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Pork Tenderloin with Plum Sauce
Nb persons: 4
Yield: 2 pork pieces, 1/4 c. sauce, and 1/4 tsp. walnuts
Preparation time:
Total time:
Source: The Best of Cooking Light Great Plates Jan. 2009
| 1 tsp. | grated peeled fresh ginger |
| 1/2 tsp. | kosher salt, divided |
| 1/4 tsp. | freshly ground black pepper, divided |
| 1 (1 lb.) | pork tenderloin, trimmed |
| 1 tsp. | olive oil |
| 2 1/2 Tb. | minced shallots, (about 1 medium) |
| 2 c. | chopped peeled ripe plums, (about 4 medium) |
| 1 Tb. | brown sugar |
| 1/4 tsp. | ground ginger |
| 1/4 c. | dry white wine |
| 1 tsp. | balsamic vinegar |
| 1 tsp. | butter |
| 1 Tb. | chopped walnuts, toasted |
1. Combine fresh ginger, 1/4 tsp. salt, and 1/8 tsp. pepper. Cut pork crosswise into 8 pieces; rub pork with ginger mixture. Let stand 15 minutes.
2. Heat oil in a large nonstick skillet over medium heat. Add shallots; cook 5 minutes or until tender, stirring frequently. Stir in remaining 1/4 tsp. salt, 1/8 tsp. 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 cooking spray. Add pork to pan; cook for 3 minutes on each side or until desired degree of doneness. Serve the sauce over pork. Sprinkle with walnuts.
Each serving=232 calories
Good with polenta and Sauteed Sugar Snap Peas
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