West Indies Pork Tenderloin With Plum Compote

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Land O Lakes

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Ingredients

3 tablespoons LAND O LAKESĀ® 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 peel

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

1 tablespoon LAND O LAKESĀ® Butter

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