Serves 4-6 people
2 cans of Oregon Specialty Fruit Plums, drained
2 tablespoons canola oil
2 tablespoons of sunflower oil
1 cup chopped onion
2 garlic cloves, finely chopped
¼ cup packed brown sugar
¼ cup rice wine vinegar
¼ cup ketchup
2 tablespoons lower-sodium soy sauce
2 teaspoon dry mustard
1 teaspoon ground ginger
½ teaspoon black pepper
1/8 teaspoon crushed red pepper
2 whole cloves
1 star anise
2 (1 pound) pork tenderloins, trimmed
½ teaspoon salt
½ teaspoon freshly ground black pepper
- Heat large saucepan over medium-high heat, add 2 tablespoons canola oil to pan swirl to coat. Add onions and garlic; sauté for 5 minutes stirring constantly. Add plums, sugar, rice wine vinegar, ketchup, soy sauce, dry mustard, ground ginger, black pepper, crushed red pepper, cloves, and anise. Bring to a boil.
- Reduce heat and simmer, partially covered for 30 minutes stirring occasionally. Cook until the plums have broken down and the sauce thickens. Discard cloves and anise.
- Preheat the oven to 450°
- Heat a large skillet over medium-high heat, add 2 tablespoons oil to the pan; swirl to coat. Sprinkle pork evenly with ½ teaspoon salt and ½ teaspoon black pepper. Add pork to pan, sauté 7 minutes, turning and browning on all sides.
- Transfer pork to a foil lined cookie sheet; coat with ½ cup of the plum sauce. Roast pork at 450° for 15 minutes. Remove pork from the oven, turn it over and coat with an additional ½ cup of plum sauce.
- Roast 10 minutes or until thermometer inserted in thickest portion of the pork registers 155°. Remove from pan; let stand 10 minutes.
- Slice cross wise. Serve with remaining plum sauce.
Serves 8 (3 ounce portion with 1/3 cup sauce)