Best 10 Plum Glazed Pork Tenderloin Recipes

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Indulge in a culinary journey with our delectable Plum Glazed Pork Tenderloin, a dish that tantalizes taste buds with its sweet and tangy flavors. This succulent pork tenderloin is marinated in a tantalizing blend of soy sauce, garlic, ginger, and brown sugar, infusing it with irresistible umami notes. The tenderloin is then roasted to perfection, creating a juicy and flavorful centerpiece for any meal. The crowning glory of this dish is the luscious plum glaze, made from a combination of plum preserves, Dijon mustard, and honey, which adds a delightful sweetness and tanginess that perfectly complements the savory pork. Accompanying the main course, find recipes for a refreshing Cucumber Salad with a zesty dressing, and a hearty Brown Rice Pilaf with aromatic spices, offering a well-rounded and satisfying dining experience.

Let's cook with our recipes!

PORK TENDERLOIN WITH SWEET BALSAMIC PLUM SAUCE



Pork Tenderloin with Sweet Balsamic Plum Sauce image

Pork Tenderloin is roasted in the oven, and then coated with Sweet Balsamic Plum Sauce. Only 6 ingredients! The sticky plum reduction glaze is made with fresh plums, honey, and balsamic vinegar.

Provided by Julia

Categories     Main Course

Time 1h20m

Number Of Ingredients 6

2 tablespoons olive oil
1.5 lb pork tenderloin (, boneless)
1 tablespoon Montreal seasoning (or other favorite rub or just salt and pepper)
5 plums (, cubed into very small slices)
3 tablespoons balsamic vinegar
4 tablespoons honey

Steps:

  • Preheat oven to 425 F.
  • Trim pork tenderloin of any silver skin. Rub all of tenderloin all over with olive oil. Spoon the Monreal seasoning (or salt and pepper, or other favorite rub) over the tenderloin and spread it to cover the entire cut of meat from all sides.
  • Place the pork tenderloin in a roasting pan, cover loosely with aluminum foil and bake for 30-40 minutes in a preheated oven at 425 F, until the tenderloin is cooked through and pale pink in the center, or until a thermometer inserted into the center of the pork reads at least 145 degrees F (63 degrees C). Depending on your oven, you might have to cook pork longer than 30-40 minutes.
  • Remove the pork tenderloin from the oven and slice in the center to check for desired doneness - if it's too pink for you, cover the pan with foil and let it sit for 10-15 minutes on the counter (the pork will continue cooking in its own heat).
  • When ready to serve, slice the pork into 1-inch slices.
  • In a medium size skillet, combine cubed plums, balsamic vinegar and honey and bring to boil.
  • Reduce to simmer (but so that it's still boiling on lower heat) and cook, stirring occasionally, for 10-15 minutes, uncovered, to reduce the sauce. The plums should soften and release juices.
  • Remove from heat, cover and let it sit for another 10 minutes, covered, before serving, - that will help the sauce to thicken.
  • Spoon the plum sauce over the sliced pork tenderloin.

Nutrition Facts : Calories 305 kcal, Carbohydrate 23 g, Protein 28 g, Fat 10 g, SaturatedFat 2 g, Cholesterol 88 mg, Sodium 73 mg, Fiber 1 g, Sugar 21 g, ServingSize 1 serving

PORK TENDERLOIN WITH PLUM SAUCE



Pork Tenderloin with Plum Sauce image

Provided by Sandra Lee

Categories     main-dish

Time 4h50m

Yield 4 servings

Number Of Ingredients 8

2 teaspoons garlic salt (recommended: Lawry's)
2 teaspoons poultry seasoning (recommended: McCormick)
1 teaspoon ground black pepper
1 1/2 pounds pork tenderloin, rinsed and patted dry
2 tablespoons extra-virgin olive oil
1 cup white wine (recommended: Chardonnay)
1/2 cup Chinese-style plum sauce (recommended: Dynasty)
1 tablespoon cornstarch

Steps:

  • In a small bowl, stir together garlic salt, poultry seasoning, and black pepper. Season all sides of tenderloin; set aside.
  • Add white wine, plum sauce, and cornstarch to a slow cooker; whisk to combine. Place both tenderloins into cooker, and sprinkle remaining spice rub over the top.
  • Cook on HIGH for 4 hours.
  • Let tenderloin rest 25-30 minutes before slicing. Slice 1/2-inch thick slices at an angle.
  • Serve sliced tenderloin hot with plum sauce drizzled on top.

PLUM-GLAZED PORK KABOBS



Plum-Glazed Pork Kabobs image

Get out there and fire up the grill for pork kabobs, a tasty alternative to chicken and beef. These sweet and gingery beauties make dinnertime happy. -Tonya Burkhard, Palm Coast, Florida

Provided by Taste of Home

Categories     Dinner

Time 30m

Yield 6 servings.

Number Of Ingredients 8

1/3 cup plum jam
2 tablespoons reduced-sodium soy sauce
1 garlic clove, minced
1/2 teaspoon ground ginger
1 medium sweet red pepper
1 medium green pepper
1 small red onion
2 pork tenderloins (3/4 pound each)

Steps:

  • For glaze, in a small bowl, mix jam, soy sauce, garlic and ginger. Cut vegetables and pork into 1-in. pieces. On six metal or soaked wooden skewers, alternately thread pork and vegetables., On a lightly greased grill rack, grill kabobs, covered, over medium heat 12-15 minutes or until pork is tender, turning occasionally and brushing with 1/4 cup glaze during the last 5 minutes. Brush with remaining glaze before serving.

Nutrition Facts : Calories 196 calories, Fat 4g fat (1g saturated fat), Cholesterol 64mg cholesterol, Sodium 239mg sodium, Carbohydrate 15g carbohydrate (12g sugars, Fiber 1g fiber), Protein 24g protein. Diabetic Exchanges

PORK TENDERLOIN WITH BALSAMIC PLUM REDUCTION



Pork Tenderloin with Balsamic Plum Reduction image

A nice cozy meal for when the nights get colder. It is great with orzo and walnut pilaf! I just happened to have spare blueberry juice, but any juice would work.

Provided by Anonymous

Categories     Meat and Poultry Recipes     Pork     Pork Tenderloin Recipes

Time 45m

Yield 4

Number Of Ingredients 8

1 pork tenderloin
salt and ground black pepper to taste
1 tablespoon olive oil
1 ½ plums, pitted and chopped
2 tablespoons balsamic vinegar
1 tablespoon brown sugar
1 tablespoon honey
2 tablespoons blueberry juice

Steps:

  • Preheat oven to 400 degrees F (200 degrees C). Line a baking sheet with foil.
  • Season the pork tenderloin with salt and pepper. Heat olive oil in a heavy skillet over high heat until the oil shimmers; gently lay the tenderloin into the hot oil. After about 1 minute, gently loosen the meat from the bottom of the skillet, if necessary. Cook until the pork is seared a golden brown color, about 3 minutes per side. Transfer the pork to the lined baking sheet.
  • Roast the seared tenderloin in the preheated oven until a thermometer inserted into the center of the pork reads at least 145 degrees F (63 degrees C), about 15 minutes. Remove the pork from the oven and allow to rest for 10 minutes before slicing into medallions.
  • Cook the plums, balsamic vinegar, brown sugar, honey, and blueberry juice in a small saucepan over medium-low heat, stirring often, until the plums are soft, about 10 minutes. Transfer the sauce to a blender and blend until smooth. Return the sauce to the saucepan and simmer until reduced and thickened to the consistency of apple butter, about 5 more minutes. Spoon plum sauce over the sliced pork to serve.

Nutrition Facts : Calories 176.4 calories, Carbohydrate 12.3 g, Cholesterol 49.1 mg, Fat 6.1 g, Fiber 0.4 g, Protein 17.7 g, SaturatedFat 1.4 g, Sodium 42.1 mg, Sugar 11.8 g

PLUM GLAZED PORK TENDERLOIN



Plum Glazed Pork Tenderloin image

I'm always looking for new ways to serve pork. This is a goodie. From a Better Homes and Garden cookbook called 'Mexican and More'.

Provided by Ppaperdoll

Categories     Pork

Time 1h40m

Yield 6 serving(s)

Number Of Ingredients 6

1 cup red plum jam
1/2 cup dry white wine or 1/2 cup apple juice
2 teaspoons chpped fresh rosemary
2 teaspoons brown sugar
1/2 teaspoon salt
1 1/2 lbs pork tenderloin

Steps:

  • Heat oven to 325 degrees F. Place pork, fat side up, on rack in shallow roasting pan., Season with salt andpepper. Bake 1 hour.
  • In small saucepan, combine jam, wine or apple juice, rosemary, brown sugar and salt. Bring to a boil over medium heat and cook until lightly thickened. (about 5-8 minutes total, but watch so it doesn't burn). Remove from heat and cover to keep warm.
  • Spoon 1/4 cup sauce over pork. Continue baking, basting occasionally, until temperature reaches 165 degrees F.
  • Serve pork slices with plum sauce.

PORK TENDERLOIN WITH PLUM SAUCE



Pork Tenderloin with Plum Sauce image

A pretty alternative for a special dinner during the holidays...or any time at all, this pork tenderloin is so tasty and appealing. It's great for warming up guests on cold winter nights and never fails to get raves.

Provided by Taste of Home

Categories     Dinner

Time 55m

Yield 8 servings.

Number Of Ingredients 16

1/2 cup apple cider or juice
1/2 cup soy sauce
2 garlic cloves, minced
1 tablespoon ground mustard
1 teaspoon dried thyme
1 teaspoon ground ginger
2 pork tenderloins (about 1 pound each)
PLUM SAUCE:
1/2 cup plum preserves
1/4 cup finely chopped onion
1/4 cup apricot preserves
2 tablespoons brown sugar
2 tablespoons apple cider or juice
2 tablespoons soy sauce
2 tablespoons ketchup
1 garlic clove, minced

Steps:

  • In a small bowl, combine the first six ingredients. Pour 3/4 cup into a large resealable plastic bag; add the pork. Seal bag and turn to coat; refrigerate for at least 2 hours. Cover and refrigerate remaining marinade for basting., Drain and discard marinade from pork. Place tenderloins on a rack in a shallow roasting pan. Bake, uncovered, at 425° for 40-45 minutes or until a thermometer reads 160° basting twice with reserved marinade., In a small saucepan, combine sauce ingredients. Bring to a boil. Reduce heat; simmer, uncovered, for 10 minutes or until flavors blend. Let pork stand for 5 minutes before slicing. Serve with plum sauce.

Nutrition Facts :

ROASTED PORK TENDERLOIN WITH FRESH PLUM SAUCE



Roasted Pork Tenderloin with Fresh Plum Sauce image

When shopping for this recipe be sure to choose plums (or any other stone fruit) that are fairly firm so they keep their shape after roasting. You know that selfish jerk that has to feel-up every piece of fruit before deciding on one? This time, be that jerk.

Provided by Chef John

Categories     Meat and Poultry Recipes     Pork     Pork Tenderloin Recipes

Time 1h

Yield 2

Number Of Ingredients 10

1 pork tenderloin
salt and ground black pepper to taste
1 tablespoon vegetable oil
1 red onion, sliced
2 shallots, sliced
3 fresh thyme sprigs, or more to taste
2 firm plums, pitted and each cut into 4 wedges
1 cup water
1 tablespoon balsamic vinegar
1 teaspoon cold butter

Steps:

  • Preheat oven to 400 degrees F (200 degrees C). Generously season pork tenderloin with salt and black pepper.
  • Heat oil in a large, oven-proof skillet over medium-high heat. Cook tenderloin until browned on all sides, 2 to 4 minutes per side. Transfer tenderloin to a plate.
  • Saute onion with a pinch of salt in the same skillet until just softening, 3 to 5 minutes. Add shallots, reduce heat to medium, and cook and stir until shallots and onion are golden brown and caramelized, about 10 minutes.
  • Stir thyme into onion mixture; place tenderloin over onion mixture, and set plum quarters, skin-side down, around pork tenderloin. Transfer skillet to preheated oven.
  • Cook until pork is slightly pink in the center, about 20 minutes. An instant-read thermometer inserted into the center should read at least 145 degrees F (63 degrees C). Transfer pork and plums to a plate.
  • Place skillet over medium-high heat and pour water and balsamic vinegar into onion mixture. Bring mixture to a boil while scraping the browned bits of food off of the bottom of the pan with a wooden spoon. Cook and stir until liquid is reduced by half, 5 to 10 minutes; remove from heat. Whisk butter into mixture until melted and sauce is shiny. Pour sauce over pork and plums.

Nutrition Facts : Calories 370.2 calories, Carbohydrate 22.5 g, Cholesterol 103.6 mg, Fat 14.5 g, Fiber 2.4 g, Protein 37.4 g, SaturatedFat 4.2 g, Sodium 182.4 mg, Sugar 11.6 g

PORK TENDERLOIN CUTLETS WITH PLUM GLAZE



Pork Tenderloin Cutlets With Plum Glaze image

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.

Provided by Amber Dawn

Categories     Pork

Time 16m

Yield 4 serving(s)

Number Of Ingredients 10

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)

Steps:

  • 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.

GRILLED PORK TENDERLOIN WITH PLUMS



Grilled Pork Tenderloin with Plums image

No need for a meat injector. There's a handy recipe tip for marinating this grilled pork tenderloin.

Provided by Betty Crocker Kitchens

Categories     Entree

Time 1h40m

Yield 6

Number Of Ingredients 7

1/4 cup port wine
1/4 cup orange juice
1 tablespoon cider vinegar
1/2 teaspoon garlic salt
2 pork tenderloins (about 3/4 pound each)
6 plums, pitted and cut in half
1/4 cup plum jam

Steps:

  • Mix all Port Wine Marinade ingredients. Place pork in shallow glass or plastic dish. Using meat injector, fill injector container to 1-ounce line. Inject marinade into pork every 1 to 2 inches, pushing plunger down slowly. Refill container and continue to inject marinade until marinade is used. Cover and refrigerate 1 hour.
  • Heat coals or gas grill for direct heat. Cover and grill pork 4 to 5 inches from medium heat 20 to 25 minutes, brushing with jam during last minute of grilling, until pork has slight blush of pink in center and meat thermometer inserted in center reads 160°F. Add plums to grill for last 4 to 6 minutes, brushing with jam during last minute of grilling, until hot
  • Cut pork into slices; serve with plums.

Nutrition Facts : Calories 220, Carbohydrate 19 g, Cholesterol 70 mg, Fat 1/2, Fiber 1 g, Protein 26 g, SaturatedFat 2 g, ServingSize 1 Serving, Sodium 110 mg

PORK TENDERLOIN WITH PLUM CHUTNEY



Pork Tenderloin with Plum Chutney image

Provided by Susan Spungen

Categories     Fruit     Pork     Backyard BBQ     Dinner     Plum     Meat     Pork Tenderloin     Summer     Grill     Grill/Barbecue     Bon Appétit     Dairy Free     Wheat/Gluten-Free     Peanut Free     Tree Nut Free     Soy Free     Diabetes-Friendly

Yield Makes 4 to 6 servings

Number Of Ingredients 20

Plum Chutney:
4 red or black plums
1 tablespoon olive oil
1 large shallot, sliced lengthwise
1/2 cup (packed) light brown sugar
1/4 cup Sherry vinegar or apple cider vinegar
1 tablespoon chopped garlic
1 tablespoon mustard seeds
2 teaspoons grated peeled ginger
1/2 teaspoon freshly ground black pepper
1 bay leaf
Kosher salt
Pork:
2 tablespoons minced fresh rosemary
4 teaspoons herbes de Provence
4 teaspoons olive oil
2 pork tenderloins (about 2 pounds)
Kosher salt, freshly ground pepper
16 thin slices pancetta (Italian bacon; about 8 ounces) or prosciutto
Ingredient info: Herbes de Provence, a dried herb mixture, can be found at specialty foods stores and in the spice section of most supermarkets.

Steps:

  • For plum chutney:
  • Peel plums, if desired. Halve and pit. Cut into 1/2" wedges.
  • Heat oil in a medium saucepan over medium heat. Add shallot and cook, stirring occasionally, until shallot begins to soften, about 2 minutes. Add brown sugar, next 6 ingredients, and 1/4 cup water. Cook, stirring occasionally, until mixture is fragrant, about 2 minutes. Stir in plums. Cover and simmer over medium heat, stirring occasionally, for 8 minutes. Uncover and continue cooking, stirring occasionally, until fruit is soft and juices have thickened, 20-25 minutes. Season to taste with salt. Let cool slightly. DO AHEAD: Chutney can be made 1 week ahead. Cover and chill. Rewarm slightly before serving.
  • For pork:
  • Stir rosemary, herbes de Provence, and oil in a small bowl. Rub all over pork; season with salt and pepper. Wrap pancetta slices around pork and tie at 2" intervals with kitchen twine to hold together. DO AHEAD: Can be made 1 day ahead. Cover and chill.
  • If using a charcoal grill, build a medium-hot fire; push coals over to 1 side of grill. If using a gas grill, heat all but 1 burner to high. Grill tenderloins over hot part of grill, turning frequently, until a crisp brown crust forms on all sides, 8-10 minutes. Move tenderloins to cooler part of grill to gently cook through; cover and cook until an instant-read thermometer inserted into the middle of each loin registers 145°F, 15-20 minutes longer.
  • Transfer tenderloins to a cutting board. Let rest for 10 minutes. Slice thinly and serve with plum chutney alongside.

Tips:

  • Choose a pork tenderloin that is about 1 pound in weight. This will ensure that it cooks evenly throughout.
  • Pat the pork tenderloin dry with paper towels before cooking. This will help to prevent the glaze from sticking to the meat.
  • Use a sharp knife to score the pork tenderloin. This will help the glaze to penetrate the meat and create a more flavorful dish.
  • Place the pork tenderloin in a baking dish and pour the plum glaze over it. Use a brush to evenly distribute the glaze over the meat.
  • Bake the pork tenderloin in a preheated oven at 400 degrees Fahrenheit for 20-25 minutes, or until it reaches an internal temperature of 145 degrees Fahrenheit.
  • Let the pork tenderloin rest for 10 minutes before slicing and serving. This will allow the juices to redistribute throughout the meat and make it more tender.

Conclusion:

Plum-glazed pork tenderloin is a delicious and easy-to-make dish that is perfect for any occasion. It is a great way to add some sweetness and flavor to your pork tenderloin. The glaze is made with simple ingredients that you probably already have on hand, and it takes just a few minutes to prepare. So next time you are looking for a quick and easy weeknight meal, give this plum-glazed pork tenderloin recipe a try. You won't be disappointed!

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