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Pork tenderloin is a good choice for entertaining. It’s quick and easy to prepare and slices beautifully.
Melt butter in 12-inch skillet until sizzling; add pork. Cook over medium-high heat, turning occasionally, until pork is browned on all sides (5 to 6 minutes).
Add jam, vinegar, gingerroot and salt; stir until jam is melted. Spoon sauce over pork.
Reduce heat to medium. Cover; cook, spooning juices over pork occasionally, until pork reaches 145°F in center of thickest part (14 to 16 minutes). Remove from skillet; let stand 5 minutes.
To serve, slice pork; serve with sauce. Garnish with green onions and sliced plums, if desired.
Dietary Fiber: 0g
Love this! I am making it again for Christmas Eve and have had rave reviews. The sauce is excellent. For the pork, I wrap each tenderloin in aluminum foil after drizzling with olive oil and a generous sprinkling of Montreal Steak seasoning, and then bake in the oven. This cuts down on time and makes for an easy but excellent dish to serve a crowd (I usually have 30-40 people). You will not be disappointed!!!
As promised, here to report that this sauce is DELICIOUS! Thank you! :D
I'm excited!! I made the sauce and am marinating the meat right now. Later, I'll roast it in the sauce. This sauce has such delicious taste combinations! I think it's improved with the kind of jam I happened to find today at Grocery Outlet named "Othentic" brand from Poland. Less sugar and more ripe plum/prune taste. I'll post after eating this sublime dish. Thank you!! :D
I made this recipe and it was wonderful. Quick and easy and tasted like I had worked for hours on it!
I made homemade plum jam and was looking for a recipe to use it up. This was by far the best recipe for pork and plum jam I could find. Easy, and perfectly delicious.
This was wonderful the first time I made it. Made note to myself to make more of the glaze/sauce next time. I keep wondering if it could be done in a slow cooker. I do a much bigger tenderloin. Almost 3 pounds.
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This recipe was reprinted from landolakes.com. http://www.landolakes.com/recipe/1166
© 2015 Land O'Lakes, Inc.
Once the temperature drops a few degrees, I’m in full-on fall foods mode. Pumpkin bars, apple crisp, cranberry bread…you name it, I’m making it. However, most of it revolves around sweets. Why doesn’t dinner get a fair chance?
Once the temperature drops a few degrees, I’m in full-on fall foods mode. Pumpkin bars, apple crisp, cranberry bread…you name it, I’m making it. However, most of it revolves around sweets. Why doesn’t dinner get a fair chance? More ...
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Hi, I'm Becky. I'm eager to share my best ideas and favorite recipes from my 20+ years in the Land O'Lakes Test Kitchen. I'm also excited to help with any questions you have about cooking and baking with Land O Lakes® products. Some of the questions and answers will be published in our newsletter, The Measuring Cup®. Please use the short form below to ask your questions, or share your tip or memory.
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