Grilled Pork Tenderloin With Black Plum Sauce And Peach Relish

• Plum Sauce
• 1/2 pound (about 2) black plums, pitted and chopped
• 1 tablespoon soy sauce
• 1/2 tablespoon grated fresh ginger
• 1 clove garlic, minced
• 2 scallions, white and light green parts sliced; reserve and slice the dark part for the relish
• 1 star anise
• 1/4 teaspoon brown mustard seed
• 1/8 cup mirin
• 1/8 cup rice wine vinegar
• 1 1/2 tablespoons dark brown sugar
• 1/8 teaspoon black pepper
• 1 pinch salt
• Pork and Fresh Peach Relish
• 1 pork tenderloin, about 1 1/2 pounds
• Salt and freshly ground black pepper to liberally season pork
• 1 tablespoon vegetable oil
• 1 ripe peach, peeled, pitted and cut into medium dice
• 1 handful (about 1/4 cup) cilantro, stems included, chopped finely
• 1/2 shallot, minced
• 1 tablespoon fresh basil (I used Thai), chopped finely
• Juice and zest of half a lime
• 1 pinch salt

1. Place ingredients in a saucepan and bring to a low rolling boil. Reduce heat and simmer 20 minutes.
2. Remove star anise. Using a immersion blender or regular blender, blend until smooth. Set aside.
3. Get your grill going. Rub tenderloin with vegetable oil and season with salt and pepper. Place on a hot grill and cook 8 to 10 minutes per side. After you cook the first side, baste with a bit of your plum sauce. Remove from grill to rest.
4. Combine the peaches, cilantro, shallot, basil, lime juice, reserved green parts of scallions, zest, and pinch of salt in a bowl to combine.
5. Slice rested pork, drizzle with more plum sauce, top with peach relish, and serve with rice and additional plum sauce and relish.

sauce, black plums, soy sauce, ginger, clove garlic, scallions, anise, brown mustard seed, mirin, rice wine vinegar, brown sugar, black pepper, salt, pork tenderloin, salt, vegetable oil, peach, handful, shallot, fresh basil, lime, salt

Taken from food52.com/recipes/60090-grilled-pork-tenderloin-with-black-plum-sauce-and-peach-relish (may not work)