE



ROAST PORK TENDERLOIN WITH PLUM BARBECUE SAUCE image

Categories     Pork

Yield 8 servings

Number Of Ingredients 3

Sauce:
2 tablespoons canola oil 1 cup chopped onion 2 garlic cloves, finely chopped 1/4 cup packed brown sugar 1/4 cup rice wine vinegar 1/4 cup ketchup 2 tablespoons lower-sodium soy sauce 2 teaspoons dry mustard 1 teaspoon ground ginger 1/2 teaspoon black pepper 1/8 teaspoon crushed red pepper 2 whole cloves 1 1/2 pounds black plums, quartered and pitted 1 star anise Pork:
2 tablespoons canola oil 2 (1-pound) pork tenderloins, trimmed 1/2 teaspoon salt 1/2 teaspoon freshly ground black pepper

Steps:

  • 1. Heat a large saucepan over medium-high heat. Add 2 tablespoons canola oil to pan, and swirl to coat. Add onion and garlic; sauté 5 minutes, stirring constantly. Add sugar and the next 10 ingredients (through star anise); bring to a boil. Reduce heat, and simmer, partially covered, for 30 minutes or until plums break down and sauce thickens, stirring occasionally. Discard cloves and anise. 2. Preheat oven to 450°. 3. Heat a large skillet over medium-high heat. Add 2 tablespoons oil to pan; swirl to coat. Sprinkle pork evenly with 1/2 teaspoon salt and 1/2 teaspoon black pepper. Add pork to pan; sauté 7 minutes, turning to brown on all sides. 4. Transfer pork to a foil-lined jelly-roll pan; coat with 1/2 cup plum sauce. Roast pork at 450° for 15 minutes. Remove pork from oven. Turn pork over; coat with an additional 1/2 cup plum sauce. Roast 10 minutes or until a thermometer inserted in thickest portion of pork registers 155°. Remove from pan; let stand 10 minutes. Slice crosswise. Serve with remaining plum sauce.

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ROAST PORK TENDERLOIN WITH PLUM BARBECUE SAUCE RECIPE
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2011-06-08 Step 4. Transfer pork to a foil-lined jelly-roll pan; coat with 1/2 cup plum sauce. Roast pork at 450° for 15 minutes. Remove pork from oven. …
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5/5 (20)
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  • Heat a large saucepan over medium-high heat. Add 2 tablespoons canola oil to pan, and swirl to coat. Add onion and garlic; sauté 5 minutes, stirring constantly. Add sugar and the next 10 ingredients (through star anise); bring to a boil. Reduce heat, and simmer, partially covered, for 30 minutes or until plums break down and sauce thickens, stirring occasionally. Discard cloves and anise.
  • Heat a large skillet over medium-high heat. Add 2 tablespoons oil to pan; swirl to coat. Sprinkle pork evenly with 1/2 teaspoon salt and 1/2 teaspoon black pepper. Add pork to pan; sauté 7 minutes, turning to brown on all sides.
  • Transfer pork to a foil-lined jelly-roll pan; coat with 1/2 cup plum sauce. Roast pork at 450° for 15 minutes. Remove pork from oven. Turn pork over; coat with an additional 1/2 cup plum sauce. Roast 10 minutes or until a thermometer inserted in thickest portion of pork registers 155°. Remove from pan; let stand 10 minutes. Slice crosswise. Serve with remaining plum sauce.


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Directions. To roast plums: Preheat oven to 400 degrees F. Place plums and 2 rosemary sprigs in an 8-inch-square baking dish. Whisk water, vinegar, 4 tablespoons sugar and peppercorns in a small bowl until the sugar dissolves. Scrape seeds from vanilla bean; add the seeds and bean to the vinegar mixture.
From eatingwell.com


PORK TENDERLOIN AND PLUM COULIS (SAUCE) RECIPE - FOOD NEWS
A coulis is a simple sauce made with a fruit puree. The plums in this pork tenderloin recipe are scented with rosemary, and used to create a very unique sauce. Pork recipes with fruit-based sauces are a classic combination, and this delicious version shows why. Makes 6 Servings of Pork Tenderloin with Rosemary-Plum Coulis. Prep Time: 20 minutes
From foodnewsnews.com


PORK TENDERLOIN WITH PLUM BBQ SAUCE - LIZ BISSELL WELLNESS
2019-09-04 Add the plums, ketchup, Worcestershire sauce, molasses, apple cider vinegar, stevia/monkfruit sweetener, liquid smoke, mustard, shallots, and black pepper to a food processor and pulse until smooth. Add water to get to desired consistency.
From lizbissellwellness.com


PORK TENDERLOIN WITH PLUM BARBECUE SAUCE – RECIPES NETWORK
2012-09-14 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.
From recipenet.org


PORK TENDERLOIN AND PLUM COULIS (SAUCE) RECIPE - EAT SIMPLE FOOD
Instructions. Preheat oven to 375F. For Pork: Mix balsamic vinegar, garlic powder, rosemary, salt, and pepper together in a small bowl. Marinate pork 20 minutes at room temperature. Bring a heavy bottomed & oven proof pan to medium high heat. Add enough vegetable oil to lightly coat the bottom of the pan.
From eatsimplefood.com


PORK TENDERLOIN WITH PLUM BARBECUE SAUCE - FOOD NETWORK
1) Heat a barbeque or a griddle pan to a high heat. 2) Heat the sugar and water in a medium saucepan over a 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 allow to cool for about 5 ...
From foodnetwork.co.uk


ROAST PORK TENDERLOIN WITH PLUM BARBECUE SAUCE RECIPE
2 Tbsp low-sodium soy sauce; 2 tsp dry mustard; 1 tsp ground ginger; 1/2 tsp black pepper; 1/8 tsp crushed red pepper; 2 whole cloves; 1 1/2 lbs black plums, quartered and pitted; 1 star anise; For the pork: 2 tbsp canola oil; 2 (1 lb) pork tenderloins, trimmed; 1.2 tsp salt; 1/2 tsp freshly ground black pepper; Yields 8 servings of 3 oz of ...
From cookeatshare.com


PORK TENDERLOIN WITH PLUM BARBECUE SAUCE - BBQ RECIPES
The recipe Pork Tenderloin with Plum Barbecue Sauce is ready in around 45 minutes and is definitely a tremendous gluten free and dairy free option for lovers of American food. One portion of this dish contains about 189g of protein, 47g of fat, and a total of 1400 calories. For $7.91 per serving, you get a main course that serves 4. It is ...
From fooddiez.com


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