Plum Glaze For Pork Food

PLUM GLAZE FOR PORK

Steps:

• Heat the oil in a saucepan over medium heat. Add the garlic and green onions; cook and stir until green onions are wilted, about 3 minutes. Stir in the plum jam, chili sauce, grape juice, lime juice, and allspice. Bring mixture to a boil; reduce heat to medium-low, and simmer until sauce thickens, about 30 minutes.

PLUM GLAZED PORK TENDERLOIN

Steps:

• Heat oven to 325 degrees F. Place pork, fat side up, on rack in shallow roasting pan., Season with salt andpepper. Bake 1 hour.
• In small saucepan, combine jam, wine or apple juice, rosemary, brown sugar and salt. Bring to a boil over medium heat and cook until lightly thickened. (about 5-8 minutes total, but watch so it doesn't burn). Remove from heat and cover to keep warm.
• Spoon 1/4 cup sauce over pork. Continue baking, basting occasionally, until temperature reaches 165 degrees F.
• Serve pork slices with plum sauce.

PORK WITH PLUM SAUCE

Steps:

• Whisk 1 tablespoon wine, the ginger and 2 tablespoons ice water in a large bowl. Whisk in the flour and 1 teaspoon salt. Add the pork, turning to coat; refrigerate while you prepare the sauce.
• Remove the zest from the orange in wide strips using a vegetable peeler. Put the zest in a skillet and squeeze in the juice. Whisk in the vinegar, honey and the remaining 3/4 cup plus 3 tablespoons wine. Add the mint and cook over medium-high heat until syrupy, 10 to 15 minutes. Add the plums and cook until slightly soft, about 4 minutes. Remove from the heat and discard the mint. Swirl in the butter, if desired, and season with salt.
• Heat 1/4 inch peanut oil in a large nonstick skillet over medium-high heat. Fry the pork until golden and crisp, 4 to 5 minutes per side. Transfer to a paper towel-lined plate to drain. Season with salt and serve with the plum sauce.

PLUM-GLAZED PORK KABOBS

Steps:

• For glaze, in a small bowl, mix jam, soy sauce, garlic and ginger. Cut vegetables and pork into 1-in. pieces. On six metal or soaked wooden skewers, alternately thread pork and vegetables., On a lightly greased grill rack, grill kabobs, covered, over medium heat 12-15 minutes or until pork is tender, turning occasionally and brushing with 1/4 cup glaze during the last 5 minutes. Brush with remaining glaze before serving.

PORK TENDERLOIN CUTLETS WITH PLUM GLAZE

Steps:

• Prepare grill.
• Using sharp knife, cut tenderloin lengthwise almost in half, being careful not to cut all the way through.
• Open and spread flat like a book.
• With meat mallet or between two sheets of plastic wrap or waxed paper with rolling pin, pound meat to 1/4-inch thickness.
• Cut crosswise into 4 equal pieces; sprinkle cutlets with salt and pepper.
• In small bowl, combine plum jam, brown sugar, ginger, garlic, lemon juice, and cinnamon.
• Brush one side of each cutlet and cut side of each plum half with plum glaze.
• Place cutlets and plums on grill over medium heat, glaze side down, and cook 3 minutes.
• Brush cutlets and plums with remaining plum glaze; turn pork and plums over and cook until cutlets are lightly browned on both sides, just after lose their pink color throughout, and plums are hot, about 3 minutes longer.

PLUM-GLAZED COUNTRY RIBS

Steps:

• Place ribs in two ungreased 13x9-in. baking dishes. Bake, uncovered, at 350° for 45 minutes; drain. , In a small saucepan, combine the remaining ingredients. Bring to a boil, stirring occasionally. Remove from the heat. Set aside 3/4 cup sauce for serving., Brush ribs with some of the remaining sauce. Bake, uncovered, until ribs are tender, 30-45 minutes, turning and basting frequently with remaining sauce. Serve with reserved sauce.