Pork Tenderloin Cutlets With Plum Glaze
- 1 (1 lb) pork tenderloin, trimmed
- 3/4 teaspoon salt
- 1/4 teaspoon fresh coarse ground black pepper
- 1/2 cup plum jam or 1/2 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
- 1/2 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.
pork tenderloin, salt, fresh coarse ground black pepper, plum, brown sugar, fresh ginger, garlic, lemon juice, ground cinnamon
Taken from www.food.com/recipe/pork-tenderloin-cutlets-with-plum-glaze-40604 (may not work)