PLUM REDUCTION SAUCE RECIPES

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FRESH-PLUM SAUCE RECIPE | MYRECIPES



Fresh-Plum Sauce Recipe | MyRecipes image

This easy, 3-ingredient fresh plum sauce is a little different from a traditional Chinese plum sauce because it does not have any hot and spicy ingredients.  Use it as a topping for grilled chicken or pork, or even as a dessert sauce over ice cream or pound cake.

Provided by MyRecipes

Yield 1 1/2 cups (serving size: about 2 tablespoons)

Number Of Ingredients 3

2?½ cups sliced plums (about 3/4 pound)
? cup sugar
2 tablespoons water

Steps:

  • Combine all ingredients in a saucepan. Cover; bring to a simmer over medium-low heat. Reduce heat to low; cook for 15 minutes or until plums are tender. Cool slightly. Place in a food processor, and pulse 6 times or until chunky.

Nutrition Facts : Calories 49 calories, CarbohydrateContent 12.1 g, FatContent 0.3 g, FiberContent 0.9 g, ProteinContent 0.3 g

PORK TENDERLOIN WITH BALSAMIC PLUM REDUCTION RECIPE ...



Pork Tenderloin with Balsamic Plum Reduction Recipe ... image

A nice cozy meal for when the nights get colder. It is great with orzo and walnut pilaf! I just happened to have spare blueberry juice, but any juice would work.

Provided by Allrecipes Member

Categories     Meat and Poultry    Pork    Pork Tenderloin Recipes

Total Time 45 minutes

Prep Time 15 minutes

Cook Time 30 minutes

Yield 4 servings

Number Of Ingredients 8

1 pork tenderloin
salt and ground black pepper to taste
1 tablespoon olive oil
1?½ plums, pitted and chopped
2 tablespoons balsamic vinegar
1 tablespoon brown sugar
1 tablespoon honey
2 tablespoons blueberry juice

Steps:

  • Preheat oven to 400 degrees F (200 degrees C). Line a baking sheet with foil.
  • Season the pork tenderloin with salt and pepper. Heat olive oil in a heavy skillet over high heat until the oil shimmers; gently lay the tenderloin into the hot oil. After about 1 minute, gently loosen the meat from the bottom of the skillet, if necessary. Cook until the pork is seared a golden brown color, about 3 minutes per side. Transfer the pork to the lined baking sheet.
  • Roast the seared tenderloin in the preheated oven until a thermometer inserted into the center of the pork reads at least 145 degrees F (63 degrees C), about 15 minutes. Remove the pork from the oven and allow to rest for 10 minutes before slicing into medallions.
  • Cook the plums, balsamic vinegar, brown sugar, honey, and blueberry juice in a small saucepan over medium-low heat, stirring often, until the plums are soft, about 10 minutes. Transfer the sauce to a blender and blend until smooth. Return the sauce to the saucepan and simmer until reduced and thickened to the consistency of apple butter, about 5 more minutes. Spoon plum sauce over the sliced pork to serve.

Nutrition Facts : Calories 176.4 calories, CarbohydrateContent 12.3 g, CholesterolContent 49.1 mg, FatContent 6.1 g, FiberContent 0.4 g, ProteinContent 17.7 g, SaturatedFatContent 1.4 g, SodiumContent 42.1 mg, SugarContent 11.8 g

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