Ingredients serves 4:
1 large pork tenderloin (about 21 oz/60 dkg), 1/4 teaspoon ground black pepper, 1 teaspoon mustard, 4 tablespoon cooking oil, salt
Sauce: 17 1/2 oz/50 dkg damson plums or 1 jar plum compote (12 1/3 oz/35 dkg), 1 3/4 oz/5 dkg butter, 2 heaping tablespoon granulated or brown sugar, 2/3 cup /1 1/2 dl semi-dry white wine, 1/8 teaspoon ground cloves, 2 cloves garlic, fresh ginger root about the size of a walnut, 1 tablespoon cornstarch, salt, ground black pepper
Prepare the meat as you would with tenderloin, that is, after removing any membranes rub with ground black pepper and mustard, wrap in oiled tin foil and marinate in the refrigerator for 2-3 days. Remove from the foil, salt, and brown the meat all around in a skillet on high heat in a bit of hot oil. Afterwards, place in a 400°F/200°C (380°/190°C convection oven) and bake 16-20 minutes. While the roast is baking, prepare the sauce. Wash and cut the plums in half, remove the pits. If using compote, drain the fruit first before cutting in half. Melt the butter in a saucepan, add the sugar and brown (caramelize) it a bit. Add the wine, and season with cloves, crushed garlic and peeled grated ginger. Add the plums and cook 5 minutes. Blend the cornstarch in about 3 1/2 oz/1 dl cold water and thicken the plum wine liquid with it. Only boil it for about a minute. If it is too thick, thin with a little water or wine. If using compote, it does not require cooking and it is sufficient merely to heat it up in the ready sauce. At serving time, slice the meat – it is best if the center is pink but not bloody – and place on a serving platter. Pour the garlic-ginger-plum sauce around it. Best served with either rice or mashed potatoes.
Preparation time: 40 minutes + marinating the meat
Calories per serving: 459 (without a side dish)
Skill: Easy to prepare