Ingredients with Measurements:
- 1 pork tenderloin (about 1 pound)
- 1/2 cup of plum jam
- 1/4 cup of balsamic vinegar
- 2 tablespoons of soy sauce
- 1 tablespoon of Dijon mustard
- 1 tablespoon of smoked paprika
- 1 teaspoon of garlic powder
- Salt and pepper to taste
- Olive oil for cooking
Special equipment needed:
- Grill or smoker
- Meat thermometer
Step-by-step instructions:
1. Preheat your grill or smoker to medium-high heat (around 375°F).
2. In a small bowl, whisk together the plum jam, balsamic vinegar, soy sauce, Dijon mustard, smoked paprika, garlic powder, salt, and pepper until well combined.
3. Brush the pork tenderloin with olive oil and season with salt and pepper.
4. Place the pork tenderloin on the grill or smoker and cook for about 20-25 minutes or until the internal temperature reaches 145°F, flipping it halfway through.
5. Brush the plum and balsamic glaze on the pork tenderloin during the last 5-10 minutes of cooking, making sure to coat it evenly.
6. Once the pork tenderloin is cooked and glazed, remove it from the grill or smoker and let it rest for 5-10 minutes before slicing and serving.
Time:
Preparation time: 10 minutes
Cooking time: 20-25 minutes
Temperature:
Grill or smoker temperature: 375°F
Internal temperature of pork tenderloin: 145°F
Serving size:
This recipe serves 4 people.
Nutritional information:
Calories per serving: 300
Fat: 7g
Carbohydrates: 31g
Protein: 28g
Sodium: 560mg
Sugar: 26g
Substitutions for ingredients:
- You can use any other fruit jam instead of plum jam.
- Apple cider vinegar can be used instead of balsamic vinegar.
- Tamari or coconut aminos can be used instead of soy sauce.
- Regular paprika can be used instead of smoked paprika.
Variations:
- You can add some chopped fresh herbs like rosemary or thyme to the glaze for extra flavor.
- You can use chicken or beef instead of pork tenderloin.
Tips and tricks:
- Make sure to let the pork tenderloin rest before slicing it to keep the juices inside.
- You can double the glaze recipe if you want to have some extra for dipping or serving on the side.
- If you don't have a grill or smoker, you can cook the pork tenderloin in the oven at 375°F for about 20-25 minutes, brushing the glaze on during the last 5-10 minutes of cooking.
Storage instructions:
- Store any leftover pork tenderloin in an airtight container in the refrigerator for up to 3 days.
Reheating instructions:
- To reheat the pork tenderloin, place it in a baking dish and cover it with foil.
- Bake it in the oven at 350°F for about 10-15 minutes or until heated through.
Presentation ideas:
- Slice the pork tenderloin and arrange it on a platter.
- Drizzle some extra glaze on top and garnish with fresh herbs or sliced plums.
Garnishes:
- Fresh herbs like rosemary or thyme
- Sliced plums
Pairings:
- Roasted vegetables like carrots, Brussels sprouts, or sweet potatoes
- A side salad with mixed greens and a vinaigrette dressing
- Mashed potatoes or rice
Suggested side dishes:
- Roasted vegetables
- Side salad
- Mashed potatoes or rice
Troubleshooting advice:
- If the pork tenderloin is not cooked through, continue cooking it until the internal temperature reaches 145°F.
- If the glaze is too thick, you can thin it out with a little bit of water or vinegar.
Food safety advice:
- Make sure to cook the pork tenderloin to an internal temperature of 145°F to ensure it is safe to eat.
- Always wash your hands and surfaces before and after handling raw meat.
Food history:
- Balsamic vinegar is a traditional Italian vinegar made from grape must and aged in wooden barrels.
- Plum jam is a sweet spread made from cooked plums and sugar.
Flavor profiles:
- The pork tenderloin is smoky and savory, while the glaze is sweet and tangy with a hint of smokiness from the paprika.
Serving suggestions:
- Serve the pork tenderloin with a side of roasted vegetables and a glass of red wine.
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