Roast Pork Tenderloin with Plum Barbecue Sauce

Last year my CSA box was brimming with plums, more than Gavin and I could eat in a given week.  When I came across this Cooking Light recipe in the magazine, I knew I had to try it.  We loved it!  I look forward to making it again this summer!

Roast Pork Tenderloin with Plum Barbecue Sauce

Total Time: 1 hour, 5 minutes

Yield: Serves 4


  • 1 TBSP Canola oil
  • 1/2 cup Chopped onion
  • 1 Garlic clove, finely chopped
  • 1/8 cup Packed brown sugar
  • 1/8 cup Rice wine vinegar
  • 1/8 cup Ketchup
  • 1 TBSP Soy sauce
  • 1 tsp Dry mustard
  • 1/2 tsp Ground ginger
  • 1/4 tsp Black pepper
  • 1/8 tsp Crushed red pepper
  • 1 whole Cloves
  • 3/4 lb. Black plums, quartered & pitted
  • 1 Star anise
  • 1 TBSP Canola Oil
  • 1 Pork tenderloin (1 lb.)
  • 1/4 tsp Salt
  • 1/4 tsp Black pepper


  1. Heat a large saucepan over medium-high heat. Add 1 tablespoon canola oil to pan and swirl to coat. Add onion and garlic, saute 5 minutes, stirring constantly. Add sugar and the next 10 ingredients (through star anise); bring to a boil. Reduce heat, and simmer, partially covered, for 30 minutes or until plums break down and sauce thickens, stirring occasionally. Discard cloves and anise.
  2. Preheat oven to 450.
  3. Heat a large skillet over medium-high heat. Add 1 tablespoon oil to pan; swirl to coat. Sprinkle pork evenly with 1/4 teaspoon salt and 1/4 teaspoon black pepper. Add pork to pan; saute 7 minutes, turning to brown on all sides.
  4. Transfer pork to a cookie sheet; coat with 1/4 cup plum sauce. Roast pork at 450 for 15 minutes. Remove pork from oven. Turn pork over; coat with an additional 1/4 cup plum sauce. Roast 10 minutes or until a thermometer inserted into a thickest portion of pork registers 155. Remove from pan; let stand 10 minutes. Slice crosswise. Serve with remaining plum sauce.

About jenny

Jennifer Smith Greene is originally from and lives currently in Burbank, California with her husband Gavin Greene. Jenny completed her undergraduate degree from Woodbury University in Graphic Design. She has worked as a graphics & web designer, both as an in-house and freelance designer. She also has completed a Master of Divinity (MDiv) degree from Princeton Theological Seminary. She has worked as a hospital chaplain and in support roles in various churches. In her spare time, Jenny enjoys watercolor painting. She has taken classes and workshops under Joseph Stoddard, Tom Fong, Danny Gregory and Jane Friend. Additionally, Jenny is active in the community and volunteers her time on the Board of Family Promise of East San Fernando Valley, a social service nonprofit dedicated to helping homeless children and their families by providing shelter and support services to help the families find jobs and housing. Jenny enjoys reading (and highly recommends the site Goodreads), watching movies, playing softball and tennis and taking walks with her husband. Otherwise, Jenny is always curious to find out about those people who come to her site and would love to hear from you!
This entry was posted in bbq sauce, brown sugar, cooking light, dinner, dry mustard, ketchup, oil, onion, pepper, plum, pork, recipe, red pepper flakes, soy sauce, vinegar. Bookmark the permalink.

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