Roasted Pork Tenderloin with Plum Sauce

Once again I am starting a post by whining about how I have no food growing in my yard, but jumping for joy at the generosity of my friends and neighbors, who do.  Are you noticing the trend?  My sweet neighbor Kimber has a big ol’ plum tree in her front yard.  After eating half of the bowl she brought to the neighborhood BBQ last week, I started dreaming about plum recipes, so naturally I headed to her house in the middle of the night dressed in black and armed with a bag and some clippers.  Just kidding.  I sent my husband.  In broad daylight.  And I asked first, like a polite-mooching-neighbor should.

And he brought back the most perfect, juicy plums.

Remember this Spicy Peach BBQ Sauce from last summer?  I wanted to do something similar, but with plums and a slightly different flavor profile.  This one  is kind of like sweet and sour meets BBQ Sauce and it goes great with one of OBB’s favorite cuts of meat: the pork tenderloin.

The first thing you’ll need to do is dice the plums up.  Plums can be a little tricky to pit because they often don’t pull off the seed like other stone fruits do.  If your plums are small and soft, you might find it easiest to cut it like you would a mango, like I did.  Just slice right down next to the pit and you’ll get 2 large halves, then you can cut off the sides of the pit.

Quarter each of those big halves and you’ll be perfect.

Do that with the whole bunch.  I should note that what you see in the photo below is not the whole bunch.

Stone fruits lend really well to sweet-savory sauces like this one.  We’ll start with a base of sauteed onions and garlic and then add a little ketchup, soy sauce, ginger, mustard, red pepper flakes, brown sugar, and a hint of cloves.

Then in goes the diced plums.

That simmers for at least 30 minutes and transforms into this crazy-gorgeous crimson color.  This sauce works really well to make ahead too.  Whip it up the day before you need it and it will be thicker and have more intense flavor.

Give quick-cooking pork tenderloins a sear and then smother then in the sauce.  Roast the tenderloins and the sauce caramelizes all over it.

Slice up your pork and serve it with extra sauce.

It has a really great sweet and savory flavor with a lot of levels.  There’s sweetness from the plums and brown sugar, a little tang from the vinegar, and just a hint of spice from the red pepper.  It pairs perfectly with pork, but would be really great with chicken too.

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  1. This looks so delicious! It’s incredible how well plums go with Pork. I’m looking forward to trying this out! (And finding ways to trick my children into trying this out!)

    Thank you!

  2. I love the color of your nail polish! That being said, I wish I had a neighbor with a plum tree so I could be a polite-mooching-neighbor like you. I guess I’ll have to do this the traditional way and buy plums at the store. Like Lisa said, my mouth is watering just reading this!

  3. Oh this looks good. I can almost smell it cooking. Unfortunately, hubby doesn’t like sweet fruit mixed with meat… but I’m saving the recipe anyway. 🙂

  4. My 4 year old is drooling and saying ummm…..that looks good mommy! I’d have to agree. I’ve got to give this a try. I love the combination of flavors.

  5. Your photos make the food jump off the screen– looks great! I’ve recently made plum jam and hoped it would pair well with pork or chicken. Your recipe will give me the confidence to try it, thanks!

  6. I am also so jealous of all those people with pretty gardens and fruit trees! I did chicken with an amazing blueberry barbeque sauce earlier this summer and one of my favorite bbq joints from back home does an awesome spicy blackberry barbeque sauce on their beef ribs but I would have never thought to use plums. I can’t wait to try this!

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