Making plum sauce for a pork dish has been on my list for a while. Every time I have the best plums, or any plums at all, I completely forget, or I don’t have pork to cook it with. My first experience with such a dish was at the illustrious Cinderella Castle restaurant in Disney, Cinderella’s Royal Table.
Not too long ago, I purchased a plum steak sauce from Harry and David. It was really delicious, but it was store bought. It was smooth. It tasted great. Yet, I wasn’t all that impressed. If you cooked it on the meat, it made it funny. That was a turn off.
So, last night, I took out the pork loin I had in my freezer and thought about making it with apples. Then I remembered that I had plums needing to be eaten. Finally! (Only 10 years later.) I looked at some suggestions online and in some books I have, but they were overly complicated for no reason.
What you’ll need: 2 ripe black plums, ginger, cloves, cinnamon, vinegar, garlic, sea salt, water, sugar, honey, flour, saucepan, and food processor.
- 2 Ripe Black Plums
- 1/8 TSP Ginger
- Pinch of Cloves
- Pinch of Garlic
- 1/8 TSP Cinnamon
- 1/2 Cup Water
- 1 TSP Vinegar
- 1/8 TSP Salt
- 1 TBSP Honey
- 2 TSP Flour
Wash, pit and slice plums. Puree 1 plum in the food processor. Add to saucepan. Combine with all other ingredients, EXCEPT flour.
Heat on low for ten minutes, stir in 1 TSP of flour. Simmer for five minutes and add remaining flour. Continue to simmer for another five minutes. The slices of plum should be tender.
Spoon over pork cut of your choice.
Hint: Prepare your pork without breading. gently rub with olive oil, sprinkle with salt, pepper, and garlic and dash of parsley. Roast on 375 for 25-30 minutes. Finish off on 425 for 5-7 minutes. This crisps the outside.
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