| Level: | Easy |
| Total: | 35 min |
| Active: | 35 min |
| Yield: | 4 servings |
Ingredients
- 1 cup dry red wine
- 2 teaspoons grated peeled ginger
- 1/4 cup instant flour (such as Wondra) or cornstarch
- Kosher salt
- 4 1/2-inch-thick boneless pork loin chops, trimmed
- 1 orange
- 1/4 cup rice vinegar
- 1/3 cup honey
- 8 large sprigs fresh mint
- 2 large plums, cut into 1/2-inch pieces
- 2 tablespoons unsalted butter (optional)
- Peanut oil, for frying
Instructions
- 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.
Nutrition Facts
| Calories | 503 |
| Total Fat | 29 grams |
| Saturated Fat | 8 grams |
| Cholesterol | 90 milligrams |
| Sodium | 88 milligrams |
| Carbohydrates | 39 grams |
| Dietary Fiber | 1 grams |
| Protein | 28 grams |
Reviews
This is excellent but I thought it was better to blend it at the end to make a smooth sauce. I used canned plums, which were fine.
Delicious and flavorful. I over cooked my pork but that wasn’t her fault.
I love the sauce! Delicious delicious delicious! The only thing I struggled was with the pork batter. I didn’t have that flour she was talking about in the video, so I used cornstarch instead like she had suggested, and the batter was so so sticky, I don’t know how to explain it. But it just would stick to the bowl versus the pork, so the pork didn’t have that nice crust. I don’t know if it’s because I used cornstarch and I omitted the ginger (I don’t like ginger) but other than that it was really delicious.
This was really good! I didn’t change anything. I followed the recipe exactly as is. Definitely make sure you do not skip the frying part, it makes a difference. I served it with garlic white rice and mixed vegetables.
I kept the tenderloin simple and just cooked it with s&p in my sous vide (though I’d try the ginger crust another time). For the sauce, I used lemon in lieu of orange, white wine vinegar in place of rice vinegar, and added chunked ginger to the mix since I wasn’t using it on the pork. I let the sauce sit for two days in the fridge because life got busy. WOW – by the time we ate it, the flavors had settled beautifully. The ginger with the plums, wine, and mint was such a great combo! Easy, gorgeous, and delicious.
This recipe was easy and delicious. It is on the make again list. I had to use sesame oil because I didn’t have peanut oil. It worked fine.
Delicious! Hubby’s first attempt at this recipe turned out beautiful. He used olive oil instead of peanut oil for frying the corn-starched pork. Thank you for the recipe.
Great recipe and pretty easy to follow. Didn’t have enough peanut oil, so I used canola instead and it was fine. I used my home-grown plums that were very ripe, and I liked them chunky because they were so sweet. Served over brown jasmine rice.
Absolutely delicious! I loved the idea of the ginger crust! It makes the meat crispy yet soft and juicy inside! I cooked sauce for much longer then the recipe says and when it was almost done I mashed the plums with a potato masher. My husband said I was a fool to make dish like this because he won’t eat anything else, ever! lol
A quick & easy dish, whose sauce can easily be adapted to other fruits. I would recommend a quick pulse with an immersion blender to incorporate the fresh plums into each bite of the sauce. My kids all even loved it!