Sizzle up your dinner with this pork tenderloin coated in a luscious red plum jam and Umeboshi Plum Balsamic glaze. Infused with garlic and a hint of fresh ginger, each slice is a sweet and savory sensation, topped with crisp green onions and juicy plums. It’s a flavor-packed rendezvous that’s both elegant and irresistibly delicious!

I N G R E D I E N T S :

• 2 tablespoons Rocky Mountain Olive Oil Garlic Infused Olive Oil
• 1 1/2 pounds pork tenderloin
• 1/2 cup red plum jam
• 1/4 cup tablespoons Rocky Mountain Olive Oil Umeboshi Plum White Balsamic Vinegar
• 1 teaspoon freshly grated gingerroot
• 1/4 teaspoon salt
• 1/4 cup sliced green onions
• sliced fresh plums

I N S T R U C T I O N S :

1. Add Garlic Olive Oil and pork to saute pan. Cook over medium-high heat, turning occasionally, 5-6 minutes or until pork is browned on all sides.
2. Add jam, Umeboshi Plum Balsamic, gingerroot and salt; stir until jam is melted. Spoon sauce over pork.
3. Reduce heat to medium. Cover and cook, spooning juices over pork occasionally, 14-16 minutes or until pork reaches 145°F in center of thickest part. Remove from skillet; let stand 5 minutes.
4. To serve, slice pork and drizzle with sauce. Garnish with green onions and sliced plums.