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Plum Ketchup:
1. In food processor, process plums, onion, garlic, and ginger, until finely chopped.
2. In medium saucepan, mix together plum mixture, dark brown sugar, cider vinegar, cinnamon, salt and pepper flakes.
3. Simmer, uncovered 30 minutes.
4. Remove from stovetop and pour into bowl.
Set aside to cool.
Pork:
1. Place 1 cup plum ketchup in a plastic bag. Refrigerate remaining ketchup.
2. Add soy sauce and pork tenderloins to plastic bag and seal securely.
3. Refrigerate 1 hour or overnight.
4. Preheat broiler.
5. Remove pork tenderloins from marinade, place on broiler pan rack.
6. Broil 20 minutes. Turn twice while cooking, basting with marinade until internal temperature reaches 160 F.
7. Remove tenderloins from oven and rest 10 minutes.
8. Slice and serve with chilled plum ketchup.
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