Pork Tenderloin With Plum Sauce
|Grated peeled ginger||1 Teaspoon (Fresh)|
|Kosher salt||1⁄2 Teaspoon, divided|
|Freshly ground black pepper||1⁄2 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||1⁄2 Teaspoon|
|Dry white wine||1⁄2 Cup (8 tbs)|
|Balsamic vinegar||1 Teaspoon|
|Chopped walnuts||1 Tablespoon, toasted|
Combine fresh ginger, 1/4 teaspoon salt, and 1/4 teaspoon pepper.
Cut pork crosswise into 8 pieces; rub pork with ginger mixture.
Let stand 15 minutes.
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, 1/4 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.
Heat a large nonstick skillet over medium-high heat.
Coat pan with cooking spray.
Add pork to pan; cook for 3 minutes on each side or until desired degree of doneness.
Serve the sauce over pork.
Sprinkle with walnuts.