Pork Tenderloin with Plum Sauce

recipe

Yield:

4 servings (serving size: 2 pork pieces, 1/4 cup sauce, and 3/4 teaspoon walnuts)

Recipe from

Cooking Light

Nutritional Information

Calories 232
Caloriesfromfat 30 %
Fat 7.7 g
Satfat 2.2 g
Monofat 3.4 g
Polyfat 1.6 g
Protein 25 g
Carbohydrate 16 g
Fiber 1.5 g
Cholesterol 76 mg
Iron 1.8 mg
Sodium 305 mg
Calcium 19 mg

Ingredients

1 teaspoon grated peeled fresh ginger
1/2 teaspoon kosher salt, divided
1/4 teaspoon freshly ground black pepper, divided
1 (1-pound) pork tenderloin, trimmed
1 teaspoon olive oil
2 1/2 tablespoons minced shallots (about 1 medium)
2 cups chopped peeled ripe plums (about 4 medium)
1 tablespoon brown sugar
1/4 teaspoon ground ginger
1/4 cup dry white wine
1 teaspoon balsamic vinegar
1 teaspoon butter
Cooking spray
1 tablespoon chopped walnuts, toasted

Preparation

Combine fresh ginger, 1/4 teaspoon salt, and 1/8 teaspoon pepper. Cut pork crosswise into 8 pieces; rub pork with ginger mixture. Let stand 15 minutes.

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 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.

Heat a large nonstick skillet over medium-high heat. Coat pan with cooking spray. Add pork to pan; cook 3 minutes on each side or until desired degree of doneness. Serve sauce over the pork. Sprinkle with walnuts.

Note:

Jessica Flaherty,

Cooking Light

July 2004
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