10 servings, 3 ounces per serving
Saladmaster Food Processor
1 Qt./.9 L Sauce Pan with Cover
11" Large Skillet with Cover
small mixing bowl
7" Santoku Knife
shallot, strung, use Cone #2
brown sugar, packed
sherry vinegar or apple cider vinegar
garlic, shredded, use Cone #1
mustard seeds or 2 teaspoons mustard powder (11g/5g)
fresh ginger, peeled and shredded, use Cone #1
kosher salt to taste
dried pitted plums, chopped
minced fresh rosemary
Herbes de Provence
each Kosher salt and black pepper
pork tenderloins, about 2 pounds
- Preheat sauce pan over medium heat. When several drops of water sprinkled on the pan skitter and dissipate, add shallots. Lower heat to medium-low and cook, stirring occasionally, until shallots begins to soften, about 2 minutes.
- Add brown sugar and next 8 ingredients through salt. Continue to cook until mixture is fragrant, about 2 minutes.
- Stir in plums. Cover and simmer over medium-low heat for 8 minutes. Uncover and continue cooking, stirring occasionally, until fruit is soft and juices have thickened, 20 – 25 minutes. Let cool slightly.
- Stir rosemary, Herbes de Provence, salt, pepper and oil in a small bowl and blend well. Rub all over pork.
- Preheat skillet over medium heat. When several drops of water sprinkled on the pan skitter and dissipate, reduce heat to medium-low and place pork into pan. Cook uncovered until meat releases from pan, approximately 5 minutes, and turn meat one-quarter turn. Brown all four sides, approximately 5 minutes per side. If internal temperature is 145°F/65°C, remove from pan, transfer to cutting board and allow to rest 10 minutes. If temperature is not at least 145°F/65°C, cover with lid ajar and cook an additional 5 minutes.
- Slice and serve with plum chutney alongside.
- Can substitute dried pitted plums with 4 fresh red or black plums, peeled, pitted and chopped.