Roast Pork Tenderloin with Plum Barbecue Sauce

Gluten Free
Dairy Free
Health score
16%
Roast Pork Tenderloin with Plum Barbecue Sauce
65 min.
8
245kcal

Suggestions

Ingredients

  • 0.5 teaspoon pepper black
  • 0.5 teaspoon pepper black freshly ground
  • 1.5 pounds plums black pitted quartered
  • 0.3 cup brown sugar packed
  • tablespoons canola oil 
  • 0.1 teaspoon pepper red crushed
  • teaspoons ground mustard dry
  •  garlic clove finely chopped
  • teaspoon ground ginger 
  • 0.3 cup catsup 
  • pound pork tenderloins trimmed
  • tablespoons soy sauce 
  • cup onion chopped
  • 0.3 cup rice vinegar 
  • 0.5 teaspoon salt 
  •  star anise 

Equipment

  • frying pan
  • sauce pan
  • oven
  • kitchen thermometer
  • aluminum foil

Directions

  1. Heat a large saucepan over medium-high heat.
  2. Add 2 tablespoons canola oil to pan, and swirl to coat.
  3. Add onion and garlic; saut 5 minutes, stirring constantly.
  4. Add sugar and the next 10 ingredients (through star anise); bring to a boil. Reduce heat, and simmer, partially covered, for 30 minutes or until plums break down and sauce thickens, stirring occasionally. Discard cloves and anise.
  5. Preheat oven to 45
  6. Heat a large skillet over medium-high heat.
  7. Add 2 tablespoons oil to pan; swirl to coat.
  8. Sprinkle pork evenly with 1/2 teaspoon salt and 1/2 teaspoon black pepper.
  9. Add pork to pan; saut 7 minutes, turning to brown on all sides.
  10. Transfer pork to a foil-lined jelly-roll pan; coat with 1/2 cup plum sauce. Roast pork at 450 for 15 minutes.
  11. 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 15
  12. Remove from pan; let stand 10 minutes. Slice crosswise.
  13. Serve with remaining plum sauce.

Nutrition Facts

Calories245kcal
Protein41.28%
Fat23.77%
Carbs34.95%

Properties

Glycemic Index
26.83
Glycemic Load
3.81
Inflammation Score
-5
Nutrition Score
18.53652165247%

Flavonoids

Cyanidin
4.79mg
Peonidin
0.26mg
Catechin
2.46mg
Epigallocatechin
0.2mg
Epicatechin
2.72mg
Epicatechin 3-gallate
0.65mg
Epigallocatechin 3-gallate
0.34mg
Isorhamnetin
1mg
Kaempferol
0.13mg
Myricetin
0.02mg
Quercetin
4.9mg
Gallocatechin
0.08mg

Nutrients percent of daily need

Calories:244.71kcal
12.24%
Fat:6.47g
9.95%
Saturated Fat:1.1g
6.85%
Carbohydrates:21.4g
7.13%
Net Carbohydrates:19.61g
7.13%
Sugar:17.63g
19.59%
Cholesterol:73.71mg
24.57%
Sodium:421.2mg
18.31%
Alcohol:0g
100%
Alcohol %:0%
100%
Protein:25.27g
50.55%
Vitamin B1:1.17mg
78.24%
Selenium:36.53µg
52.19%
Vitamin B6:0.97mg
48.29%
Vitamin B3:8.18mg
40.91%
Phosphorus:315.43mg
31.54%
Vitamin B2:0.44mg
25.94%
Potassium:675.4mg
19.3%
Zinc:2.37mg
15.79%
Manganese:0.26mg
13.19%
Vitamin C:10.16mg
12.32%
Magnesium:46.27mg
11.57%
Vitamin B5:1.14mg
11.39%
Vitamin B12:0.58µg
9.64%
Copper:0.18mg
9.1%
Iron:1.61mg
8.97%
Vitamin E:1.25mg
8.36%
Vitamin K:8.73µg
8.31%
Fiber:1.79g
7.14%
Vitamin A:343.61IU
6.87%
Calcium:28.96mg
2.9%
Folate:11.48µg
2.87%
Vitamin D:0.23µg
1.51%
Source:My Recipes