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Sake-Brined Pork with Plums

Yield 8 servings (serving size: 3 ounces pork and 1 tablespoon sauce)
Sake plays two roles in this recipe: It flavors and tenderizes the pork in the brine and adds an earthy note to the tangy glaze.

Ingredients

  • Brine:
  • 3 cups water
  • 1/4 cup kosher salt
  • 2 tablespoons brown sugar
  • 1 tablespoon black peppercorns
  • 1 tablespoon coriander seeds
  • 1 plum, pitted and quartered
  • 4 garlic cloves, crushed
  • 2 1/2 cups sake
  • 1 (2-pound) pork tenderloin, trimmed
  • Glaze:
  • 1/2 cup sake
  • 1/2 cup apple juice
  • 2 tablespoons brown sugar
  • 1/8 teaspoon salt
  • 1 pound plums, pitted and chopped
  • Remaining ingredients:
  • Cooking spray
  • 1/8 teaspoon freshly ground black pepper
  • 1 tablespoon hot water

Nutrition Information

  • calories 234
  • caloriesfromfat 25 %
  • fat 6.5 g
  • satfat 2.2 g
  • monofat 3 g
  • polyfat 0.7 g
  • protein 23.8 g
  • carbohydrate 13.6 g
  • fiber 0.8 g
  • cholesterol 75 mg
  • iron 1.5 mg
  • sodium 377 mg
  • calcium 13 mg

How to Make It

  1. To prepare brine, combine 3 cups water, 1/4 cup salt, 2 tablespoons sugar, peppercorns, coriander seeds, quartered plum, and garlic in a large Dutch oven; bring to a boil, stirring until salt dissolves. Remove from heat; cool completely. Stir in 2 1/2 cups sake. Add pork to sake mixture; weight pork down with a small clean plate. Cover and refrigerate 8 hours or overnight.

  2. To prepare glaze, combine 1/2 cup sake, juice, 2 tablespoons sugar, 1/8 teaspoon salt, and chopped plums in a saucepan; bring to a boil. Cover, reduce heat, and simmer 10 minutes or until plums are very tender. Place mixture in a food processor, and process 1 minute or until smooth. Return to pan, and simmer until reduced to 1 cup (about 10 minutes). Remove and reserve 1/2 cup glaze.

  3. Preheat oven to 400°.

  4. Remove pork from brine; discard brine. Place pork on the rack of a broiler pan coated with cooking spray; pat pork dry with paper towel. Sprinkle pork with pepper. Baste with 1/4 cup glaze. Bake at 400° for 20 minutes. Remove from oven; baste with 1/4 cup glaze. Return to oven, and bake 20 minutes or until thermometer registers 155°. Remove from oven; let stand 10 minutes before thinly slicing. Combine reserved 1/2 cup glaze and 1 tablespoon hot water; stir well. Serve with pork.