Prep 10 mins
Cook 6 mins
This is a favorite among my friends. I've been requested to make this at least once a week! The cutlets and glaze can be prepped in advance -- up to several hours ahead. The grilling takes only minutes. This recipe is 6 WW pts. per serving.
- 1 (1 lb) pork tenderloin, trimmed
- 3⁄4 teaspoon salt
- 1⁄4 teaspoon fresh coarse ground black pepper
- 1⁄2 cup plum jam or 1⁄2 cup plum preserves
- 1 tablespoon brown sugar
- 1 tablespoon grated peeled fresh ginger
- 2 cloves garlic, crushed with garlic press
- 1 tablespoon fresh lemon juice
- 1⁄2 teaspoon ground cinnamon
- 4 large plums, each pitted and cut in half (1 pound)
- Prepare grill.
- Using sharp knife, cut tenderloin lengthwise almost in half, being careful not to cut all the way through.
- Open and spread flat like a book.
- With meat mallet or between two sheets of plastic wrap or waxed paper with rolling pin, pound meat to 1/4-inch thickness.
- Cut crosswise into 4 equal pieces; sprinkle cutlets with salt and pepper.
- In small bowl, combine plum jam, brown sugar, ginger, garlic, lemon juice, and cinnamon.
- Brush one side of each cutlet and cut side of each plum half with plum glaze.
- Place cutlets and plums on grill over medium heat, glaze side down, and cook 3 minutes.
- Brush cutlets and plums with remaining plum glaze; turn pork and plums over and cook until cutlets are lightly browned on both sides, just after lose their pink color throughout, and plums are hot, about 3 minutes longer.
I never thought I liked Pork Tenderloin until I tried this. It is amazingly good. If you are not a plum person, you leave out the actual plums though. Yummy!!!
Company worthy! I followed MaryMc's suggestion and set enough of the sauce aside to drizzle about a tablespoon over each serving - warmed slightly in the microwave before doing so.
Good stuff!! DH loved it, too. Really tasty sauce. I had some boneless pork loin chops, so that's what I used, and they worked fine, but I want to try it with tenderloin. Next time I'm going to set aside some of the sauce before I stick the already-used basting brush back in it--that way I can safely put a little of it on at the table, after cooking.