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Pork in plum sauce recipe

Pork in plum sauce recipe

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  • Recipes
  • Ingredients
  • Meat and poultry
  • Pork

This is an easy Chinese recipe for pork in a plum sauce. Great as part of a larger Chinese meal or by itself over rice.

11 people made this

IngredientsServes: 6

  • 2 tablespoons vegetable oil
  • 800g pork, cut into strips
  • 3 carrots, peeled and cut into strips
  • 2 cloves garlic, chopped
  • 2 tablespoons ground ginger
  • 2 tablespoons soy sauce
  • 1 to 2 teaspoons water
  • 3 to 4 tablespoons plum sauce
  • pepper, to taste
  • chopped fresh parsley, to taste
  • chopped spring onion, to taste

MethodPrep:10min ›Cook:15min ›Ready in:25min

  1. Heat the oil in a wok and when hot add the pork and cook until browned on all sides. Add the carrots, garlic, ginger, soy sauce and a little water. Cook and stir until heated through.
  2. Stir in the plum sauce and simmer for 5 to 7 minutes stirring occasionally. Season with pepper and garnish with parsley and spring onions.


You can use soy sauce to taste.

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Reviews & ratingsAverage global rating:(2)

Reviews in English (2)

The amount of ground Ginger added to this recipe over powers the dish. I suggest that you halve or even only add 2 Teaspoons of ground Ginger and not 2 Tablespoon as the recipe asks.Also add 2 Tablespoons of water rather than 2 teaspoons.I will give this recipe another try with adjustments to the ginger & water.-02 Jan 2014

Not the best recipe, it needs a lot of amendments to taste good, but I like the general idea of pork with plum sauce.-01 Sep 2017

Roasted Pork Tenderloin with Plum Sauce

Once again I am starting a post by whining about how I have no food growing in my yard, but jumping for joy at the generosity of my friends and neighbors, who do. Are you noticing the trend? My sweet neighbor Kimber has a big ol’ plum tree in her front yard. After eating half of the bowl she brought to the neighborhood BBQ last week, I started dreaming about plum recipes, so naturally I headed to her house in the middle of the night dressed in black and armed with a bag and some clippers. Just kidding. I sent my husband. In broad daylight. And I asked first, like a polite-mooching-neighbor should.

And he brought back the most perfect, juicy plums.

Remember this Spicy Peach BBQ Sauce from last summer? I wanted to do something similar, but with plums and a slightly different flavor profile. This one is kind of like sweet and sour meets BBQ Sauce and it goes great with one of OBB’s favorite cuts of meat: the pork tenderloin.

The first thing you’ll need to do is dice the plums up. Plums can be a little tricky to pit because they often don’t pull off the seed like other stone fruits do. If your plums are small and soft, you might find it easiest to cut it like you would a mango, like I did. Just slice right down next to the pit and you’ll get 2 large halves, then you can cut off the sides of the pit.

Quarter each of those big halves and you’ll be perfect.

Do that with the whole bunch. I should note that what you see in the photo below is not the whole bunch.

Stone fruits lend really well to sweet-savory sauces like this one. We’ll start with a base of sauteed onions and garlic and then add a little ketchup, soy sauce, ginger, mustard, red pepper flakes, brown sugar, and a hint of cloves.

Then in goes the diced plums.

That simmers for at least 30 minutes and transforms into this crazy-gorgeous crimson color. This sauce works really well to make ahead too. Whip it up the day before you need it and it will be thicker and have more intense flavor.

Give quick-cooking pork tenderloins a sear and then smother then in the sauce. Roast the tenderloins and the sauce caramelizes all over it.

Slice up your pork and serve it with extra sauce.

It has a really great sweet and savory flavor with a lot of levels. There’s sweetness from the plums and brown sugar, a little tang from the vinegar, and just a hint of spice from the red pepper. It pairs perfectly with pork, but would be really great with chicken too.


1 tablespoon canola oil, divided
1 cup chopped onion
2 garlic cloves, finely chopped
1/4 cup packed brown sugar
1/4 cup rice wine vinegar
1/4 cup ketchup
2 tablespoons low sodium soy sauce
2 teaspoons dry mustard
1 teaspoon ground ginger
1/2 teaspoon black pepper
1/8 teaspoon crushed red pepper
one pinch ground cloves
1 1/2 pounds black plums, pitted and quartered

2 (1 pound) pork tenderloins, trimmed if necessary
kosher salt
freshly ground black pepper

Heat a large saucepan over medium-high heat. Add 1/2 tablespoon canola oil to pan, and swirl to coat. Add onion and garlic sauté 5 minutes, stirring constantly. Add sugar and the next 9 ingredients (through plums) bring to a boil. Reduce heat, and simmer, partially covered, for 30-40 minutes or until plums break down and sauce thickens, stirring occasionally. Remove from heat. Give it a taste and adjust if necessary adding a sprinkle of kosher salt or a little more sugar if needed for sweetness. If fruit is slightly bitter, the salt should combat that. (This sauce can be made a day in advance.)

Heat a large skillet over medium-high heat. Add 1/2 tablespoons oil to pan swirl to coat, adding more oil if necessary. Sprinkle pork evenly with salt and black pepper. Add pork to pan sauté 7 minutes, turning to brown on all sides.

Transfer pork to a foil-lined jelly-roll pan coat with about 1/2 cup plum sauce and use a spoon to spread it around on the pork. Roast pork at 450° for 15 minutes. Remove pork from oven. Turn pork over coat with an additional 1/2 cup plum sauce. Roast 10 minutes or until a thermometer inserted in thickest portion of pork registers 155°. Remove from pan let stand 10 minutes. Slice crosswise. Serve with remaining plum sauce.

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Pre-heat the oven to the highest setting (230 °C).

Place the pork onto a roasting tray lined with foil and pat the skin dry using some kitchen paper.

Generously season the skin of the pork with salt and fennel seeds, making sure that the seasoning gets into the scored skin of the pork.

Roast in the oven for about 30-40 minutes or until the skin of the pork has turned to crackling. (Skin should be golden brown and crispy).

Remove the pork from the oven and place the onion, carrots, celery and garlic under the pork.

Reduce the heat to 150 °C and return the pork to oven, roasting for a further 2-3 hours or until the meat is meltingly tender and pulls apart easily using a fork.

When the pork is ready, remove the crackling and set aside.

Pull the meat apart (using two forks) and toss the meat in the sticky plum sauce.

Cut up the crackling and serve alongside the pulled pork with coleslaw.

Serving suggestion: Can also be served in freshly baked oven rolls with extra plum sauce.

Just so there isn’t any confusion. Slow-smoking your ribs for five to six hours makes for the best ribs. Argue if you must, but that’s pretty much just fact. That said, you can still make yourself some unbelievably good ribs without all that expensive specialty equipment and barbecue paraphernalia.

One of the great things about this relatively easy recipe for pork ribs with plum barbecue sauce is its flexibility. You can complete the steps in stages, refrigerating as necessary and finishing the ribs only when you’re ready — there’s no need to spend your afternoon get-together babysitting baby backs all day. Now, I realize that some of you die-hard smokers might chafe at my use of word “babysitting”, but for those of us unburdened by patience and expertise, I promise you that “babysitting” is indeed the correct word.

It takes time and talent — a lot of time and talent — to properly smoke ribs, and noobies like me are constantly chasing our mistakes around the grill: opening the lid to peek too often starting with cold meat not using a digital thermometer using green wood — the potential pitfalls for a would-be pitmaster go on and on. Pros on the other hand, can prep in the morning and spend most of the afternoon on a lawn chair reading Clive Cussler novels and drinking a beer and they will still make your pork taste like microwaved turkey bacon in comparison.

While the spicy plum barbecue sauce we use for this recipe is outstanding, feel free to use your favorite sauce or rub as they all should work equally well for these ribs — a fruit-based barbecue sauce isn’t always the easiest sell, we know.

Pork Tenderloin With Red Wine and Plum Sauce

Although not exactly braising per se, this pork tenderloin is getting some grill pan-searing here, which is followed by a 20-minute roasting at medium-high temperature. Now we’ll have plenty of time to put together a delicious plum sauce made with red wine. Our suggestion is to serve the meat thus flavored over rice.

More Pork Chops Recipes

Here are some more easy pork dinner recipes to try:

Love this Pork in Plum Sauce recipe? Follow me on Pinterest, Instagram, and Facebook for more!

If you try this recipe, I would really appreciate it if you would please leave a comment and star rating. Thanks!

Pork in plum sauce recipe - Recipes

This is one of those dishes that looks like you slaved over yet is really as simple as it gets.

“Pork Tenderloin with Plum Sauce” may have only seven ingredients, but it delivers on flavor and presence so much that it’s definitely worthy of being served to company.

This recipe is from the new “Tuscan Women Cook: Nonnas. Memories. Recipes.” (self-published), of which I received a review copy. It’s by Coleen Kirnan with Rhonda Vilardo, who run the aforementioned Tuscan Women Cook, a culinary immersion program in Italy, in which students learn authentic, time-honored dishes during hands-on, week-long classes.

The recipes in the book are inspired by the family recipes and culture of the Val d’Orsia region of Tuscany, just south of Siena.

Recipes such as “Zuppa di Stracci” (“Stracciatella Soup”), “Ravioli di Ricotta ed Erbe Aromatiche” (“Ravioli with Ricotta and Herbs”), and “Melanzane alla Parmigiana” (a lighter version of “Eggplant Parmesan” that forgoes breading and frying) are sure to appeal to any Italian food lover.

“Filetto di Maiale con Prugne e Pistachio” or “Pork Tenderloin with Plum Sauce” makes use of a mix of pistachios and prunes (yes, dried plums) in two ways.

First, a pork tenderloin is cut and opened up, then stuffed with some of that mixture, before being rolled up around that filling and tied with twine. Second, the rest of the pistachios and prunes are simmered with a little wine and water, then the mixture blitzed in a food processor to create a smooth, thick, slightly chunky sauce to garnish the cooked pork.

Stuffing the pork tenderloin. Rolled and tied for cooking.

The pork loin is simmered in a covered pan with a little wine and water. The recipe didn’t specify how much water, so I added about 1/3 cup. The recipe instructed to simmer the pork on low heat for 15 minutes. As I stared at the sizeable 1 1/2-pound log of pork loin, I knew there was no way it was going to cook in only 15 minutes. Sure enough, it took closer to 30 minutes for the pork to reach the requisite 145-degree internal temperature measured on an instant-read thermometer. So, I changed the time in the recipe below.

As the pork loin neared being done, it looked rather unappetizingly pale gray in color. So once the liquid had all but evaporated, I added a smidge more oil to the pan and turned up the heat to sear the exterior of the loin, turning it over so that all sides took on a more attractive golden brown.

After resting, the loin was sliced to reveal its surprise filling.

After those minor tweaks to the recipe, what I was left with was very juicy, very tender pork married with the nuttiness of pistachios and the sweet, sticky, molasses-like taste of prunes that eats fancy.

Delicious and impressive looking yet so easy to make.

Pork Tenderloin with Plum Sauce

10 large dried prunes, pitted

1 3/4 ounces pistachios, shelled (about 1/3 cup)

Salt and freshly ground black pepper to taste

4 tablespoons extra-virgin olive oil

One pork tenderloin (about 1 1/2 pounds)

1/2 cup dry white wine or Vin Santo, divided use

Chop half of the prunes and pistachios. Combine them with the salt, pepper, and 1 tablespoon of the olive oil. Mix well. Cut the pork in half lengthwise, without cutting completely through. Fill the incision with the prune and pistachio mixture. Close up the pork. Tie in 4 or 5 places with butcher’s twine to secure it during cooking.

Combine the remaining prunes and pistachios with 1/4 cup of the wine and 1/2 cup water and simmer for 5 minutes. Transfer the mixture to a food processor and blend. Return mixture to the pot and simmer until reduced to a creamy consistency.

Heat 2 tablespoons of olive oil, the remaining 1/4 cup of wine, and 1/3 cup water to a 12-inch skillet over medium heat. Add the pork to the pan, cover, and cook for about 30 minutes, turning occasionally, until internal temperature is close to 145 degrees on an instant-read thermometer. Uncover, and allow to cook until most of the liquid is evaporated. Add 1 tablespoon of olive oil to the pan, and turn up the heat to medium-high. Sear the pork on all sides.

Remove pork to a serving plate, tent with foil, and let stand for 15 minutes before serving.

Slice and serve with the prune and pistachio mixture.

Adapted from “Tuscan Women Cook” by Coleen Kirnan with Rhonda Vilardo

Another Recipe to Showcase Prunes: Red Wine-Braised Duck Legs with Dried Plums

Pork in plum sauce recipe - Recipes

Pork Tenderloin with D'Noir™ Prune Sauce

Elegance comes in diff shapes, sizes, and taste! This is why the Farm Star Living team is excited to introduce a pairing that resonates elegance without the fuss. Imagine the earthy, juiciness of Sunsweet’s D’Noir™ prunes smothered over the crispy on-the-outside and tender on-the-inside, amazing flavor of a pork tenderloin. We have! Make your next dine-in experience rich and savory with our D’Noir™ prune sauce and pork tenderloin recipe. Bon appetit!

We’ve chosen D’Noir™ prunes for our sauce because they have been carefully selected from the Sunsweet® plums grown in the lush California orchards. Made without preservatives, there’s nothing to stand in the way of their incredible taste.

  • 1 8 oz package of Sunsweet® D’Noir Prunes
  • 2 cups Chicken or Vegetable Broth - divided
  • 3 tbsp Balsamic Vinegar
  • 1 tbsp Dijon Mustard
  • 2 tbsp Butter
  • Salt & Pepper
  1. Preheat oven to 425F
  2. Finely chop D’Noir™ prunes and combine sauce ingredients in a saucepan. Bring to a boil then simmer to thicken.
  3. While the D’Noir™ prune sauce cooks, heat a medium skillet to high heat. Pat pork tenderloin dry with paper towels, add salt and pepper, and sear for about two minutes per side until a crust has formed.
  4. Combine Brussels Sprouts, red onion, olive oil, salt and pepper to a medium bowl and mix to combine. Add mixture to skillet with pork tenderloin.
  5. Once sauce has thickened (about 5-10 minutes) pour sauce over pork tenderloin to fully coat. Add about 1 cup of chicken or vegetable broth to the skillet. Cover with foil and bake in the oven for 15-20 minutes or until the internal temperature of the tenderloin has reached 150-155 degrees Fahrenheit (for medium cook).
  6. Remove skillet from the oven and allow to rest for 5-10 minutes. Enjoy!

Servings 6.0 |C alories 283 | Total Fat 8g 12 % | Saturated Fat 4g | Monounsaturated Fat 2g | Sodium 110 mg | Total Carbohydrate 21g | Dietary Fiber 0.5g | Protein 32g | Vitamin A |2 % | Vitamin C 0 % | Calcium 0 % | Iron 9 %

Featured in Main Dishes: Sweet and Sour Pork หมูทอดปรี้ยวหวาน ( Moo Tod Preow Waan )

Currently rated:
Rated 4.5 Stars from 1462 reader reviews

Yield: 6 or more servings
Prep time: 10 minutes
Cooking time: 20 Minutes
Ready in: 30 Minutes

If you like Chinese style sweet and sour dishes, then you may also like this Thailand version of sweet and sour fried pork. While not at all the same dish, they have some things in common. In this recipe we deep-fry little squares of lean pork that have been lightly coated in coconut flour, giving them just a little breading to hold the sweet and sour sauce. The sauce itself is made by sauteing onion and sweet red peppers in a thick combination of tamarind pulp, plum sauce and sugar. The onions, and especially the chilies, impart an herbaceous flavor to the sweet sauce, making it just a little spicy. We combine the deep-fried pork with this sauce and cook it along with pineapple and tomatoes into a thick, sweet, and sticky plate of food that is more like a dessert than a main dish. A little goes a long way, so you'll need to plan a few other dishes to have with it. And don't, under any circumstances, think of eating all by yourself with just a spoon :-)

Ingredient List: What's in our Sweet and Sour Pork.

  • 400 Grams Pork Tenderloin
    (cut into small bite-sized pieces)
  • 3 Tablespoons Evaporated milk (unsweetened)
  • 2 Tomatoes
    (cut into wedges, about 2 cups)
  • 1 Cup Pineapple
    (cut into small chunks)
  • 1 large Brown or Yellow Onion
    (Cut in half, then sliced)
  • 2 red Thai Long Chilies
    (or other mild red pepper)
  • 1/3 Cup Sugar
  • 1/2 Cup Plum Sauce
  • 2 teaspoons Fish Sauce
  • 1 teaspoon Tamarind Paste

Basic Directions: How we make our Sweet and Sour Pork.

1) Marinate bite-sized pieces of pork loin in condensed milk.

2) Coat the pork in flour to create a light breading.

3) Fry the breaded pork in deep oil for 2 minutes.

4) Heat the sugar and plum sauce in big wok or frying pan until the sugar melts.

5) Cook the onions and peppers in the sugary sauce.

6) Add the pineapple and cook for 1 minute.

7) Add the deep-fried pork and cook for 5 minutes on low heat until it gets hot and sticky. Turn off the heat, toss in the tomatoes well, then serve.

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