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Pork Tenderloin Cutlets With Plum Glaze

1 (1 lb) pork tenderloin, trimmed
34 teaspoon salt
14 teaspoon fresh coarse ground black pepper
12 cup plum jam or 12 cup plum preserves
1 tablespoon brown sugar
1 tablespoon grated peeled fresh ginger
2 cloves garlic, crushed with garlic press
1 tablespoon fresh lemon juice
12 teaspoon ground cinnamon
4 large plums, each pitted and cut in half (1 pound)


Prepare grill. 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. With meat mallet or between two sheets of plastic wrap or waxed paper with rolling pin, pound meat to 1/4-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 over medium heat, 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, just after lose their pink color throughout, and plums are hot, about 3 minutes longer.

Source: www.food.com