When I decide what to make for dinner, I often try to think about changing the pace a little. If we’ve done a few family favorites, I want to mix things up a little bit. Granted, in this household I do try to find a balance. People are more often to try new things if they are familiar with the ingredients and it has a similar flavor pattern. This pork tenderloin recipe is a perfect example. We have pork tenderloin quite often, whether I roast it or grill it. I often cook with Asian spices and our family is all too familiar with the taste of a sweet barbecue sauce. So, by combining them, while also adding some cloves and star anise, I’ve added a few extra seasonings in there that they may not have otherwise been accepting of. Sometimes subtle is key!

I’ve made this two different ways, as the recipe follows, but also on the grill. Rather that only coating twice, I choose to baste the pork as it cooks on a low-heat grill, setting aside about 2 1/2 cups of the plum sauce to do this. As long as you don’t overcook the pork, it will yield the same great results and you wont heat your house up in the summer!

Roast Pork Tenderloin with Plum Barbecue Sauce

Ingredients

For the sauce:

• 2 Tbsp canola oil
• 1 cup chopped onion
• 2 garlic cloves, finely chopped
• 1/4 cup packed brown sugar
• 1/4 cup rice wine vinegar
• 1/4 cup ketchup
• 2 Tbsp low-sodium soy sauce
• 2 tsp dry mustard
• 1 tsp ground ginger
• 1/2 tsp black pepper
• 1/8 tsp crushed red pepper
• 2 whole cloves
• 1 1/2 lbs black plums, quartered and pitted
• 1 star anise

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For the pork:

• 2 tbsp canola oil
• 2 (1 lb) pork tenderloins, trimmed
• 1.2 tsp salt
• 1/2 tsp freshly ground black pepper

Heat a large saucepan over medium-high heat. Add 2 tablespoons of canola oil to the pan and swirl to coat. Add onion and garlic, saute for 5 minutes, stirring constantly. Add the sugar and the next 10 ingredients and bring to a boil. Reduce heat and simmer, partially covered, for 30 minutes or until the plums break down and the sauce thickens, stirring occasionally. Discard cloves and anise.

Pre-heat oven to 450F.

Heat a large skillet over medium-high heat. Add 2 tablespoons of oil to the pain and swirl to coat. Sprinkle the pork with salt and pepper. Add the pork to the pan and saute for 7 minutes, turning to brown on all sides.

Transfer the pork to a foil-lined jelly-roll pan. Coat with 1/2 cup of plum sauce. Roast the pork for 15 minutes. Remove the pork from the oven and turn it over, coat with an additional 1/2 cup of the plum sauce. Roast for 10 minutes or until a thermometer inserted into the thickest portion registers 155F. Remove from the pan and let stand for 10 minutes. Slice crosswise. Serve with remaining, unused plum sauce.

Nutritional Information

Yields 8 servings of 3 oz of pork and 1/3 cup sauce

Calories 378; Fat 10.3g; Sat. Fat 1.6g; Protein 25.2g; Carbohydrate 50.7g; Fiber 4.7g; Cholesterol 62mg; Sodium 417mg

Source: Cooking Light, July 2011