Pork Tenderloin with Plum Sauce

Yield: 4 servings (serving size: 2 pork pieces, 1/4 cup sauce, and 3/4 teaspoon walnuts)
Recipe from Cooking Light

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Nutritional Information

Amount per serving
  • Calories: 232
  • Calories from fat: 30%
  • Fat: 7.7g
  • Saturated fat: 2.2g
  • Monounsaturated fat: 3.4g
  • Polyunsaturated fat: 1.6g
  • Protein: 25g
  • Carbohydrate: 16g
  • Fiber: 1.5g
  • Cholesterol: 76mg
  • Iron: 1.8mg
  • Sodium: 305mg
  • Calcium: 19mg

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

  1. 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.
  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 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.
  3. 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.
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