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20.5.09

Just Plum(b) Good: Asian Pork Tenderloins

These pork tenderloins are fruity and sweet, and amazingly tender. I wanted to braise sliced plums with the pork, but, since they aren't in season, I left them out of the recipe. Feel free to add them!

For four servings, you'll need:

+ 1 large lean pork tenderloin
+ soy sauce, 1/4 cup
+ dry white wine, 1/4 cup + 1/2 cup
+ brown sugar, 2 tablespoons
+ hoisin sauce, 2 tablespoons
+ Thai chili oil, 1 splash
+ garlic, 2 cloves, minced
+ ginger, 1 one-inch segment, minced
+ plum jam, 1 12-ounce jar*
+ S&P
+ olive oil

Trim the tenderloins of excess fat and slice into 2" segments. Use cooking twine to help the slices hold their shapes. Combine the soy sauce, 1/4 cup of wine, brown sugar, hoisin sauce, chili oil, garlic, and ginger in a shallow dish. Add the pork tenderloin; cover. Marinate in the refrigerator for at least 2 hours; flip, and marinade for at least 2 more. Reserve marinade.

In a large skillet, bring olive oil to medium heat. Lightly salt and liberally pepper the tenderloins, and sear for about 2 minutes on each side. Remove from pan. Deglaze pan with reserved marinade, and gently whisk in the jam. Reintroduce the pork to the pan; cover, and braise for 20 minutes, or until the pork is cooked through. Remove the pork from the pan (and cut away the cooking twine) and place in a serving dish. Add the reserved wine to the sauce and stir until thick. Pour over the pork. Enjoy!

* I recently made this with fig preserves, and it was also fabulous! Most sweet fruits will work in this recipe.

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