GRILLED PORK TENDERLOIN WITH OUZO- PLUM GLAZE
IN OUR backyard in Ikaria we have three old, lumbering plum trees. Each year they provide us with plums to savor raw, plums for jams, jellies, spoon sweets, and chutneys, and other recipes that evolve on a lark, based on what happens to be on hand on a given day in my summer cupboard. This is one of them.
- 3 tablespoons olive oil
- 1⁄2 cup strained fresh orange juice
- 2 tablespoons sherry vinegar
- 1 (2- pound) pork tenderloin, trimmed
- For the glaze
- 2 cups coarsely chopped fresh pitted prune plums or damson plums
- 1⁄2 cup sugar
- 2⁄3 cup ouzo or other anise flavored liqueur
- 3 tablespoons extra virgin olive oil
- 1 large red onion, fi nely chopped
- 1⁄3 cup strained fresh orange juice
- 4 tablespoons balsamic vinegar
- 4 fresh sage leaves, finely chopped
- 2 bay leaves, cracked
- 4 whole cloves
- Salt and freshly ground black pepper to taste
- Vegetable oil for brushing grill rack
Instructions:
- Whisk together the olive oil, orange juice, and sherry vinegar in a small bowl and pour the mixture into a resealable plastic bag. Place the tenderloin in the bag, turn to coat, seal, and refrigerate for 2 hours.
- In the meantime, make the glaze: Place the plums, sugar, and ouzo in a large bowl and let marinate, covered, at room temperature, for 1 hour.
- Heat the olive oil in a medium saucepan over medium heat and sauté the onion until soft and lightly colored, about 12 minutes. Add the plums and their juices as well as the orange juice, balsamic vinegar, sage, bay leaves, and cloves. Bring to a boil over high heat. Reduce the heat to medium- low, season with salt and pepper, and cook the sauce uncovered for 35 to 40 minutes, or until it is very thick and jamlike in consistency. Remove the bay leaves and cloves. Transfer the sauce to the bowl of a food pro cessor and purée until very smooth. There will be more glaze than needed for the recipe; save the remainder in a lidded jar in the refrigerator or serve with the pork, as well as with other grilled meats, almost like a chutney.
- Heat the grill to medium and lightly oil the grill rack.
- Remove the pork from the marinade and wipe dry. Season generously with salt and pepper. Place on the grill, and cook for about 10 minutes per side, turning every 4 to 5 minutes. Brush with the glaze during the last 6 to 7 minutes of grilling. Remove, let rest for a few minutes, and serve accompanied by the plum glaze.