Ingredients
- 1/2 cup sugar
- 1 cup water
- 1 (1-inch) piece peeled ginger, grated
- 4 plums, sliced
- 1 teaspoon five-spice powder
- 1/2 lemon, juiced
- 1/3 cup hoisin sauce
- 2 pork tenderloins, silver skin removed
- Vegetable oil
- 2 tablespoons grill seasoning
- 1 tablespoon ground coriander
Directions
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 the heat and let 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 to 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.
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By lovinkamas
kamas, UT
on May 22, 2013
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OMG. This was so easy, delicious and tasted so authentic. I followed the recipe exactly, except that our grocery stores are not yet carrying "soft" fruit, so I substituted canned plums. Because the fruit was already in sweetened juice, I omitted the water and sugar.It was a snap to make. Another wonderful and inspiring recipe from our beloved Rachael. Don't overcook the pork. Yummy!!
By gaffsechen_1892387
Kingston, NY
on September 18, 2011
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Delicious! A new family favorite. Rachael is the best at getting flavors just right. The sauce tastes like something you'd get at a restaurant.
By refin67
Kennett, MO
on July 22, 2011
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My family loved this! I didn't have tenderloin, just boneless chops so I lessened the grill seasoning and coriander n just sprinkled them on. I never thought I could get plums past my family as they don't like plums but they raved about the sauce. My husband particularly is hard to impress n he said a few times how good it was. I served it with white rice, salad with Asian dressing, and garnished with orange slices.
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