Pork with Ginger Plum Sauce
INGREDIENTS:
2 teaspoons grated fresh gingerroot
Salt and pepper to taste
1 1/ 2 pounds pork tenderloin (I used lean, boneless chops, sliced thin)
2 2/ 3 tablespoons olive oil, divided
1 cup finely chopped onion
3 cups fresh plums, peeled and chopped
2 tablespoons brown sugar (I used Brown Sugar Twin)
1/ 2 teaspoon ground ginger
1/ 2 cup white wine (or use white grape juice with splash of vinegar)
2 teaspoons balsamic vinegar
2 tablespoons butter (I omitted this)
2 tablespoons chopped pecans (I omitted this)
COOKING INSTRUCTIONS:
Combine gingerroot and salt and pepper. Slice pork into 12 thin pieces.
Rub pork slices with ginger mixture. Let rest for about 15 minutes.
In the meantime, heat 2 teaspoons olive oil in a large skillet over
medium heat; add onions and sauté for about 5 minutes; salt and
pepper to taste. Add plums, brown sugar and ground ginger; cook,
stirring frequently, for 6 to 7 minutes. Next, add wine (or juice/ vinegar)
and balsamic vinegar. Reduce heat and simmer for 10 minutes. Add
butter and stir until butter melts. Remove from heat.
In another large skillet over medium heat, cook pork in remaining 2
tablespoons olive oil for 3 to 4 minutes per side, or until it is no longer
pink. Pour sauce over pork, sprinkle with pecans and serve.
I counted this as Protein,Fruit,Fat. I served it with brown rice and broccoli spears. It was beautiful on a serving platter, and my family devoured it.
