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. For anyone thinking about trying this: do it! My hubby loved it and so did the kids (without the extra sauce on top, it was too spicy for them).

    The leftovers re-heated in the oven (same temp for 15 minutes) and were still wonderful (and not dry at all).

    It also made me feel like an amazing cook! Thanks for the recipe!

  2. This is the best recipe! My family loves it, even though we were suspicious about it at first. Making this for the second time this week…..i made 1/2 for a friend, who is a cook and she absolutely loved it – but was told by my son, not to share it…. he didn’t get enough! Wonderful next day (more heat).

  3. Made this last night and it was so good! The flavors were so complex and interesting – my hubby said it reminded him of BbQ sauce. We only managed to eat 1 of the pork loins, so instead of reheating the second one and risking it turning out dry, I think I’m going to put the roast and the rest of the sauce into the crockpot all day and then shred it up and serve it on rolls, kinda like barbeque pork.

  4. Made this last night–big hit! The plum sauce is excellent. I suggested putting it on ice cream–got a few strange looks from my family, lol.

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