Grilled Pork Tenderloin with Rosemary Plum Reduction

Pork Tenderloin with Rosemary Plum Reduction by Eating with a Purpose

Disclosure:  “I received free samples of California Dried Plums mentioned in this post. By posting this recipe I am entering a recipe contest sponsored by California Dried Plum Board and am eligible to win prizes associated with the contest. I was not compensated for my time.”

Clearly, grilling season has begun!  I fired up the grill for the second time this week to prepare this delicious pork tenderloin recipe.  This recipe packs a punch of flavor, with the dried plums adding a sweetness to this spicy dish.  The pork pairs very nicely with roasted or mashed potatoes and grilled vegetables.

Aside from being a great source of fiber, dried plums support healthy bones.  They can also serve as a sweetener in baked goods, reducing the amount of added sugar needed and boosting the overall nutritional value and flavor.  A dried plum puree can also be used in place of half of the fat in a recipe.  They are also a great shelf stable snack to pack when traveling to help with regularity.

Pork Tenderloin with Rosemary Plum Reduction by Eating with a Purpose

Ingredients 

  • 1 cup California Dried Plums
  • 1/2 cup orange juice
  • 3 Tbsp. balsamic vinegar
  • 2 Tbsp. brown sugar
  • 2 Tbsp. low sodium soy sauce
  • 2 Tbsp. sambal oelek (Asian chili sauce)
  • 1 Tbsp. worcestershire sauce
  • 2 Tbsp. chopped fresh rosemary
  • 3 cloves garlic, minced
  • 2 lbs. pork tenderloin, trimmed

Method

1. In a small saucepan, bring 1 cup water to a boil.  Add dried plums and turn off heat.  Allow to rehydrate for 20 minutes.

2. Drain plums and transfer back to saucepan.  Add orange juice, balsamic vinegar and brown sugar. Bring to a boil.  Cover, reduce heat and simmer for 10 minutes.

3. Transfer mixture to food processor.  Add soy sauce, sambal oelek, worcestershire sauce and garlic.  Puree until mixture is smooth.

Pork Tenderloin with Rosemary Plum Reduction by Eating with a Purpose

4. Transfer mixture to a glass measuring cup and stir in chopped rosemary.

Pork Tenderloin with Rosemary Plum Reduction by Eating with a Purpose

5. Place pork in a freezer bag.  Transfer half of the sauce to the bag, reserving the remaining half in the fridge.   Even distribute the sauce on the pork, seal and allow to marinate for a minimum of 2 hours, or up to 1 day in the fridge.

Pork Tenderloin with Rosemary Plum Reduction by Eating with a Purpose

6. Preheat grill to 400°F (medium heat).  Grill pork for about 5 minutes per side, or until internal temperature reaches 140°F.

Pork Tenderloin with Rosemary Plum Reduction by Eating with a Purpose

7. Remove pork from grill, tent and allow to rest for 10 minutes.  Meanwhile, heat reserved sauce in a saucepan or in the microwave.  Slice pork crosswise into 1″ thick medallions and top each portion with a spoonful of sauce.

Grilled Pork Tenderloin with Rosemary Plum Reduction


Lauren Gibson, RD

Ingredients 

  • 1 cup California Dried Plums
  • 1/2 cup orange juice
  • 3 Tbsp. balsamic vinegar
  • 2 Tbsp. brown sugar
  • 2 Tbsp. low sodium soy sauce
  • 2 Tbsp. sambal oelek (Asian chili sauce)
  • 1 Tbsp. worcestershire sauce
  • 2 Tbsp. chopped fresh rosemary
  • 3 cloves garlic, minced
  • 2 lbs. pork tenderloin, trimmed

Method

1. In a small saucepan, bring 1 cup water to a boil.  Add dried plums and turn off heat.  Allow to rehydrate for 20 minutes.

2. Drain plums and transfer back to saucepan.  Add orange juice, balsamic vinegar and brown sugar. Bring to a boil.  Cover, reduce heat and simmer for 10 minutes.

3. Transfer mixture to food processor.  Add soy sauce, sambal oelek, worcestershire sauce and garlic.  Puree until mixture is smooth.

4. Transfer mixture to a glass measuring cup and stir in chopped rosemary.

5. Place pork in a freezer bag.  Transfer half of the sauce to the bag, reserving the remaining half in the fridge.   Even distribute the sauce on the pork, seal and allow to marinate for a minimum of 2 hours, or up to 1 day in the fridge.

6. Preheat grill to 400°F (medium heat).  Grill pork for about 5 minutes per side, or until internal temperature reaches 140°F.

7. Remove pork from grill, tent and allow to rest for 10 minutes.  Meanwhile, heat reserved sauce in a saucepan or in the microwave.  Slice pork crosswise into 1″ thick medallions and top each portion with a spoonful of sauce.
www.laurengibsonrd.com


Lauren is a Registered Dietitian Nutritionist who finds relaxation amongst pots, pans and good ingredients. From an early age, Lauren grew up cooking alongside her mother, Angela. After finishing a Bachelor of Science degree, Lauren realized she wanted to integrate her love for food and cooking into her career and went back to school to become a Registered Dietitian.

After completing a primarily pediatric internship in Vancouver, Canada, Lauren’s personal life led her to the Southern United States. Lauren is now soaking up the cultural and culinary flavors of New Orleans in her time off from practicing in a local pediatric clinic. Lauren has a special interest for educating children and adolescents on not only eating healthy, but also learning the skills to prepare healthy food. Prior to becoming a dietitian, Lauren led a children’s after school cooking camp and continues to enjoy educating children and their parents in her current work setting.

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