Savory Plum Sauce For Pork at Michael Partin blog

Savory Plum Sauce For Pork. Sauté onion and a pinch of salt in. Preheat the oven to 400 degrees f (200 degrees c). Season the pork chops with salt and pepper. Cook and stir garlic in the skillet just until fragrant, 10 to 20 seconds. Transfer tenderloin to a plate and set aside. Reduce the heat to medium; Pour in soy sauce, red wine vinegar, brown sugar, ginger, and cloves; Coat with about 1/2 cup plum sauce and use a spoon to spread it around on the pork. Stir the mixture until the brown sugar dissolves; Marinate the sliced pork shoulder in the plum sauce mixture for at least 2 hours, or overnight for maximum flavor. How to make plum sauce (glaze): Swirl in the butter, if desired, and season with salt. Generously season pork tenderloin with salt and black pepper. In a medium size skillet, combine cubed plums, balsamic vinegar and honey and bring to boil. Fry the pork until golden and crisp, 4 to 5 minutes per side.

Coat with about 1/2 cup plum sauce and use a spoon to spread it around on the pork. In a medium size skillet, combine cubed plums, balsamic vinegar and honey and bring to boil. Season the pork chops with salt and pepper. Stir the mixture until the brown sugar dissolves; Remove the pork from the marinade and discard any excess marinade. Pour in soy sauce, red wine vinegar, brown sugar, ginger, and cloves; Swirl in the butter, if desired, and season with salt. Sauté onion and a pinch of salt in. Remove pork chops to a plate. Reduce the heat to medium;

Grilled pork chop with savory plum sauce

Savory Plum Sauce For Pork Fry the pork until golden and crisp, 4 to 5 minutes per side. Stir the mixture until the brown sugar dissolves; Cook and stir garlic in the skillet just until fragrant, 10 to 20 seconds. Preheat the oven to 400 degrees f (200 degrees c). Coat with about 1/2 cup plum sauce and use a spoon to spread it around on the pork. Sauté onion and a pinch of salt in. Swirl in the butter, if desired, and season with salt. Fry the pork until golden and crisp, 4 to 5 minutes per side. Pour in soy sauce, red wine vinegar, brown sugar, ginger, and cloves; Season the pork chops with salt and pepper. Marinate the sliced pork shoulder in the plum sauce mixture for at least 2 hours, or overnight for maximum flavor. Heat 1 tablespoon of the. In a medium size skillet, combine cubed plums, balsamic vinegar and honey and bring to boil. Cook tenderloin in hot oil until browned on all sides, 2 to 4 minutes per side. Transfer tenderloin to a plate and set aside. Reduce to simmer (but so that it's still boiling on.