
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 | |