Pork Tenderloin with Plum Sauce

Pork Tenderloins are done when there is just a small amount of pink in the center, or when an instant-read thermometer reaches 135 degrees F. remember, the temperature will rise a bit as they rest.

  • For the meat:
  • 1 teaspoon ground ginger
  • 1/2 teaspoon salt
  • 1/4 teaspoon freshly ground black pepper
  • 1 teaspoon ground ginger
  • 1 (1-pound) pork tenderloin, trimmed
  • 2 tablespoons olive oil
  • For the Plum sauce:
  • 1 tablespoon olive oil
  • 2 1/2 tablespoons minced shallots (about 1 large)
  • 2 cups chopped peeled ripe plums or 1 cup dried plums, re-hydrated in a cup of hot water
  • 1 tablespoon brown sugar or 1 rounded tablespoon plum jam
  • 1/4 teaspoon ground ginger
  • 1/4 cup dry white wine
  • 2 tbsp balsamic vinegar
  • 1 tbsp butter
YIELD: Serves 4 (two medallions each)
CUISINE: Canadian
  1. Sprinkle 1/4 teaspoon salt, 1/4 teaspoon pepper and 1 teaspoon of ground ginger over the pork. Rub spices into the pork. Let stand 15 minutes or so.
  2. Heat oil in a large nonstick skillet over medium heat. Add shallots; cook 5 minutes or until tender, stirring frequently. Stir in 1/4 teaspoon salt, 1/8 teaspoon pepper, plums, sugar, and ground ginger. Cook 8 minutes or until plums are tender; stir in wine and vinegar. Reduce heat; simmer 10 minutes. Add butter; stir until butter melts.
  3. Heat a large nonstick skillet over medium-high heat. Coat pan with olive oil. Add pork to pan; cook 2 minutes on each side until brown. Transfer to a 350-degree oven and roast for 15 to 20 minutes, or until internal temperature is 140 degrees F. Serve plum sauce over the pork.