West Indies Pork Tenderloin With Plum Compote

Plum Pork Tenderloin Recipe
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“Jerk” seasoned meats are a form of traditional Jamaican barbecue. This pork is liberally brushed with a dry jerk spice blended with butter, onions and garlic.
10 min
Prep Time
35 min
Total Time
4 servings

Ingredients

Seasoned Butter

3 tablespoons
Land O Lakes® Butter, melted
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

Pork

1 (18- to 20-ounce)
pork tenderloin

Compote

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
1 tablespoon
Land O Lakes® Butter

Directions

  1. Heat gas grill on medium or charcoal grill until coals are ash white.
  2. Combine all seasoned butter ingredients in small bowl; set aside.
  3. Place pork onto grill; brush generously with seasoned butter. Grill, turning occasionally and brushing with seasoned butter, 25-30 minutes or until internal temperature of pork reaches at least 145°F.
  4. Combine plums, orange juice, sugar and cinnamon in medium saucepan. Cook over medium heat 15-20 minutes or until plums are very tender and jam-like. Stir in 1 tablespoon butter.
  5. Serve sliced tenderloin with warm plum compote.

Recipe Tips

- 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.

Nutrition Facts (1 serving)

Calories
350
Cholesterol
120mg
Carbohydrates
16g
Protein
29g
Fat
19g
Sodium
260mg
Dietary Fiber
1g

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