Awesome pork dish! The Plum Sauce is just beautiful and smells absolutely divine while it's cooking. The sauce is a bright ruby red color and looks so pretty. We did some things different and really liked the way it turned out. Also from the same 30-minute meals episode as the Warm Shiitake Slaw. These go great together. The pork can be served with rice or on it's own.
1/2 c. sugar
1 c. water
1" piece ginger, peeled and grated
4 plums, sliced
1 tsp. five-spice powder
1/2 lemon, juiced
1/3 c. hoisin sauce
2 pork tenderloins, silver skin removed
vegetable oil
2 tbsp. grill seasoning
1 tbsp. 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 heat and 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. 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 20-22 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.
*NOTE: we glazed our pork on the grill with some of the plum sauce. Dustin decided that next time he will dip the pork in the sauce, grill, dip and grill - in order to get a nice crust on the pork.
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