Pork Tenderloin Cutlets with Plum Glaze
Instructions:
The cutlets and glaze can be prepped in advance—up to several hours ahead—and the grilling takes only minutes. Serve with ginger iced tea and scallion pancakes. 1 pork tenderloin (1 pound), trimmed 3â„4 teaspoon salt 1â„4 teaspoon coarsely ground black pepper 1â„2 cup plum jam or preserves 1 tablespoon brown sugar 1 tablespoon grated, peeled fresh ginger 2 garlic cloves, crushed with garlic press 1 tablespoon fresh lemon juice 1â„2 teaspoon ground cinnamon 4 large plums (1 pound), each pitted and cut in half
- Prepare outdoor grill for direct grilling over medium heat.
- Using sharp knife, cut tenderloin lengthwise almost in half, being careful not to cut all the way through. Open and spread flat like a book. Place tenderloin between two sheets of plastic wrap or waxed paper. With meat mallet or rolling pin, pound meat to 1â„4-inch thickness. Cut crosswise into 4 equal pieces; sprinkle cutlets with salt and pepper.
- In small bowl, combine plum jam, brown sugar, ginger, garlic, lemon juice, and cinnamon. Brush one side of each cutlet and cut side of each plum half with plum glaze. Place cutlets and plums on grill, glaze side down, and cook 3 minutes. Brush cutlets and plums with remaining plum glaze; turn pork and plums over and cook until cutlets are lightly browned on both sides and just lose their pink color throughout and plums are hot, about 3 minutes longer.
- Makes 4 maindish servings.
- Prep: 10 minutes
- Grill: 6 minutes