PORK PLUM SAUCE RECIPES

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PORK TENDERLOIN WITH PLUM SAUCE RECIPE: HOW TO MAKE IT



Pork Tenderloin with Plum Sauce Recipe: How to Make It image

A pretty alternative for a special dinner during the holidays...or any time at all, this pork tenderloin is so tasty and appealing. It's great for warming up guests on cold winter nights and never fails to get raves.

Provided by Taste of Home

Categories     Dinner

Total Time 55 minutes

Prep Time 15 minutes

Cook Time 40 minutes

Yield 8 servings.

Number Of Ingredients 16

1/2 cup apple cider or juice
1/2 cup soy sauce
2 garlic cloves, minced
1 tablespoon ground mustard
1 teaspoon dried thyme
1 teaspoon ground ginger
2 pork tenderloins (about 1 pound each)
PLUM SAUCE:
1/2 cup plum preserves
1/4 cup finely chopped onion
1/4 cup apricot preserves
2 tablespoons brown sugar
2 tablespoons apple cider or juice
2 tablespoons soy sauce
2 tablespoons ketchup
1 garlic clove, minced

Steps:

  • In a small bowl, combine the first six ingredients. Pour 3/4 cup into a large resealable plastic bag; add the pork. Seal bag and turn to coat; refrigerate for at least 2 hours. Cover and refrigerate remaining marinade for basting., Drain and discard marinade from pork. Place tenderloins on a rack in a shallow roasting pan. Bake, uncovered, at 425° for 40-45 minutes or until a thermometer reads 160° basting twice with reserved marinade., In a small saucepan, combine sauce ingredients. Bring to a boil. Reduce heat; simmer, uncovered, for 10 minutes or until flavors blend. Let pork stand for 5 minutes before slicing. Serve with plum sauce.

Nutrition Facts : Calories 249 calories, FatContent 4g fat (1g saturated fat), CholesterolContent 64mg cholesterol, SodiumContent 1028mg sodium, CarbohydrateContent 27g carbohydrate (22g sugars, FiberContent 0 fiber), ProteinContent 25g protein.

STIR-FRIED PORK IN PLUM AND SOY SAUCE RECIPE - FOOD.COM



Stir-Fried Pork in Plum and Soy Sauce Recipe - Food.com image

I made this the other night and this is another great quick and easy mid week meal to make, as it can be on the table in about 30 Min's. My hubby and I have been watching our carb intake at the moment and are trying not to eat starchy carbs in the evening, so I served as is, but it would pair well with steamed Jasmine rice.

Total Time 35 minutes

Prep Time 20 minutes

Cook Time 15 minutes

Yield 4 serving(s)

Number Of Ingredients 13

2 tablespoons peanut oil, divided use
600 g pork fillets, sliced in thin strips
1 brown onion, sliced thickly
3 garlic cloves, crushed
1 teaspoon fresh grated gingerroot
1 small red pepper, sliced
1 small yellow pepper, sliced
200 g asparagus, trimmed
100 g sugar snap peas, trimmed
200 g bean sprouts
2 tablespoons light soy sauce
1/2 cup plum sauce, I use sharwood's plum sauce with a hint of ginger
1 tablespoon hoisin sauce, I use blue dragon brand

Steps:

  • Heat 1 Tablespoon oil in a wok and stir-fry pork, in batches, until browned, remove from wok and set to one side.
  • Heat remaining oil in wok, add onion, garlic and ginger, stir-fry 1 Minute.
  • Add red and yellow peppers stir-fry 1 minute, add soy sauce, return pork to pan, stir-fry until peppers start to soften.
  • Add asparagus, peas, sprouts, plum and hoi sin sauces, stir-fry until remaining veg are just tender, you still want a nice crunch.
  • Cooking time will be longer if not using a wok.
  • To Serve: Either serve as is for low carb or serve over jasmine rice.

Nutrition Facts : Calories 403.7, FatContent 14.1, SaturatedFatContent 3.5, CholesterolContent 94.6, SodiumContent 861.8, CarbohydrateContent 33.3, FiberContent 4.4, SugarContent 6.4, ProteinContent 37.3

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