3 tablespoons finely chopped green onions
1 1/2 teaspoons Caribbean jerk seasoning
1 teaspoon finely chopped fresh garlic
1 teaspoon freshly grated lime zest
1 (18- to 20-ounce) pork tenderloin
4 ripe plums, pitted, each cut into 8 pieces
3 tablespoons orange or apple juice
2 tablespoons firmly packed brown sugar
1/2 teaspoon ground cinnamon
- The seasoned butter can be made up to 1 day ahead. Cover and refrigerate until grilling time. Reheat the seasoned butter in the microwave just until melted.
- Dark-skinned Santa Rosa plums make the nicest sauce—they are especially sweet and tender when ripe.