Friday, May 23, 2014

Pork Tenderloin with Chipotle-Plum Sauce

This sauce is quick and easy to put together, would also be pair well with grilled beef or chicken.
A note on the chipotle in adobo sauce, I love using this condiment. It is smokey and a little spicy, perfect to use in a barbecue sauce. Chipotle peppers are smoked, dried peppers, usually jalapeno, and come in a can. The problem is you rarely need the whole can. If I know I am using them in the near future, I leave the leftover peppers and sauce in a sealed glass container in the fridge. Otherwise, you can make a paste by blending them in a food processor and freezing them in 1 Tablespoon amounts to use when needed.
Pork Tenderloin with Chipotle-Plum Sauce

1 1/2 pound pork tenderloin, trimmed

1 Tablespoon Dijon mustard
1 teaspoon honey
1 garlic clove, minced
salt and pepper

2 teaspoons chipotle with adobo sauce
6 plums, sliced in half
1 teaspoon honey
pinch of salt

In a small bowl, combine mustard, honey, and garlic.
Place pork in a glass pan and cover it with marinade. Allow it marinate in fridge for several hours.
Preheat oven to 375F.

About 20 minutes before cooking, take pork tenderloin out of fridge and bring to room temperature.
Place pork on foil lined baking sheet and cook until internal temperature reaches 145F. Remove and allow to rest while making sauce.

In a food processor mix plums, chipotle, honey, and salt until pureed. Transfer to a small saucepan and heat to boiling. Remove from heat.
Slice pork tenderloin and spoon sauce over top.

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