Renowned British chef Emma MacDonald is the founder of The Bay Tree, one of the UK’s most beloved producers of pickles, relishes, jams, marinades and chutneys. MacDonald’s new cookbook, The Artisan Market, is a collection of modern comfort food recipes we need to memorize. Like this sweet and sticky glazed pork tenderloin.
Similar in taste and consistency to the classic hoisin sauce, this star anise-infused plum sauce makes a sticky, golden glaze for the pork, but it is equally as good used in stir-fries or Asian noodle and rice dishes. It will keep for six months stored in a cool, dark place and one month after opening (keep in the refrigerator).
- 1 1/2 pounds pork tenderloin, trimmed of any fat and silverskin
- sea salt and freshly ground black pepper
- steamed Jasmine rice and bok choy, to serve
- sesame seeds, to serve
Chinese plum sauce
- 1 onion, chopped
- 5 large garlic cloves, chopped
- 1 Thai chili, chopped
- 1 (3-inch) piece fresh ginger root, peeled and grated
- 2 3/4 cups pitted and chopped dark plums
- 2 tablespoons dark soy sauce
- 2/3 cup rice vinegar
- 2 star anise, very finely ground
- 1 cup plus 2 tablespoons sugar
- 1 tablespoon honey
- To make the Chinese plum sauce, put the onion, garlic, chili, ginger, plums, soy sauce, vinegar and star anise in a nonreactive pan. Bring to a boil, then turn down the heat to low and simmer, stirring occasionally, for 25 minutes, or until the plums break down into a pulp.
- Pass the plum mixture through a strainer to make a coarse puree; discard the solids that are left. Return the puree to the pan and stir in the sugar and honey. Bring to a boil, then turn down the heat and simmer for 20 to 30 minutes until reduced and with a saucelike consistency. Spoon into sterilized jars and cover. Alternatively, use a portion of the sauce right away and pack the rest in a sterilized jar.
- Spoon 6 tablespoons of the plum sauce over the pork and leave to marinate, covered, for at least 30 minutes.
- Heat the oven to 350 degrees F. Put the sauce-covered pork on a piece of foil large enough to enclose it, then season to taste with salt and pepper. Bring together the sides of the foil, scrunch the top to make a loose package and put it on a baking sheet. Bake for 20 minutes, then transfer the package to a plate.
- Heat the broiler. Open up the foil package and pour the pork juices into a small pan. Spoon another 3 tablespoons of the sauce over the pork and broil for 5 minutes, or until golden brown and glazed. Transfer the pork to a warm plate, cover loosely with foil and leave to rest for 5 minutes.
- Meanwhile, pour any juices from the foil package into the small pan and heat through. Serve the pork, sliced on the diagonal, with jasmine rice and bokchoy. Spoon the hot juices over the top and sprinkle with sesame seeds.
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