Monday, June 26, 2006

Pork Tenderloin with plum ketchup

Plum ketchup: 1 pound purple plums (about 5) pitted and cut into chunks, 1 small onion, quartered, 2 cloves garlic, peeled, 2 tablespoons finely chopped peeled fresh ginger, 1 cup dark brown sugar, 1/2 cup cider vinegar, 1/2 teaspoon cinnamon, 1/2 teaspoon salt, 1/4 teaspoon black pepper.

Pork: 2 pork tenderloins, about 2 pounds total, 3 tablespoons soy sauce.

In blender add plums, onion,garlic and ginger. Mix for about 10 seconds. In saucepan combine plum mixture, sugar, vinegar, cinnamon, salt and pepper. Simmer uncovered stirring occassionally, 30 minutes until thickened. Remove and pour into bowl until cooled.

Add 1 cup of the plum ketchup to a large plastic food storage bag. Refrigerate remaining ketchup. Add soysauce and pork tenderloins to bag. Refrigerate 1 hour. Turning occassionally.

Heat broiler. Remove pork from bag and place on broiler pan rack. Broil 4 inches from heat about 18 to 20 minutes, turning twice and basting with the ketchup. Let sit 10 minutes, after removing from broiler. Slice, top with warmed plum ketchup.

Serves about 6 people.

Ok, here it is, the recipe I promised. I really like this. Hope you do too.


  1. i will have to try this:) yummy


  2. well it sounds great.

  3. Sounds wonderful.
    Take care, Chrissie