Pork Tenderloin With Fresh Plum Sauce
|Vegetable oil||1 Tablespoon|
|Minced garlic||1 Tablespoon|
|Fresh ginger||1 Tablespoon, grated or minced|
|Minced jalapeno chili pepper||1 1⁄2 Teaspoon|
|Plums||1 Pound, cut into halves, pitted, chopped|
|Sliced green onions||1⁄2 Cup (8 tbs) (With Tops)|
|Firmly packed dark brown sugar||1⁄4 Cup (4 tbs) (To Taste)|
|Soy sauce||2 Tablespoon|
|Seasoned rice vinegar/Apple cider vinegar||2 Tablespoon|
|Chopped fresh cilantro||1⁄4 Cup (4 tbs)|
|Oriental sesame oil||3 Tablespoon|
|Pork tenderloin||1 Pound|
|Black pepper||To Taste|
Prepare Fresh Plum Sauce. Heat oil in a medium saucepan.
Add garlic, ginger and chili pepper; saute, stirring, about 1 minute.
Add all remaining ingredients except cilantro.
Simmer 15 minutes, stirring frequently, until mixture has a chunky, sauce like texture.
Adjust flavors to taste.
Remove from heat and cool to room temperature.
Stir in cilantro.
Rub sesame oil into pork.
Season generously with salt and pepper.
Oil hot grid to help prevent sticking.
Grill pork, on a covered grill, over medium Kingsford briquets, 18 to 25 minutes until a meat thermometer inserted in the thickest part registers 155°F.
Let stand 5 to 10 minutes to allow the internal temperature to rise to 160°F before slicing.
Slice and serve with sauce.