On a recent trip to northern Michigan, I found the elusive plum jam I needed for my first attempt at rugelach. A girlfriend bought some, too, but hers was for a favorite pork recipe from our local Junior League cookbook, Winners. It received high praise from her dinner guests, so I had to try it. Definitely a winner!!! You can also make it with a pork loin roast and roast it in a 325º oven, spreading the sauce on during the last half hour of cooking.
Grilled Pork with Plum Sauce…adapted from Winners cookbook (Jr. League of Indpls)
3 pork tenderloins
2 cloves garlic, minced
1 teaspoon ground sage
1/2 teaspoon pepper
1 teaspoon salt
1 tablespoons olive oil
1/2 cup plum jam
1 1/2 tablespoons red wine vinegar
2 tablespoons soy
1/2 teaspoon dry mustard
Pinch of allspice
Combine garlic, sage, pepper, salt and olive oil. Rub mixture over pork. Park in refrigerator for a couple hours or longer to let flavors penetrate meat.
Grill to desired temperature…make sauce while meat is cooking.
Combine all sauce ingredients and bring to boil. Reduce heat and cook for 2 minutes. Brush on pork during last few minutes of grilling . Serve remainder of sauce at the table. You may double sauce amounts if desired.