Photo: Anna Williams; Styling: Pam Morris
Hands-on Time
15 Mins
Total Time
1 Hour 5 Mins
Yield
8 servings (serving size: 3 ounces pork and about 1/3 cup sauce)

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.

How to Make It

Step 1

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.

Step 2

Preheat oven to 450°.

Step 3

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.

Step 4

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.

Chef's Notes

MyRecipes is working with Let's Move!, the Partnership for a Healthier America, and USDA's MyPlate to give anyone looking for healthier options access to a trove of recipes that will help them create healthy, tasty plates. For more information about creating a healthy plate, visit www.choosemyplate.gov.

Ratings & Reviews

Wow!

NorthFoodie
September 16, 2015
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.

LightestFan's Review

dawnleanna1
January 13, 2014
N/A

dawnleanna1's Review

ChefPeanutte
August 27, 2012
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's Review

ChefAmandaLynn
August 20, 2012
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. :)

cvanderburg's Review

Karin
February 23, 2012
N/A

gooddogs74's Review

jackie2830
December 14, 2011
N/A

laegnome's Review

SJGonzales
October 16, 2011
Delicious! Bold flavors and tender pork tenderloin...was slightly time-consuming, but worth it!

persephonelily's Review

daneanp
September 04, 2011
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!

KathrynNC's Review

ArleneLynn
August 27, 2011
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.

JennySmith's Review

laegnome
August 05, 2011
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.