Pork Tenderloin Cutlets With Plum Glaze

Total Time
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.

Ingredients Nutrition


  1. Prepare grill.
  2. Using sharp knife, cut tenderloin lengthwise almost in half, being careful not to cut all the way through.
  3. Open and spread flat like a book.
  4. With meat mallet or between two sheets of plastic wrap or waxed paper with rolling pin, pound meat to 1/4-inch thickness.
  5. Cut crosswise into 4 equal pieces; sprinkle cutlets with salt and pepper.
  6. In small bowl, combine plum jam, brown sugar, ginger, garlic, lemon juice, and cinnamon.
  7. Brush one side of each cutlet and cut side of each plum half with plum glaze.
  8. Place cutlets and plums on grill over medium heat, glaze side down, and cook 3 minutes.
  9. 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.
Most Helpful

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!!!

mishelle October 13, 2002

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.

Heather in Barrie July 25, 2007

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.

MaryMc June 18, 2007