We never need an excuse to grill up a beautiful pork tenderloin, but stone fruit season makes summer grilling extra fun. The rich sugars in plums, peaches, cherries, pair perfectly with the smoky flavors of grilled pork. In this recipe, the pork soaks up every bit of the rich plum sauce, making for an irresistible combination.
2 pork tenderloins
8 medium plums, diced small
¼ cup of honey
¼ cup balsamic vinegar
Sea salt
Olive oil
Season both pork tenderloins with olive oil and sea salt. Place pork on the grill. While the pork is grilling, start your plum sauce.
Place diced plums in a saucepan with a sprinkle of sea salt. Over low heat, add in the honey and balsamic vinegar. Turn up the heat to medium and sauté plums until bubbly. Then, turn down the heat to a low simmer.
Don’t forget to turn your pork tenderloin on the grill. Sauté plums for another 8 minutes, adding more balsamic if the mixture seems dry.
The plum sauce will be done when the plums are soft and infused with the sweet honey and tangy balsamic flavor. Once the pork is cooked, take off the grill and let rest for 10 minutes.
Slice, and place on a platter. Spoon the plum sauce over the pork. This dish is best served over goat cheese mashed potatoes.
