The hardest part was grinding the coriander to make a seasoning for the chops. Well, it wasn't actually hard. I ground the coriander seeds in my coffee grinder. Then I mixed it with seasoned salt and coated both sides of my pork cutlet. I grilled both sides, then put it in the oven in a ramekin to cook a little more because it was a really thick chop. Pour on the sauce and enjoy. Preferably with a glass of wine, but I am taking mine to work in a plastic container. Oh well! Hope Lee likes it. He has to grill his own chop.
Pork Tenderloin with Plum BBQ Sauce (Plums)
Servings: 4 Level: Easy
Recipe from the SLO Veg website:
Ingredients: 1/2 cup sugar 1 cup water 1 (1-inch) piece peeled ginger, grated 4 plums, sliced 1 teaspoon five-spice powder 1/2 lemon, juiced 1/3 cup hoisin sauce 2 pork tenderloins, silver skin removed Vegetable oil 2 tablespoons grill seasoning 1 tablespoon ground coriander
Directions: Heat a grill pan, broiler or grill to high heat. Heat the sugar and water in a medium pot over medium-high heat. When the mixture reaches a bubble, reduce the heat to medium-low and add the ginger, plums and five-spice powder. Simmer for 10 minutes, then stir in the lemon juice. Remove from the heat and let cool for about 5 minutes. Add the plum mixture to a blender or food processor and process until smooth. Pour into a medium bowl and stir in the hoisin sauce. Reserve. While the plums are cooking, put the pork tenderloins on a sheet pan and coat with oil, grill seasoning and coriander. Grill, or broil 6 inches from heat, until just firm, about 20 to 22 minutes. Remove from the grill to a cutting board and tent with foil. Let rest for about 5 minutes, then slice and arrange on a platter. Top with the plum barbecue sauce and serve.
|Plum sauce is ready for the beautiful pork tenderloin cutlets|