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Pork Tenderloin with Plum Sauce

Posted Sep 12 2008 6:11pm

Recipe adapted from Cooking Light, July 2004.

1 teaspoon grated peeled fresh ginger
Pinch of kosher salt
1/4 teaspoon freshly ground black pepper, divided
1 (1-lb.) pork tenderloin, trimmed
1 teaspoon olive oil
2 1/2 tablespoons minced shallots (about 1 medium)
2 cups chopped peeled ripe plums (about 4 medium)
1 tablespoon brown sugar
1/4 teaspoon ground ginger
1/4 cup dry white wine
1 teaspoon balsamic vinegar
1 teaspoon butter
Cooking spray

1. Combine fresh ginger, pinch of kosher salt and 1/8 teaspoon pepper. Cut pork crosswise into 8 pieces; rub pork with ginger mixture. Let stand 15 minutes.

2. Heat oil in a large nonstick skillet over medium heat. Add shallots; cook 5 minutes or until tender, stirring frequently. Stir in another pinch of kosher salt, 1/8 teaspoon pepper, plums, sugar and ground ginger. Cook 8 minutes or until plums are tender; stir in wine and vinegar. Reduce heat; simmer 10 minutes. Add butter; stir until butter melts.

3. Heat a large nonstick skillet over medium-high heat. Coat pan with cooking spray. Add pork to pan; cook 3 minutes on each side or until desired degree of doneness. Serve sauce over the pork.

Makes 4 servings.

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