Samantha's love for cooking and baking is homegrown. Her mother and grandmother taught her the basics. But she also gets creative inspiration from her sister, a chef at a French café. Samantha's overall philosophy on food is simple: it should taste good, and make people happy.
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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
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We’re entering a new phase in our life as new parents – the dinnertime meltdown stage (or the “witching hour” as I like to call it). We rush home from daycare, singing “Wheels on the Bus” as many times as it takes to keep him entertained on the 10-minute car ride. It’s the same song and dance when we get home, while his daddy finishes up work and I’m hectically trying to empty the dishwasher, make dinner and keep our little guy from hiding the dog food between the couch cushions.
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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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