Pork with plum sauce, my version uses tenderloin or fillet, quickly seared in Chinese 5 spice, it is served with a fresh and simple sauce.
This recipe has some Chinese influences, but the fresh plum sauce is lighter and fresher than the takeaway version.
Pork Fillet with Plums
Pork with plum sauce is a classic favourite in a Chinese takeaway and I would be lying if I were to say that there was no influence from that in this recipe.
However, this dish is much heavier in fruit and less heavy on Chinese flavours, although they are still there.
But here I make a much thicker sauce that verges on a plum puree.
The pork medallions are seasoned with Chinese five spice and Szechuan pepper then cooked for 60 seconds on each side.
Finally, some fresh plums are sauteed before being served, and the whole thing is done and dusted in 30 minutes!
If you like fruit in your Chinese influenced dishes then you must check out my plum and duck stir fry!
Frequently Asked Questions
Does the pork really cook that quickly?
Yes! This is a really lean cut of meat, and pork fillet can be roasted whole in less than 15 minutes.
By bashing it thin and searing it in a very hot pan the cooking time is reduced further. 3-4 minutes of cooking time is ample to reach the minimum safe temperature of 63°C or 145°F.
Can I use pork chops or pork steaks?
Yes, but you will need to cook them for much longer before adding them to the sauce. If you cook them in the sauce it will thicken too much.
I would cook pork loin steaks in a pan for 3-4 minutes per side and then add to the sauce for 1-2 minutes.
I would French trim pork chops, sear them in a pan and transfer them to an oven. Cook them at 180°C or 350°F for 12-17 minutes or until they reach 60°C or 140°F, and finish in the sauce for 1-2 minutes.
Why is there a range of honey recommended in the recipe?
The amount of sweetness needed will depend on two things. First your taste and secondly the type and ripeness of your plums.
Start with a little first, have a taste and add more as required.
I serve my pork tenderloin with plum sauce here with some simply steamed pak choi but stir-fried pak choi would work equally well.
Rice is also a simple and delicious side dish to serve with this pork tenderloin recipe.
I usually opt for plain boiled or steamed rice. But, if you are planning ahead egg fried rice is incredibly easy to make!
One final suggestion for a side with this dish and I will let you get on with cooking… how about some simply stir-fried chow mein noodles?
I only mention specific brands of equipment if I think they make a material difference to a recipe. If you have any questions feel free to ask them in the comments section below the recipe.
- Weighing scales and or measuring cups and spoons.
- Chopping board.
- Kitchen knife.
- Meat mallet or rolling pin, you could even use a robust glass bottle.
- 24cm or 10″ frying pan.
- 30cm or 12″ (approx) frying pan.
- Fine mesh sieve.
Pork tenderloin seasoned with Chinese five-spice and Szechuan pepper flash fried and finished in a fresh plum sauce and all in around 30 minutes.
- 350g (12oz) Pork Tenderloin
- 4 Plums
- 1 Shallot
- 1 Garlic Clove
- 2 Tbsp Cooking Oil
- 1 Star Anise
- 3 Tbsp Light Soy Sauce
- 1 Tbsp Chinkiang Vinegar
- 20-50g (1-2½ Tbsp) Honey
- 1 Tsp Toasted Sesame Oil
- 75ml (⅓ Cup) Vegetable Stock
- ½ Tsp Szechuan Pepper
- ½ Tsp Chinese Five Spice
- Cut the pork tenderloin into 6 equal chunks then bash them flat (1cm) with a meat mallet.
- Remove the stones from three of the plums and cut them into a 1cm dice.
- Cut the shallot in half lengthways then peel it and slice it into 1-2mm thick half-moon shapes.
- Peel the garlic clove and slice it as finely as you can.
- Heat half of the cooking oil in a small (24cm or 10") frying pan over a medium heat.
- When the oil is hot add the star anise and the sliced shallot and cook for 2-3 minutes until or until the shallot begins to soften.
- Add the plums and sliced garlic then cook for 5 minutes stirring a couple of times.
- Pour in the vegetable stock, soy sauce, vinegar, toasted sesame oil and honey stir to coat and reduce the temperature to low. Cook for 10 minutes.
- Remove the star anise from the plums and transfer it to a blender and blitz to a smooth sauce, then pass it through a fine-mesh sieve back into the pan. Keep it warm on a low heat whilst you cook the meat.
- Cut the remaining plum in half then remove the stone and slice it into thin strips 3-4mm thick.
- Heat a large (28-35cm) frying pan over a high heat and add the Szechuan pepper and toast it for 1-2 minutes, then grind it to a fine powder.
- Season the pork slices with the Szechuan pepper and Chinese five-spice.
- Heat the remaining oil in the pan that you toasted the Szechuan pepper in over a high heat.
- When the pan is hot, fry the pork medallions for 1 minute on each side.
- Transfer the pork medallions to the sauce and return the pan to a high heat, add the plum slices and fry for 1 minute.
- Serve the pork with the plum slices on top.
Amount Per Serving: Calories: 575Total Fat: 24gSaturated Fat: 4gTrans Fat: 0gUnsaturated Fat: 18gCholesterol: 128mgSodium: 1843mgCarbohydrates: 42gFiber: 3gSugar: 36gProtein: 49g
Calorific details are provided by a third-party application and are to be used as indicative figures only.