Tuesday, June 28, 2011

Roast Pork With Plum BBQ Sauce

Pork cut open to check for doneness

A full platter

The Sauce

Ready to Eat!

Tonight we tried this pork roast (recipe adapted from "Cooking Light". It was moist, juicy, and full of flavor.

serves 12 ( 5 points +)

  • 1T. canola oil
  • 1 c. onion, chopped
  • 2 garlic cloves, minced
  • ¼ c. packed brown sugar
  • ¼ c. rice wine vinegar
  • ¼ c. ketchup
  • 2 T. low-sodium soy sauce
  • 2 tsp. dry mustard
  • 1 tsp. ground ginger
  • ½ tsp. black pepper
  • ⅛ tsp. crushed red pepper flakes
  • 1-½ lbs. black plums, sliced and pitted

  • 4 lbs. pork tenderloin
  • salt and pepper to taste

Heat a large saucepan over medium heat. Add 1 T. canola oil. Add onion and garlic. Cook for five minutes, stirring frequently. Add remaining sauce ingredients. Partially cover, reduce heat and cook for 30 minutes or until plums break down and sauce thickens, stirring occasionally.

Preheat oven to 450.

Heat a large nonstick skillet coated with cooking spray. Sprinkle pork with salt and pepper; brown on all sides. Place pork on a jelly roll pan lined with foil. Spoon ¼ c. sauce on top of pork. Bake for 20 minutes. Turn and spoon ¼ c. sauce on other side of pork. Bake until meat thermometer registers between 140-150 (about 20 minutes). Let stand for 10 minutes before slicing thinly.

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