Ingredients Jump to Instructions ↓

  1. 1 (1-pound)

  2. pork tenderloin

  3. Salt and black pepper

  4. 1/2 cup(s) plum jam or preserves

  5. 1 tablespoon(s) brown sugar

  6. 1 tablespoon(s) (grated)

  7. ginger , peeled

  8. 1 tablespoon(s) fresh lemon juice

  9. 1/2 teaspoon(s) ground cinnamon or five-spice powder

  10. 2 clove(s)

  11. garlic , crushed with press

  12. 4 large (about 1 pound)

  13. plums , each cut in half and pitted

Instructions Jump to Ingredients ↑

  1. Preheat ridged grill pan or prepare outdoor grill for covered direct grilling over medium heat. Cut pork tenderloin lengthwise, almost in half. Open tenderloin like a book and spread flat. Place tenderloin between 2 sheets plastic wrap and, with meat mallet or rolling pin, pound to an even 1/4-inch thickness. Cut tenderloin into 4 steaks; season with 1 teaspoon salt and 1/4 teaspoon coarsely ground black pepper.

  2. In small bowl, mix jam, sugar, ginger, lemon juice, cinnamon, and garlic. Brush 1 side of each pork steak and cut side of each plum half with plum-jam glaze. Place steaks and plums, glaze side down, on hot grill pan or rack. Cover and cook 3 minutes. Brush steaks and plums with remaining glaze. Turn steaks and plums; grill 3 minutes longer or until steaks are browned on both sides and just lose their pink color throughout and plums are tender.

  3. Tips & Techniques On the side: Serve with 1/2 cup grilled zucchini. To make zucchini for 4: Cut 2 medium zucchini (8 ounces each) into lengthwise slices. Brush with 2 teaspoons olive oil. Grill zucchini about 2 minutes per side along with the pork.


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