- 4
Ingredients
- 1 tsp. grated peeled fresh ginger
- 1/2 tsp. kosher salt, divided
- 1/4 tsp. freshly ground black pepper, divided
- 1 (1 lb.) pork tenderloin, trimmed
- 1 tsp. olive oil
- 2 1/2 Tb. minced shallots, (about 1 medium)
- 2 c. chopped peeled ripe plums, (about 4 medium)
- 1 Tb. brown sugar
- 1/4 tsp. ground ginger
- 1/4 c. dry white wine
- 1 tsp. balsamic vinegar
- 1 tsp. butter
- 1 Tb. chopped walnuts, toasted
Preparation
Step 1
1. Combine fresh ginger, 1/4 tsp. salt, and 1/8 tsp. pepper. Cut pork crosswise into 8 pieces; rub pork with ginger mixture. Let stand 15 minutes.
2. Heat oil in a large nonstick skillet over medium heat. Add shallots; cook 5 minutes or until tender, stirring frequently. Stir in remaining 1/4 tsp. salt, 1/8 tsp. pepper, plums, sugar, and ground ginger. Cook 8 minutes or until plums are tender; stir in wine and vinegar. Reduce heat; simmer 10 minutes. Add butter; stir until butter melts.
3. Heat a large nonstick skillet over medium-high heat. Coat pan with cooking spray. Add pork to pan; cook for 3 minutes on each side or until desired degree of doneness. Serve the sauce over pork. Sprinkle with walnuts.
Each serving=232 calories
Good with polenta and Sauteed Sugar Snap Peas