Features Main Ingredient Pork Roast Pork Tenderloin with Ginger, Anise and Raspberry Glaze
For Glaze
3 tablespoons canola oil
3 shallots, finely chopped
3 cloves garlic, finely chopped
2 red pepper flakes
3 tablespoons minced bottled ginger
2 tablespoons good quality curry powder
1 teaspoon ground cinnamon
2 star anise
8 ripe purple plums, pitted and coarsely chopped
1 cup cran-raspberry juice
1/4 cup hoisin sauce
2 tablespoons soy sauce
1/4 cup raspberry jam
1/4 cup light brown sugar
3 tablespoons ground cloves
1 cup water
For tenderloin
2 Pork Tenderloins
2 cups soy sauce
1 cup honey
1/4 cup coarsely chopped fresh ginger
1 tablespoon whole black peppercorns
Salt and freshly ground black pepper
Olive oil, for rubbing
Topping - Green onions, thinly sliced
Preheat grill or side burner. Heat the oil in a large non-reactive saucepan over medium heat. Add the shallots and garlic and cook until soft. Add the red pepper flakes, ginger, curry powder and cinnamon and cook for 2 minutes. Add the remaining ingredients and 1 cup of water. Cook until the sauce is reduced and thickened about 30 to 40 minutes, stirring occasionally. Remove from heat and let cool slightly.
Place raspberry ginger mixture, in 2 to 3 batches, in a food processor and process until smooth, strain into a bowl and let cool to room temperature.
For the pork tenderloin:
Rub tenderloin with olive oil. Mix the remaining ingredients together to create a marinade. Place tenderloin in a zip lock bag with marinade, Marinate for 1 hour or up to overnight.
Preheat grill to medium-high heat.
Cook until almot cooked through, then turn heat to high and brush with glaze. Remove from the grill and brush with more of the glaze. Thinly slice tenderloin and garnish with green onions.
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