Pork Tenderloin With Plum Sauce
|Grated peeled ginger||1 Teaspoon (Fresh)|
|Kosher salt||1⁄2 Teaspoon, divided|
|Freshly ground black pepper||1⁄4 Teaspoon, divided|
|Pork tenderloin||1 Pound, trimmed (1 Tenderloin)|
|Olive oil||1 Teaspoon|
|Minced shallots||2 1⁄2 Tablespoon (About 1 Medium Sized)|
|Chopped peeled ripe plums||2 Cup (32 tbs) (About 4 Medium Sized)|
|Brown sugar||1 Tablespoon|
|Ground ginger||1⁄4 Teaspoon|
|Dry white wine||1⁄4 Cup (4 tbs)|
|Balsamic vinegar||1 Teaspoon|
1 tablespoon chopped walnuts, toasted
1. Combine fresh ginger, 1/4 teaspoon salt, and 1/8 teaspoon pepper. Cut pork crosswise into 8 pieces, rub pork with ginger mixture. Let stand 15 minutes.
2. Heat oil in a large nonstick skillet over medium heat. Add shallots, cook 5 minutes or until tender, stirring frequently. Stir in remaining 1/4 teaspoon salt, 1/8 teaspoon pepper, plums, sugar, and ground ginger. Cook 8 minutes or until plums are tender, stir in wine and vinegar. Reduce heat, simmer 10 minutes. Add butter, stir until butter melts.
3. Heat a large nonstick skillet over medium-high heat. Coat pan with cooking spray. Add pork to pan, cook 3 minutes on each side or until desired degree of doneness.