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

Preparation 30 minutes 2017-07-21T00:30:00+00:00 Cook Time 35 minutes 2017-07-21T00:35:00+00:00 Serves Serves 8     adjust servings


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.

    For the Tenderloin:

    1. Preheat oven to 450 degrees
    2. Heat a skillet, add oil.
    3. Sprinkle pork evenly with salt and pepper.
    4. Add pork to pan; sauté 7 minutes, turning to brown on all sides.
    5. Transfer pork to a foil-lined jelly-roll pan; coat with 1/2 cup plum sauce.
    6. Roast pork for 15 minutes.
    7. Remove pork from oven. Turn pork over; coat with an additional 1/2 cup plum sauce.
    8. 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.

    Recipe Notes

    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.

    Leave a Reply

    Your email address will not be published. Required fields are marked *