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Grilled Pork Tenderloin with Rosemary & Prune Reduction

This recipe is more forgiving than it sounds. The trick is in the prep: marinate the pork at home and bring it in a sealed container. At the site, grill it gently while a simple, creamy sauce made withchopped prunes, broth, vinegar, and aromaticssimmers nearby in a small pot. The result is tender, flavorful, and genuinely unexpected for a night outdoors. No tablecloth needed— just a decent knife, a flame and some time.

Featuring California Prunes

Ingredients

240 ml	water
125 g	California Prunes
120 ml	orange juice
3 tbsp	balsamic vinegar
2 tbsp	brown sugar
2 tbsp	low sodium soy sauce
2 tbsp	sambal oelek (Asian chili sauce)
1 tbsp	Worcestershire sauce
3	cloves minced garlic
2 tbsp	chopped fresh rosemary
900 g	trimmed pork tenderloin

Step 1
In a small saucepan, bring 1 cup water to a boil. Add Prunes and turn off heat. Allow to rehydrate for 20 minutes.
Step 2
Drain plums and transfer back to saucepan. Add orange juice, balsamic vinegar and brown sugar. Bring to a boil.
Step 3
Cover, reduce heat and simmer for 10 minutes. Transfer mixture to food processor. Add soy sauce, sambal oelek, Worcestershire sauce and garlic. Puree until mixture is smooth. Transfer mixture to a glass measuring cup and stir in chopped rosemary.
Step 4
Place pork in a freezer bag. Transfer half of the sauce to the bag, reserving the remaining half in the fridge. Evenly distribute the sauce on the pork, seal and allow to marinate for a minimum of 2 hours, or up to 1 day in the fridge.
Step 5
Preheat grill to 200°C (medium heat). Grill pork for about 5 minutes per side, or until internal temperature reaches 60°C.
Step 6
Remove pork from grill, tent and allow to rest for 10 minutes. Meanwhile, heat reserved sauce in a saucepan or in the microwave. Slice pork crosswise into 2,5 cm thick medallions and top each portion with a spoonful of sauce.

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Appetizers, Meat, Sides, Snack

Grilled Pork Tenderloin with Rosemary & Prune Reduction

Ingredients

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