When plums are in season (summer to early fall), consider this beautiful main dish. We find that sometimes fresh ginger can be overpowering, but this recipe seems to have found the right balance.
(modification of recipe originally from Cooking Light)
Serves 4
- 1 teaspoon grated peeled fresh ginger
- ½ teaspoon kosher salt (DIVIDED)
- ¼ teaspoon freshly ground black pepper (DIVIDED)
- 1 (1 pound) pork tenderloin, trimmed of excessive fat
- 1 teaspoon olive oil
- 2 ½ tablespoons minced shallots (1 medium)
- 2 cups diced unpeeled ripe plums (3 large)
- 1 tablespoon light brown sugar
- ¼ teaspoon ground ginger
- ¼ cup dry white wine
- 1 teaspoon balsamic vinegar
- 1 teaspoon unsalted butter
- Cooking spray
- 1 tablespoon chopped walnuts, toasted
Combine fresh ginger, ¼ teaspoon salt, and 1/8 teaspoon pepper. Cut pork crosswise into 8 pieces (about ¾ inch thick); rub each side of pork slices with ginger mixture. Let stand 15 minutes.
Heat oil in a large nonstick skillet over medium heat. Add shallots; cook 5 minutes or until tender, stirring frequently. Stir in remaining ¼ teaspoon salt, 1/8 teaspoon pepper, plums, sugar and ground ginger. Cook 8 minutes or until plums are tender; stir in wine and vinegar. Reduce heat; simmer 10 minutes. Add butter; stir until butter melts.
Heat a large nonstick skillet over medium-high heat. Coat pan with cooking spray. Add pork to pan; cook 3 to 4 minutes on each side or until desired degree of doneness. Serve sauce over the pork. Sprinkle with walnuts.
Nutritional Info/Serving: Calories 232, Fat 8 g, Protein 25 g, Carbs 16 g
21 Day Fix Container Equivalents/Serving: 1 Red, 0.5 Purple
Leave a Reply