Roasted Pork Tenderloin with Plum Barbecue Sauce - Lady Behind The Curtain

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

Prep Time: 30 minutes

Cook Time: 35 minutes

Total Time: 1 hour, 5 minutes

Yield: Serves 8

Roasted Pork Tenderloin with Plum Barbecue Sauce


    For the Plum Barbecue Sauce:
  • 2 tablespoons oil
  • 1 cup chopped onion
  • 2 garlic cloves, finely chopped
  • 1/4 cup packed brown sugar
  • 1/4 cup rice wine vinegar
  • 1/4 cup ketchup
  • 2 tablespoons soy sauce
  • 2 teaspoons dry mustard
  • 1 teaspoon ground ginger
  • 1/2 teaspoon black pepper
  • 1/8 teaspoon crushed red pepper
  • 2 whole cloves
  • 1-1/2 pounds black plums, quartered and pitted
  • 1 star anise
  • For the Tenderloin:
  • 2 tablespoons oil
  • 2 -1 pound pork tenderloins, trimmed
  • 1/2 teaspoon salt
  • 1/2 teaspoon black pepper


    For the Plum Barbecue Sauce:
  1. Heat a large sauce pan add oil.
  2. Sauté onions and garlic for 5 minutes.
  3. Add remaining ingredients; bring to a boil.
  4. Reduce heat, and simmer, partially covered, for 30 minutes or until plums break down and sauce thickens, stirring occasionally.
  5. Discard cloves and anise.
  6. For the Tenderloin:
  7. Preheat oven to 450 degrees
  8. Heat a skillet, add oil.
  9. Sprinkle pork evenly with salt and pepper.
  10. Add pork to pan; sauté 7 minutes, turning to brown on all sides.
  11. Transfer pork to a foil-lined jelly-roll pan; coat with 1/2 cup plum sauce.
  12. Roast pork for 15 minutes.
  13. Remove pork from oven. Turn pork over; coat with an additional 1/2 cup plum sauce.
  14. 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.



Roasted Pork Tenderloin with Plum Barbecue Sauce — 7 Comments

  1. This is an awesome Pork Tenderloin. What a wonderful combination of flavor. Thank you so much for sharing with Full Plate Thursday and hope to see you next week. Have a great week end!
    Miz Helen

  2. I love roasted pork tenderloin….love it….and this Plum bbq sauce just brings up a notch. Can’t wait to try it.

    Thank you for sharing it at Foodie Wednesday and hope to see you there this week as well.

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