Asian spices give this roasted pork tenderloin with plum barbecue sauce a complex flavor, which enhances the sweet-tart flavor of the plums. You can make the sauce the day before you’re planning on serving the pork. Once it’s cooked, set aside 2 1/2 cups sauce to serve with pork, and use remaining to baste as it cooks. TIP: If you don’t like the flavor of black licorice then I recommend you leave the star anise out.
Roasted Pork Tenderloin with Plum Barbecue Sauce
For the Plum Barbecue Sauce:
- Heat a large sauce pan add oil.
- Sauté onions and garlic for 5 minutes.
- Add remaining ingredients; 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.
For the Tenderloin:
- Preheat oven to 450 degrees
- Heat a skillet, add oil.
- Sprinkle pork evenly with salt and pepper.
- Add pork to pan; sauté 7 minutes, turning to brown on all sides.
- Transfer pork to a foil-lined jelly-roll pan; coat with 1/2 cup plum sauce.
- Roast pork 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 degrees. Remove from pan; let stand 10 minutes. Slice crosswise. Serve with remaining plum sauce.
This recipe was adapted from the Cooking Light July 2011 magazine.