Roast Pork Tenderloin with Plum Barbecue Sauce

  • SJGonzales Posted: 06/28/11
    Worthy of a Special Occasion

    I made the sauce twice and it is very easy to make. I also loved this with chicken. I made the sauce on a Sunday. On Wednesday I marinated the chicke breast in half the sauce in a large zip lock freezer bag for 3 hrs. I then put the chicken in the broiler (I put more sauce on the top while broiling) After I turned over the chicken breast I added more sauce. I did reserve some sauce to use for dipping. The chicken was extremely tender and the sauce is delicious. I made the entire pork tenderloin with plum BBQ sauce recipe for a dinner party. It got rave reviews and it is definitly a "favorites" in my recipe box.

  • JustSomeGuy Posted: 07/06/11
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    I"m on my third make of the plum barbecue sauce. First time was as per the recipe, the next time I substituted plain tomato paste for the ketchup and the third I added chipotle (in adobo) - last two times I tried pureeing the sauce and straining thru mesh to give it a different texture. All times it has just been thick and flavorful and worth it. A great recipe.

  • TomandPaula Posted: 07/04/11
    Worthy of a Special Occasion

    We cooked this meal for my mother's birthday dinner. Actually my son cooked it. It took a little bit of time but it was worth it. The sweet and tangy nature of the sauce was terrific on the pork. We served it with mashed potatoes and corn on the cob since they were available at the farmer's market. Most of us liked adding a bit of the sauce to the mashed potatoes since it was so tasty.

  • JugglingMom4 Posted: 08/01/11
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    I made this last week when it was really hot here in Wisconsin, and I didn't want to heat up my house, so I grilled the pork--seared it on high, then put it in a grill pan and finished it with the sauce as directed. The taste was wonderful, and the recipe was a great way to use all the great plums that are on special at the market lately. My 3 small children gobbled it up, and my husband and I loved it too. I served it with corn on the cob and couscous. Two days later, I turned the leftover pork and sauce into a really wonderful pulled pork for sandwiches. This recipe will be a regular for us!

  • KathrynNC Posted: 08/27/11
    Worthy of a Special Occasion

    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.

  • ChefPeanutte Posted: 07/31/11
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    Fantastic variation to pork! Cooking it with the plum sauce encouraged great flavor and kept the pork so moist! I will be making this recipe on many occassions!

  • NorthFoodie Posted: 06/26/11
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    Wonderful dish! Well balanced flavors with the perfect amount of kick from the pepper. Star anise is not available where I live so I substituted a drop of anise extract. Worked well. There are other of suitable replacements out there. I also used pork chops instead of the tenderloin; seared and finished it on the grill in tin foil. Delicious!

  • daneanp Posted: 06/26/11
    Worthy of a Special Occasion

    This was easier to make than I initially thought and well worth it. The sauce is perfect; loads of flavor. I used our Traeger grill for the pork loins. Served it with coconut rice and a spinach salad. I wouldn't hesitate to make the sauce for chicken or pork. I'm adding this one to our regular rotation. Thanks CL!

  • ArleneLynn Posted: 07/02/11
    Worthy of a Special Occasion

    I loved this! It was so easy and flavorful. I served it with corn on the cob and green beans. This meal was incredibly satisfying and I plan to make it for a friend who just had a baby. She and her husband will love it too.

  • ChefAmandaLynn Posted: 07/16/11
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    The was delish! I did mash up them plums was the were cooked. Served with a beet and arugala salad.

  • jackie2830 Posted: 07/28/11
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    Yes, truly outstanding and what a great presentation for a company gathering as well. Made exactly as directed [1st time I've cooked with star Anise] and the flavor combination was phenominal. I served with Giada's Grilled Creamed Corn with Parmesan, and steamed zucchini. I agree with others on using leftover sauce [makes a lot extra] to use with grilled chicken which is what we will do this weekend. Don't change this recipe, it's wonderful! My only concern for next time....the star anise is easy, but the whole clove stems are very hard to ferret out. Perhaps I will make a bouquet garni in a tsac in the future.

  • JennySmith Posted: 08/05/11
    Worthy of a Special Occasion
    Burbank,CA

    This dish was so tasty! I made as stated and it came out beautifully (smelling delicious!). I served with mashed potatoes and cut-up cantaloupe. Would definitely make again.

  • persephonelily Posted: 09/04/11
    Worthy of a Special Occasion

    Really delicious! A little spicy, a little sweet. I didn't have dry mustard or anise, and I replaced the whole clove for a dash of ground. Will definitely be making this again!

  • laegnome Posted: 10/16/11
    Worthy of a Special Occasion

    Delicious! Bold flavors and tender pork tenderloin...was slightly time-consuming, but worth it!

  • dawnleanna1 Posted: 08/27/12
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    Great recipe! The sauce took a little longer to thicken, but other than that it come out perfectly. Served it with brown rice and fresh green beans. Great end of summer recipe. Even the kids loved it!

  • Boltogr Posted: 08/20/12
    Worthy of a Special Occasion

    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. :)

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