Plum Sauced Pork Tenderloin

By Food52
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I used some of my plums from the summer that I had cut and frozen. I defrosted them in the fridge and they were ready to go! Loaded plum sauce into ice cube trays, cooled and back to the freezer for future use in small portions.
Amanda Campodonico   •  28 Dec   •  Report
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1 pound pitted, chopped plums - I prefer prune plums, but earlier season plums will make a lovely, but more tart, sauce

1/2- 3/4 cup dark brown sugar, depending on the sweetness of the fruit

1/4 cup rice wine vinegar

1/4 cup finely minced onion

1 minced jalapeno or other hot pepper, depending on personal preference for heat, leave seeds & ribs in (hotter), or remove

1 teaspoon mustard seed, cracked

2 cloves garlic, minced

1 tablespoon candied ginger

Salt & Pepper

2 boneless pork tenderloins

Canola or other flavorless oil

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