Grilled Pork Tenderloin with Rosemary & Prune Reduction

Provided by: Eating with a Purpose for the California Prune Board

Servings: 6


  • 1 cup water
  • 1 cup California Prunes
  • 1/2 cup orange juice
  • 3 tablespoon balsamic vinegar
  • 2 tablespoon. brown sugar
  • 2 tablespoon low sodium soy sauce
  • 2 tablespoon sambal oelek (Asian chili sauce)
  • 1 tablespoon Worcestershire sauce
  • 3 cloves minced garlic
  • 2 tablespoon chopped fresh rosemary
  • 2 pounds trimmed pork tenderloin


In a small saucepan, bring 1 cup water to a boil.  Add Prunes and turn off heat.  Allow to rehydrate for 20 minutes. Drain plums and transfer back to saucepan. Add orange juice, balsamic vinegar and brown sugar. Bring to a boil. 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.  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. Preheat grill to 400°F (medium heat).  Grill pork for about 5 minutes per side, or until internal temperature reaches 140°F. 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 1″ thick medallions and top each portion with a spoonful of sauce.



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