rachael ray made this recipe as an alternative to ordering chinese takeout. now, i don’t know where she orders takeout from but i’ve never seen this recipe in a takeout menu before!
i’m not a big fan of sweet barbeque sauce but this plum bbq sauce is so good! in this recipe rachael uses hoisin sauce with her plum mixture but i substituted it with barbeque sauce. it is so tasty over the pork tenderloin.
so forget the takeout and make this dish tonight!
- 1/2 cup sugar
- 1 cup water
- 1 (1-inch) piece peeled ginger, grated
- 4 plums, sliced
- 1 teaspoon five-spice powder
- 1/2 lemon, juiced
- 1/3 cup hoisin sauce – or –
1/4 cup barbeque sauce (not smokey flavor) + 1 tablespoon soy sauce + 1 tablespoon five-spice powder
- 2 pork tenderloins, silver skin removed
- canola oil
- 2 tablespoons grill seasoning
- 1 tablespoon ground coriander
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 or bbq sauce/soy sauce/five-spice alternative. 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.
original recipe from 30 Minute Meals: Pork Tenderloin with Plum Barbecue Sauce