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Oxmoor House Photo by: Oxmoor House

Plum Pork Tenderloin

Serve with jasmine rice to help soak up some of the sauce. Snow peas make a great side dish for rounding out your meal.

Oxmoor House SEPTEMBER 2012

  • Yield: 8 servings (serving size: 3 ounces pork and 1/2 cup sauce)

Ingredients

  • 1 tablespoon ground cinnamon
  • 1 tablespoon ground allspice
  • 2 (1-pound) pork tenderloins, trimmed
  • Cooking spray
  • 1 (9.3-ounce) jar plum sauce
  • 1/2 cup water
  • 2 plums, each cut into 6 wedges

Preparation

1. Combine cinnamon and allspice; rub over pork. Place pork in a 5-quart electric slow cooker coated with cooking spray. Pour plum sauce over pork; add 1/2 cup water and plum wedges. Cover and cook on HIGH for 4 hours or until tender. Serve pork with sauce.

Ingredient Tip: Ripe plums yield slightly to the touch, but don't squeeze them. Let the fruit sit in your palm. It should give a little. If you buy firm fruit, don't put it in the refrigerator or the kitchen window--put it in a paper bag in a dark place for a day or two to ripen.

Nutritional Information

Amount per serving
  • Calories: 199
  • Calories from fat: 0.0%
  • Fat: 2.9g
  • Saturated fat: 0.8g
  • Monounsaturated fat: 1g
  • Polyunsaturated fat: 0.6g
  • Protein: 24.3g
  • Carbohydrate: 17.6g
  • Fiber: 1.3g
  • Cholesterol: 74mg
  • Iron: 1.7mg
  • Sodium: 238mg
  • Calcium: 23mg
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Plum Pork Tenderloin recipe

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