Grilled Pork Tenderloin With Black Plum Sauce And P

Name: Grilled Pork Tenderloin With Black Plum Sauce And Peach Relish
Prep time: 15 min
Cook time: 30 min
Total time: 45 min
Yield: 4 servings
Ingredients: Plum Sauce; 1/2 pound (about 2) black plums, pitted and chopped; 1 tablespoon soy sauce; 1/2 tablespoon grated fresh ginger; 1 clove garlic, minced; 2 scallions, white and light green parts sliced; reserve and slice the dark part for the relish; 1 star anise; 1/4 teaspoon brown mustard seed; 1/8 cup mirin; 1/8 cup rice wine vinegar; 1 1/2 tablespoons dark brown sugar; 1/8 teaspoon black pepper; 1 pinch salt; Pork and Fresh Peach Relish; 1 pork tenderloin, about 1 1/2 pounds; Salt and freshly ground black pepper to liberally season pork; 1 tablespoon vegetable oil; 1 ripe peach, peeled, pitted and cut into medium dice; 1 handful (about 1/4 cup) cilantro, stems included, chopped finely; 1/2 shallot, minced; 1 tablespoon fresh basil (I used Thai), chopped finely; Juice and zest of half a lime; 1 pinch salt

Servings: persons

Plum Sauce
1/2 pound (about 2) black plums, pitted and chopped
1 tablespoon soy sauce
1/2 tablespoon grated fresh ginger
1 clove garlic, minced
2 scallions, white and light green parts sliced; reserve and slice the dark part for the relish
1 star anise
1/4 teaspoon brown mustard seed
1/8 cup mirin
1/8 cup rice wine vinegar
1 1/2 tablespoons dark brown sugar
1/8 teaspoon black pepper
1 pinch salt
Pork and Fresh Peach Relish
1 pork tenderloin, about 1 1/2 pounds
Salt and freshly ground black pepper to liberally season pork
1 tablespoon vegetable oil
1 ripe peach, peeled, pitted and cut into medium dice
1 handful (about 1/4 cup) cilantro, stems included, chopped finely
1/2 shallot, minced
1 tablespoon fresh basil (I used Thai), chopped finely
Juice and zest of half a lime
1 pinch salt

1
Place ingredients in a saucepan and bring to a low rolling boil. Reduce heat and simmer 20 minutes.
2
Remove star anise. Using a immersion blender or regular blender, blend until smooth. Set aside.
3
Get your grill going. Rub tenderloin with vegetable oil and season with salt and pepper. Place on a hot grill and cook 8 to 10 minutes per side. After you cook the first side, baste with a bit of your plum sauce. Remove from grill to rest.
4
Combine the peaches, cilantro, shallot, basil, lime juice, reserved green parts of scallions, zest, and pinch of salt in a bowl to combine.
5
Slice rested pork, drizzle with more plum sauce, top with peach relish, and serve with rice and additional plum sauce and relish.

128

kcal

Calories

Fat

Carbs

Protein

Fat Carbs Protein

* Per serving · 4 servings · Values may vary.

Tips for the best results

Read through all the steps once before you start and measure out your ingredients first — it makes everything go more smoothly.
Taste as you go and adjust the seasoning before serving.
Avoid overcrowding the pan — cook in batches if needed for the best texture.
Let the dish rest for a few minutes before serving so the flavors settle.
Store leftovers in an airtight container in the fridge and enjoy within a few days.

Variations & substitutions

Brown sugar instead of white sugar adds a deeper, more caramel-like flavor.

No specific allergen information. Please check the ingredient list for possible allergens.

My Personal Notes

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How did you like this recipe?

This recipe makes 4 servings. You can adjust the portion size directly on this page.

You need 23 ingredients. The key ingredients include: Plum Sauce, 1/2 pound (about 2) black plums, pitted and chopped, 1 tablespoon soy sauce, 1/2 tablespoon grated fresh ginger, and more.

Yes, Grilled Pork Tenderloin With Black Plum Sauce And Peach Relish falls under the Meat & Poultry category and is a great choice for this type of meal.

Store leftovers in an airtight container in the refrigerator for up to 3–4 days. Reheat gently before serving.

That's it — enjoy your meal!

Grilled Pork Tenderloin With Black Plum Sauce And Peach Relish

Tips for the best results

Variations & substitutions

My Personal Notes

How did you like this recipe?

Frequently Asked Questions