I enjoy pork tenderloin as much as the next person, but I sometimes find it b-o-r-i-n-g! Looking for different ways to dress it up, I stumbled on this recipe for plum compote from Food52.The recipe makes more than you need for 2 pork tenderloins, but you can keep the rest in the fridge for a week. I love the flavour profile of this compote, which is sort of like a chutney. It's sweet, tart, spicy and filled with umami.
I'm very excited to now bring you easily printable recipes. I've been asked by several people if this was possible and up until now, I hadn't found the right way to do it. This past weekend, I found it. It still needs to be tweaked somewhat (esthetically speaking) and I'm working on that. In order to print the recipes, just hit the print icon and go to town. I hope you enjoy it. Especially you, Annie, my loyal fan.
- 1 lbs pitted, chopped plums
- 1/2 cup dark brown sugar, or a bit more depending on the sweetness of the fruit
- 1/4 cup rice wine vinegar
- 1/4 cup finely minced onion
- 1 minced jalapeno or other hot pepper
- 1 teaspoon mustard seed, cracked
- 2 cloves garlic, minced
- 1 tablespoon candied ginger
- Salt & Pepper
- Bring all ingredients except plums to a boil.
- Stir in the plums. Reduce heat and simmer very slowly until thick and syrupy, about 45 minutes.
- Depending on your preference for consistency, either puree in small batches in the blender, blend with a stick blender, or mash with a potato masher.
- The sauce may be made two days in advance. You might find yourself tempted to dip an eggroll in it, or serve it with goat cheese.