Type what you have

Ingredients

• ✓ pork tenderloin
• jalapeno pepper
• tomato salsa
• cabbage
• vegetable oil
• monterey jack cheese
• corn tortilla
• salt
• vegetable oil
• oregano
• ground cumin
• cayenne pepper
• cinnamon
• chipotle pepper
• garlic
• white vinegar
• pineapple juice
• water
• pasilla chile
• guajillo chili

Instructions

1. 1 Place dried guajillo and pasilla chiles into a bowl and pour in boiling water to cover. Let chiles stand 30 minutes to soften.
2. 2 Cut pork tenderloins in half crosswise and in half again lengthwise again to make 8 long strips.
3. 3 Drain water from chiles and pour in pineapple juice and vinegar. Add garlic cloves, chipotle pepper, cinnamon, cayenne pepper, cumin, and oregano. Transfer chile mixture to a blender and blend to make a smooth marinade.
4. 4 Place pork into a resealable plastic bag and pour marinade over pork; knead bag several times to coat pork. Squeeze out excess air and seal the bag. Refrigerate overnight.
5. 5 Preheat outdoor grill (preferably charcoal) for high heat and lightly oil the grate.
6. 6 Remove pork from bag and drain and discard marinade; transfer pork to a platter. Drizzle meat with 1 tablespoon vegetable oil and season with salt. Use tongs to gently stir pork pieces to coat lightly with oil.
7. 7 Cook pork strips on preheated grill until meat shows good grill marks and is lightly pink in the center, 7 to 8 minutes per side. An instant-read meat thermometer inserted into the center of the largest piece should read at least 145 degrees F (65 degrees C). Transfer pork to a fresh platter.
8. 8 Drizzle a nonstick skillet with 1 teaspoon vegetable oil and place over medium heat. Lay a tortilla into the hot oil and place 1 slice of Monterey Jack cheese into center of the tortilla. Cook until tortilla is hot, lightly browned on the bottom, and cheese has melted, 1 to 2 minutes. Repeat with remaining tortillas and cheese slices. Transfer each tortilla to a plate.
9. 9 Slice pork strips across the grain into pieces about 1/4 inch thick. Divide shredded cabbage onto each tortilla and top each with about 6 slices of pork, 1 tablespoon roasted tomato salsa, and a few slices of jalapeno pepper. Fold taco over fillings to eat.

By John Mitzewich

Ingredients

• ✓ pork tenderloin
• greek seasoning
• pepperoncini pepper

Instructions

1. 1 Place pork tenderloin in a slow cooker; generously season with Greek seasoning. Pour pepperoncini with juice over pork.
2. 2 Cover slow cooker. Cook on High for 4 hours.
3. 3 Shred pork using 2 forks. Cook 10 to 15 minutes more.

By 6ela

Ingredients

• ✓ pork tenderloin
• vegetable oil
• cabbage
• ginger root
• chicken broth
• soy sauce
• green onion
• egg noodle

Instructions

1. 1 Heat oil in a large skillet or wok over medium-high heat. Add cabbage and pork; stir-fry until pork is no longer pink inside, about 5 minutes. Stir in ginger.
2. 2 Add chicken broth and soy sauce to the skillet; bring to a boil. Reduce heat to low; simmer for 10 minutes, stirring occasionally.
3. 3 Stir in onions and add noodles. Cook until noodles are tender, 2 to 4 minutes more.

By CORWYNN DARKHOLME

Ingredients

• ✓ pork tenderloin
• root beer
• barbecue sauce
• hamburger bun

Instructions

1. 1 Gather the ingredients.
2. 2 Place pork tenderloin in a slow cooker; pour root beer over top.
3. 3 Cover and cook on Low until pork shreds easily, 6 to 7 hours. Note: the actual length of time may vary according to the individual slow cooker.
4. 4 Drain well. Stir in barbecue sauce.
5. 5 Pile pulled pork onto hamburger buns.
6. 6 Serve and enjoy!

By Livie's Mommy

Ingredients

• ✓ pork tenderloin
• bread crumb
• olive oil

Instructions

1. 1 Gather the ingredients. Preheat oven to 425 degrees F (220 degrees C).
2. 2 Mix bread crumbs and olive oil in bowl to reach consistency that would be moist enough to stick to the meat when pressed.
3. 3 Place pork on a shallow cooking sheet. Press the crumb mixture onto all sides of the meat until there is no pink showing, usually 1/4 inch thick.
4. 4 Bake for at least 35 minutes until a meat thermometer reads 165 degrees F (75 degrees C) or until there is no pink when the pork is cut.
5. 5 Let the pork rest for 10 minutes, then cut into 1/2 inch slices.

By Susan Burget

Ingredients

• ✓ pork tenderloin
• sparkling apple cider
• brown sugar
• cinnamon
• honey barbecue sauce

Instructions

1. 1 Place pork into a slow cooker; pour cider over top to cover. Stir brown sugar and cinnamon into cider until combined, making sure flavorings not on sides of the slow cooker.
2. 2 Cover and cook on Low until pork shreds easily, 7 to 12 hours.
3. 3 Carefully transfer pork to a bowl, being careful it doesn't fall apart in cider. Shred using 2 forks; stir in barbecue sauce. Discard slow cooker cooking liquid.

By Allrecipes Member

Ingredients

• ✓ pork tenderloin
• garlic powder
• salt
• black pepper
• barbecue sauce

Instructions

1. 1 Gather all ingredients.
2. 2 Preheat an outdoor grill for medium, indirect heat and lightly oil the grate.
3. 3 Season pork tenderloins with garlic powder, salt, and pepper. Place 1/2 of the BBQ sauce into a small bowl for basting; set aside remaining BBQ sauce for serving.
4. 4 Cook pork on the preheated grill over indirect heat for 30 minutes.
5. 5 Brush pork with BBQ sauce, turn, and brush again, using all sauce in the small bowl. Continue cooking until an instant-read thermometer inserted into the center reads 145 degrees F (63 degrees C), about 15 more minutes. Let pork rest for 10 minutes.
6. 6 Slice pork and serve with reserved BBQ sauce.

By Cathy Christensen

Ingredients

• ✓ pork tenderloin
• pepper-type soda
• barbecue sauce
• hamburger bun
• coleslaw

Instructions

1. 1 Combine soda and 1/2 cup barbeque sauce in a multi-functional pressure cooker (such as Instant Pot). Add pork tenderloin. Close and lock the lid. Select high pressure according to manufacturer's instructions; set timer for 50 minutes. Allow 10 to 15 minutes for pressure to build.
2. 2 Release pressure using the natural-release method according to manufacturer's instructions, 10 to 40 minutes.
3. 3 Remove pork loin and drain liquid from the pot. Shred pork using 2 forks. Return to the pot and mix in remaining 1 1/2 cups barbeque sauce.
4. 4 Serve on hamburger buns and top with coleslaw.

By Hollie Mae

Ingredients

• ✓ pork tenderloin
• honey
• soy sauce
• sesame oil
• balsamic vinegar
• brown sugar

Instructions

1. 1 Gather the ingredients.
2. 2 Preheat the oven to 450 degrees F (230 degrees C). Place pork tenderloins into a roasting pan.
3. 3 Stir honey, soy sauce, sesame oil, vinegar, and brown sugar together in a bowl until well blended.
4. 4 Roast tenderloins in the preheated oven for 15 minutes.
5. 5 Reduce the temperature to 350 degrees F (175 degrees C), and baste tenderloins with honey sauce.
6. 6 Continue to roast, basting a few more times with remaining sauce, until pork is slightly pink in the center, about 45 more minutes. An instant-read thermometer inserted into the center should read at least 145 degrees F (63 degrees C).

By SAHMCOOK

Ingredients

• ✓ pork tenderloin
• salt
• black pepper
• sage
• prosciutto
• olive oil

Instructions

1. 1 Preheat oven to 350 degrees F (175 degrees C).
2. 2 Lightly season pork with salt and black pepper. Arrange about 6 sage leaves over tenderloin. Wrap prosciutto around tenderloin and sage, overlapping prosciutto slightly; wrap in plastic wrap and refrigerate to allow prosciutto to set on pork tenderloin, 5 to 10 minutes. Remove plastic wrap.
3. 3 Heat olive oil in a skillet over medium heat. Fry wrapped tenderloin in the hot oil until prosciutto is crispy and lightly browned on all sides, 8 to 10 minutes. Transfer wrapped tenderloin to a baking dish, reserving oil in the skillet.
4. 4 Bake tenderloin in the preheated oven until pork is cooked through, about 20 minutes. An instant-read thermometer inserted into the center should read at least 145 degrees F (63 degrees C).
5. 5 Heat reserved oil in the skillet over medium heat; fry remaining sage leaves until crispy, adding more oil as needed, about 5 minutes.
6. 6 Slice tenderloin and serve with crispy sage leaves.

By hello angie

Ingredients

• ✓ pork tenderloin
• soy sauce
• honey
• garlic
• mustard

Instructions

1. 1 Combine soy sauce, honey, garlic, and dry mustard in a large resealable plastic bag. Add pork tenderloin pieces, coat with marinade, squeeze out excess air, and seal the bag. Marinate in the refrigerator at least 1 hour or up to overnight.
2. 2 Preheat an outdoor grill for high heat and lightly oil the grate. Remove pork from marinade and shake off excess. Discard remaining marinade.
3. 3 Grill on the preheated grill until seared and juices run clear, 4 to 5 minutes per side. An instant-read thermometer inserted into centers should read at least 145 degrees F (65 degrees C).

By sooz_stuff

Ingredients

• ✓ pork tenderloin
• honey
• mustard
• chili powder
• salt

Instructions

1. 1 Whisk honey, Dijon mustard, chili powder, and salt together in a bowl; pour into a resealable plastic bag. Add pork tenderloins, coat with marinade, squeeze out excess air, and seal the bag. Marinate in the refrigerator for at least 4 hours.
2. 2 Preheat an outdoor grill for medium, indirect heat and lightly oil the grate.
3. 3 Remove tenderloins from marinade and shake off excess. Discard remaining marinade.
4. 4 Cook on the preheated grill until an instant-read thermometer inserted into centers reads 145 degrees F (63 degrees C), 15 to 25 minutes.

By Sadie

Ingredients

• ✓ pork tenderloin
• sage
• garlic salt
• sauerkraut
• apple
• onion
• brown sugar

Instructions

1. 1 Preheat oven to 325 degrees F (165 degrees C).
2. 2 Rub tenderloin with sage and garlic salt. Place tenderloin in a baking pan or casserole. Cover meat with half of the sauerkraut. Place the apple and onion, cut side down, on top of the sauerkraut. Cover with remaining sauerkraut. Sprinkle with brown sugar.
3. 3 Cover and bake in preheated oven for 2 to 3 hours, until the internal temperature has reached 145 degrees F (63 degrees C).

By WUNNIE

Ingredients

• ✓ pork tenderloin
• soy sauce
• worcestershire sauce
• lemon
• salt
• pepper
• puff pastry

Instructions

1. 1 In a medium nonporous bowl, combine the soy sauce, Worcestershire sauce and lemon juice and mix well. Place the pork in the bowl, turning to coat well on all sides. Cover and refrigerate for at least two hours, allowing the pork to marinate.
2. 2 Preheat oven to 375 degrees F (190 degrees C). Place tenderloin in a 9x13 inch baking dish.
3. 3 Bake, uncovered, at 375 degrees F (190 degrees C) for 20 to 30 minutes, or until internal pork temperature reaches 140 degrees F (60 degrees C).
4. 4 Remove pork from oven. Drain the liquid from the baking dish and reserve for later as a gravy, if desired. Roll out the two puff pastry sheets and wrap each piece of tenderloin in the dough, sealing the edges to completely enclose the meat. Return this to the baking dish.
5. 5 Bake at 375 degrees F (190 degrees C) for 20 minutes, or until the pastry is golden brown.

By Paula Smith

Ingredients

• ✓ pork tenderloin
• onion soup mix
• water
• red wine
• soy sauce
• garlic
• black pepper

Instructions

1. 1 Gather all ingredients.
2. 2 Place pork tenderloin and soup mix in a slow cooker. Pour water, wine, and balsamic vinegar on top, turning pork to coat. Spread garlic evenly over pork, leaving as much on top as possible. Season with pepper.
3. 3 Cover and cook on Low until the internal temperature reaches 145 degrees F (63 degrees C), 2 to 3 hours.
4. 4 Remove pork from the slow cooker; let rest for 10 minutes.
5. 5 Slice pork tenderloin and serve with cooking liquid on the side as au jus. Enjoy!

By chowsito

Ingredients

• ✓ pork tenderloin
• baby potato
• sauerkraut
• water
• butter
• salt
• black pepper

Instructions

1. 1 Gather all ingredients.
2. 2 Place whole pork tenderloin into a slow cooker. Arrange potatoes around pork; pour sauerkraut and juice over pork and potatoes. Add 1 cup water, butter cubes, salt, and black pepper.
3. 3 Cook on Low until pork is tender, 8 to 10 hours. Add more water after 8 hours if mixture seems dry.

By Amian

Ingredients

• ✓ pork tenderloin
• onion
• red wine
• water
• soy sauce
• garlic
• black pepper

Instructions

1. 1 Place pork tenderloin into a slow cooker with sliced onions. Pour wine, water, and soy sauce over top; turn pork to coat. Spread garlic over the pork, leaving as much on the top as possible. Sprinkle with pepper. Cover and cook on Low until pork is slightly pink in the center, about 4 hours. An instant-read thermometer inserted into the center should read at least 145 degrees F (63 degrees C).
2. 2 Serve au jus with cooking liquid on the side.

By MakeItHealthy

Ingredients

• ✓ pork tenderloin
• dijon mustard
• sesame oil
• garlic
• black pepper
• maple syrup

Instructions

1. 1 Combine mustard, sesame oil, garlic, pepper, and maple syrup. Place pork in a shallow dish and coat thoroughly with marinade. Cover, then chill in the refrigerator at least eight hours, or overnight.
2. 2 Preheat grill for medium-low heat.
3. 3 Remove pork from marinade, and set aside. Transfer remaining marinade to a small saucepan, and cook on the stove over medium-low heat for 5 minutes.
4. 4 Brush grate with oil, and place meat on grate. Grill pork, basting with reserved marinade, for approximately 15 to 25 minutes, or until interior is no longer pink. Avoid using high temperatures as marinade will burn.

By LESLEYCAN

Ingredients

• ✓ pork tenderloin
• dijon mustard
• oil
• butter
• shallot
• marsala wine
• heavy cream
• mustard

Instructions

1. 1 Preheat the oven to 350 degrees F (175 degrees C). Oil a 9x13-inch baking dish.
2. 2 Coat pork tenderloins generously with ¼ cup Dijon mustard. Heat 1 tablespoon oil in a large skillet over medium-high heat; brown tenderloins, turning to evenly brown. Transfer tenderloins to the prepared baking dish.
3. 3 Bake in the preheated oven for 20 minutes; flip and continue baking until desired doneness, about 20 minutes more.
4. 4 Meanwhile, melt butter in the same skillet over medium heat. Add shallots; cook until soft. Stir in Marsala, cream, and 1 tablespoon Dijon mustard; cook until reduced by half.
5. 5 Slice tenderloins; place on a serving dish. Spoon sauce over pork; serve.

By KOALAGIRL

Ingredients

• ✓ pork tenderloin
• olive oil
• greek seasoning
• salt
• black pepper
• apple juice
• cornstarch

Instructions

1. 1 Turn on a multi-functional pressure cooker (such as Instant Pot®) and select Saute function. Heat olive oil until shimmering, 3 to 5 minutes.
2. 2 Season pork tenderloin with Greek seasoning, salt, and pepper. Add to the preheated pot and cook until browned, about 3 minutes per side. Transfer to a plate. Pour apple juice into the pot; scrape up any pork bits left on the bottom. Set rack inside the pot and place tenderloin on the rack.
3. 3 Close and lock the lid. Select high pressure according to manufacturer's instructions; set timer for 10 minutes. Allow 10 to 15 minutes for pressure to build.
4. 4 Release pressure using the natural-release method for 10 minutes according to manufacturer's instructions. Quick-release any remaining pressure. Unlock and remove the lid. Lift out tenderloin and set aside to rest for 5 minutes.
5. 5 Meanwhile, remove 1/4 cup of the liquid from the pot and mix with cornstarch to make a slurry. Pour slurry back into the pot. Select Saute function and simmer sauce until thickened, about 5 minutes. Slice pork and drizzle sauce on top.

By Misty Noelle

Ingredients

• ✓ pork tenderloin
• salt
• pepper
• all-purpose flour
• vegetable oil
• salad dressing
• honey
• onion soup mix

Instructions

1. 1 Preheat oven to 350 degrees F (175 degrees C).
2. 2 Trim any excess fat from pork and pat dry with a paper towel. Season with salt and pepper. Dust with flour, shaking off any excess.
3. 3 In a large skillet, heat 1 to 2 tablespoons of vegetable oil over medium-high heat. Sear the pork in the oil, rotating to brown evenly all sides. Transfer to a baking dish just large enough to fit the tenderloin.
4. 4 In a bowl, stir together the Russian-style salad dressing, honey, and onion soup mix. Pour evenly over the tenderloin, rolling the meat to coat on all sides. Cover with aluminum foil.
5. 5 Bake, covered, in the preheated oven for 30 minutes, basting with glaze every 10 minutes. Remove foil and continue baking another 30 minutes, or until pork is no longer pink in the center.

By Christine

Ingredients

• ✓ pork tenderloin
• tomato
• onion
• garlic
• water
• oregano
• brown sugar
• ancho chile powder

Instructions

1. 1 Place pork tenderloin into a slow cooker.
2. 2 Stir tomatoes, onion, garlic, water, oregano, brown sugar, and ancho chile powder together in a bowl. Pour mixture over pork tenderloin.
3. 3 Cover and cook on Low for 6 hours.
4. 4 Remove tenderloin from the slow cooker. Slice or chop; serve topped with some tomato sauce from slow cooker.

By Carrie C

Ingredients

• ✓ pork tenderloin
• salt
• pepper
• whole grain mustard
• brown sugar
• thyme
• onion
• aluminum foil

Instructions

1. 1 Preheat the oven to 350 degrees F (175 degrees C).
2. 2 Generously season tenderloin with salt and pepper. Set aside. In a small mixing bowl, whisk together mustard, brown sugar, and thyme.
3. 3 Place a large sheet of aluminum foil onto a baking sheet. Place onion slices in the center of the foil, in a single layer. Place pork over onions and brush with 1/2 of mustard mixture.
4. 4 Bring up foil sides. Double fold top and ends to seal packet, leaving room for heat circulation inside. Bake for 40 to 45 minutes or until the internal temperature reads 130 degrees F (55 degrees C).
5. 5 Remove from the oven. Open packet carefully by cutting along top fold with a sharp knife, allowing steam to escape. When uncovered, brush with remaining mustard mixture. Leaving the packet open, broil for about 1 minute or until a nice crust forms on top. Remove from the oven and allow tenderloin to rest for 10 to 15 minutes before slicing and serving.

By Reynolds KitchensR

Ingredients

• ✓ pork tenderloin
• rosemary
• thyme
• salt
• black pepper
• bacon
• garlic powder
• brown sugar

Instructions

1. 1 Preheat the oven to 375 degrees F (190 degrees C). Line a baking sheet with parchment paper.
2. 2 Season tenderloin with rosemary leaves, thyme, salt, and pepper. Wrap bacon around tenderloin and secure with toothpicks. Sprinkle garlic powder over bacon, then pack brown sugar around tenderloin.
3. 3 Cook in the preheated oven until an instant-read thermometer inserted into the center reads at least 145 degrees F (63 degrees C), 35 to 40 minutes.

By MEKANIOD

Ingredients

• ✓ pork tenderloin
• chili powder
• black pepper
• cumin
• salt
• hot pepper jelly
• balsamic vinegar

Instructions

1. 1 Preheat oven to 450 degrees F (230 degrees C).
2. 2 Whisk chili powder, black pepper, ground cumin, and salt together in a small bowl. Rub spice mixture onto all sides of pork tenderloin. Place tenderloin in a shallow roasting pan.
3. 3 Roast tenderloin in the preheated oven until no longer pink in the center, about 30 minutes. An instant-read thermometer inserted into the center should read 150 degrees F (65 degrees C).
4. 4 Stir pepper jelly and balsamic vinegar together in a saucepan over low heat until jelly is completely melted, 1 to 2 minutes. Brush pepper jelly mixture over pork tenderloin and continue to bake tenderloin until jelly coating is hot, about 5 minutes more. Let pork rest for 5 minutes before slicing.

By walshmartin

Ingredients

• ✓ pork tenderloin
• balsamic vinegar
• garlic
• rosemary
• honey
• sea salt
• pepper

Instructions

1. 1 Whisk balsamic vinegar, garlic, rosemary, honey, salt, and pepper together in a bowl. Place pork in a resealable plastic bag and pour balsamic mixture on top to coat. Squeeze out excess air, and seal the bag. Place the bag in a container to avoid leaks, and marinate in the refrigerator for 6 to 8 hours.
2. 2 Preheat the oven to 425 degrees F (220 degrees C).
3. 3 Remove pork from the marinade and shake off excess. Place pork in a roasting pan or baking dish. Reserve marinade.
4. 4 Roast pork in the preheated oven until slightly pink in the center, about 25 minutes. An instant-read thermometer inserted into the center should read at least 145 degrees F (63 degrees C). Remove pork from the oven, place on a cutting board, and cover loosely with aluminum foil. Let rest for 10 to 20 minutes.
5. 5 While pork is resting, pour marinade into a small saucepan and bring to a boil. Reduce heat to medium-low and simmer for 10 minutes. Serve with the roasted tenderloin.

By maryjmohler

Ingredients

• ✓ pork tenderloin
• orange juice
• soy sauce
• rosemary
• garlic
• salt
• black pepper

Instructions

1. 1 Make the orange marinade by whisking together the orange juice, soy sauce, rosemary, and garlic. Pour over pork tenderloin and marinate for at least one hour, preferably overnight.
2. 2 Preheat oven to 400 degrees F (205 degrees C). Drain pork, reserving the marinade, and place on a baking sheet. Season with salt and pepper to taste. Roast for about 20 minutes until internal temperature has reached 145 degrees F (63 degrees C).
3. 3 Meanwhile, strain the reserved marinade and bring it to a simmer in a small saucepan. Serve this as a sauce for the meat.

By JUDY MALLORY

Ingredients

• ✓ pork tenderloin
• panko bread crumb
• parsley
• garlic powder
• onion powder
• black pepper
• olive oil

Instructions

1. 1 Stir panko bread crumbs, parsley flakes, garlic powder, onion powder, and black pepper together in a bowl. Dip tenderloin slices in the crumb mixture to coat both sides.
2. 2 Heat olive oil over medium-high heat in a skillet and fry the pork until the crumb coating is browned and the pork is no longer pink inside, 2 to 3 minutes per side. An instant-read meat thermometer inserted into the center of the pork should read at least 145 degrees F (65 degrees C).

By dferrell2

Ingredients

• ✓ pork tenderloin
• water
• salt
• white sugar
• maple syrup
• garlic powder
• pink salt

Instructions

1. 1 Mix water, kosher salt, sugar, maple syrup, garlic powder, and curing salt until dissolved.
2. 2 Place the pork loin in a large bag or food-safe container large enough to completely submerge it in the curing brine. Add brine and refrigerate for at least 3 days.
3. 3 Remove pork from brine and pat dry with paper towels; discard brine.
4. 4 Preheat a smoker to 180 degrees F (82 degrees C) according to manufacturer's instructions.
5. 5 Place pork onto wire racks. Place the racks into the smoker. Add wood chips according to manufacturer's directions. Smoke until pork is slightly pink in the center, about 2 1/2 hours. An instant-read thermometer inserted into the center should read at least 145 degrees F (63 degrees C). Let cool before slicing.

By Mike E

Ingredients

• ✓ pork tenderloin
• salt
• black pepper
• olive oil
• plum
• balsamic vinegar
• brown sugar
• honey
• blueberry juice

Instructions

1. 1 Preheat oven to 400 degrees F (200 degrees C). Line a baking sheet with foil.
2. 2 Season the pork tenderloin with salt and pepper. Heat olive oil in a heavy skillet over high heat until the oil shimmers; gently lay the tenderloin into the hot oil. After about 1 minute, gently loosen the meat from the bottom of the skillet, if necessary. Cook until the pork is seared a golden brown color, about 3 minutes per side. Transfer the pork to the lined baking sheet.
3. 3 Roast the seared tenderloin in the preheated oven until a thermometer inserted into the center of the pork reads at least 145 degrees F (63 degrees C), about 15 minutes. Remove the pork from the oven and allow to rest for 10 minutes before slicing into medallions.
4. 4 Cook the plums, balsamic vinegar, brown sugar, honey, and blueberry juice in a small saucepan over medium-low heat, stirring often, until the plums are soft, about 10 minutes. Transfer the sauce to a blender and blend until smooth. Return the sauce to the saucepan and simmer until reduced and thickened to the consistency of apple butter, about 5 more minutes. Spoon plum sauce over the sliced pork to serve.

By Allrecipes Member