Pork Tenderloin with Fresh Plum Sauce

Original Recipe: Eating Well After Weight Loss Surgery, edited by the fab 

intern Lumi Bota to follow our program guidelines

When we were trying to come up with an Asian-style pork recipe, almost every one we researched contained hoisin sauce (very heavy on sugar). So we 

concocted this plum sauce, which not only tastes incredible, but is

incredibly versatile as well.

Yield: 4 servings

Ingredients:

1 teaspoon paprika

1 packet artificial sweetener (Splenda or Sweet ‘N Low)

½ teaspoon allspice

¼ teaspoon nutmeg

½ teaspoon cayenne pepper

1 teaspoon ground ginger

½ teaspoon ground thyme

1 pound lean pork tenderloin 

Fresh plum sauce (makes approximately 1 cup):

Cooking spray

½ cup onion, chopped

3 large red or purple plums, peeled, seeded and chopped

1 clove garlic, minced

1 tablespoon tomato paste

½ small jalapeno pepper, seeded and minced

1 tablespoon balsamic vinegar

1 tablespoon light soy sauce

Brown-sugar artificial sweetener (1 teaspoon equivalent)

Method of preparation:

1.      To make the plum sauce: coat a nonstick saucepan with cooking spray. Heat and sauté onion until just translucent. Add all other ingredients and cook over low flame for 10 minutes until thick. Let cool slightly, pour into food processor, and blend until smooth.

2.      Preheat the oven to 375° F.

3.      In a small bowl, mix all spices and sweetener together to form a dry rub.

4.      Rub spice mixture all over tenderloin and bake, uncovered, for 15 minutes.

5.      Spoon ¼ cup of the plum sauce onto tenderloin and bake for another 10 minutes.

6.      ENJOY!!!