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Pork Tenderloin with Roasted Plum Sauce

Course Dinner, Main Course
Total Time 1 hour
Servings 4


  • 2 1/2 pounds pork tenderloin cleaned 2 large loins
  • 4 plums halved and pitted
  • 2 inch ginger sliced
  • 1/4 cup cara cara orange juice 1/2 an orange
  • 1/4-1/2 orange zest strips
  • 1/2 tsp timut peppercorn or sichuan peppercorn
  • 1 star anise
  • 1/2 cup shaoxing wine
  • 1/4 cup soy sauce
  • 1 cup chicken stock or beef stock
  • 4 tbsp brown sugar
  • salt and pepper as needed
  • 2 tbsp oil


  • Preheat the oven to 350 degrees. Pat the tenderloins dry and season with salt and pepper. Heat a large skillet over medium-high heat. Add the oil to the pan. When the oil shimmers, add the pork to the pan. Sear all sides of the pork until golden brown. Remove the pork from the pan and add the plums cut side down. Add the peppercorns, anise, ginger, and zest to the pan, then the wine. Stir in the soy sauce, stock, orange juice, and brown sugar. Arrange the plums in the middle of the pan and place the pork on top of them. Cook the pork in the oven for 15-20 minutes or until it reaches 130 degrees.
  • Remove the pork from the pan and set it aside to rest. Place the pan back on the stove over medium-high heat. Flip the plums skin side down. Simmer the sauce until it has reduced by half and has thickened. Place the plums on a serving tray. Strain the spices from the sauce. Slice the pork against the grain into several pieces and add to the serving tray. Drizzle the plums and pork with the sauce and serve.