Asian spices give this barbecue sauce a complex flavor, which enhances the sweet-tart flavor of the plums. Once it's cooked, set aside 2 1/2 cups sauce to serve with the pork, and use remaining to baste as it cooks.
2 tablespoons 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 tablespoons lower-sodium soy sauce
2 teaspoons dry mustard
1 teaspoon ground ginger
1/2 teaspoon black pepper
1/8 teaspoon crushed red pepper
2 whole cloves
1 1/2 pounds black plums, quartered and pitted
1 star anise
2 tablespoons canola oil
2 (1-pound) pork tenderloins, trimmed
1/2 teaspoon salt
1/2 teaspoon freshly ground black pepper
How to Make It
Heat a large saucepan over medium-high heat. Add 2 tablespoons canola oil to pan, and swirl to coat. Add onion and garlic; sauté 5 minutes, stirring constantly. Add sugar and the next 10 ingredients (through star anise); bring to a boil. Reduce heat, and simmer, partially covered, for 30 minutes or until plums break down and sauce thickens, stirring occasionally. Discard cloves and anise.
Preheat oven to 450°.
Heat a large skillet over medium-high heat. Add 2 tablespoons oil to pan; swirl to coat. Sprinkle pork evenly with 1/2 teaspoon salt and 1/2 teaspoon black pepper. Add pork to pan; sauté 7 minutes, turning to brown on all sides.
Transfer pork to a foil-lined jelly-roll pan; coat with 1/2 cup plum sauce. Roast pork at 450° for 15 minutes. Remove pork from oven. Turn pork over; coat with an additional 1/2 cup plum sauce. Roast 10 minutes or until a thermometer inserted in thickest portion of pork registers 155°. Remove from pan; let stand 10 minutes. Slice crosswise. Serve with remaining plum sauce.
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a nice blend of sweet, salt and spice. Makes plenty of sauce that can be spooned on afterwards. Some may want to purée the plums, but I didn't mind it lumpy. Ground cloves and anise seed may be a better option unless you tie those two spices in a cheesecloth.
Great sauce! I used 1 1/4 ts jerk seasoning instead of the ginger, cloves and star anise and 1 1/2ts prepared brown mustard because that's what I had on hand. Definitely a new favorite. The family said that it smelled and tasted like Christmas. :)
Wasn't too difficult to make (a lot of the time is inactive prep time). We served it with sauteed bok choy & rice. My husband like it a lot. I personally didn't like one of the flavors in the plum sauce. Hard to say for sure, but it was likely the star anise (first time I've used it). Just a personal aversion. I may try this again, sans the star anise.