Grilled Pork Tenderloin with Plum Sauce is a super-easy way to shake up your weekend grilling. A simple plum sauce based on a jar of plum preserves is delightful paired with pork!
Grilled Pork Tenderloin with Plum Sauce
I was on holiday with some girlfriends up in Harbor Springs, Michigan. We spent an afternoon strolling and shopping the quaint downtown and popped into the American Spoon shop. One foodie friend insisted I buy the Dansom Plum Preserves…and pointed me to a recipe for an oven-roasted pork roast in our local Junior League cookbook which called for said jam. I switched the original recipe up a bit by using pork tenderloins and grilling versus roasting, but the plum sauce remained the same. It’s brushed on the meat at the end of the grilling time, plus it’s passed with the sliced meat to serve. The hubby loved this Pork Tenderloin with Plum Sauce…but didn’t take me up on the sauce on the side. Ketchup is more his style!
Tips for Grilling Pork Tenderloin
We grill all year round. This is an extremely simple recipe plus the sauce makes it company-worthy without a lot of effort.
Purchase trimmed pork tenderloins if possible. This is when the butcher has removed all of the tough silver skin.
Make sure to allow some time for the pork tenderloin to rest in the refrigerator after they’re coated with seasonings.
Be sure not to overcook the tenderloins or they will be dry. A little pink in the center is just fine.
It is now safe to eat pork cooked to 145º. The USDA updated the previous recommendation of 160º a few years ago. Also, let your meat rest under some aluminum foil for a few minutes before slicing for the best results.
- 3 pounds pork tenderloins
- 2 cloves garlic, minced
- 1 teaspoon ground sage
- 1/2 teaspoon pepper
- 1 teaspoon salt
- 1 tablespoon olive oil
- 1/2 cup plum jam or preserves (I use American Spoon Foods Plum Preserves)
- 1 1/2 tablespoons red wine vinegar
- 2 tablespoons soy sauce
- 1/2 teaspoon dry mustard
- Pinch of allspice (optional)
- 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.
Adapted from Winners cookbook (Jr. League of Indpls)
Amount Per Serving: Calories: 333 Total Fat: 9g Saturated Fat: 3g Trans Fat: 0g Unsaturated Fat: 5g Cholesterol: 124mg Sodium: 588mg Carbohydrates: 16g Net Carbohydrates: 0g Fiber: 0g Sugar: 11g Sugar Alcohols: 0g Protein: 45g