Tag Archives: pork with plum sauce

Pork with Plum Chutney

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Pork with Plum Chutney

I had very ripe plums and wanted to use them in a savory dish rather than a dessert. I had made a pear chutney before, so that gave me the idea of using the plums in a chutney. I had some pork loin defrosted and I thought they would work well together. I was not disappointed.

I started by pitting and chopping up the plums. They were very ripe. I say in the recipe it was 2 cups, but let’s say a generous 2 cups. You can be off a little bit here. A few more plums aren’t going the hurt anything. I threw everything in a pot and let it cook until the mixture thickened. After it was finished I added a little honey because it seemed too tart. Trust your taste here for how much sweetening it needs.

Here is the recipe for the chutney and for the pork.

Plum Chutney

2 c. pitted chopped plums

1 small onion, minced

4 cloves garlic, sliced thin

¼ c. balsamic vinegar

¼ c. brown sugar

2 T.  honey

1 t. cinnamon

Salt, pepper and cayenne to taste

Combine all ingredients, except the seasonings in a medium saucepan and s= cook over medium heat until thickened. This took about 20 minutes, maybe a bit longer. As the mixture gets thicker, stir more often to prevent sticking. I added the honey later as the chutney seemed too tart when it was finished. That is partly based on how sweet the fruit is and your personal taste. Makes about 2 cups. Will keep in fridge for weeks. Great on pork, duck and chicken or served with cheese and crackers as an appetizer.

Pork with Plum Chutney

1 lb. boneless pork, cubed

2 T. cornstarch

2 T. sherry, not cooking sherry

1 T. soy sauce

Oil

Additional cornstarch for dredging

Salt and pepper

About ¾ c. plum chutney

Place cubed pork in a small bowl and combine with the cornstarch, sherry and oil. Chill several hours, if possible. Heat oil in skillet. Dredge the pork in cornstarch and sauté until cooked through. Season with salt and pepper and spoon any excess oil out of the pan. Add the chutney and simmer until heated through. Serves 3-4.

Plum Chutney
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Plum and Pomegranate Sauce

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Pulled Pork with Plum and Pomegranate Sauce

For a recent dinner I wanted to use a pork shoulder. I had plums and wanted to use them, too. I like pairing fruits with meats and other savory ingredients. I pureed the plums, then used them as the base for a sauce I needed for pulled pork. One of my dinner guests was not a big fan of tomato based barbecue sauces, so I  figured plum sauce might be a better option. I added pomegranate syrup for more tang- and for its pretty color, along with a handful of other ingredients. I let it simmer down until nice and thick, then stirred it into my pulled pork. Even the guest who said she is not normally a fan of pulled pork liked it with this sauce. It would also go well with poultry and lamb.

Plum and Pomegranate Sauce

3 T. oil- you could use butter or bacon fat, if you like
1 medium onion, minced
2 gloves garlic, minced
2 c. plum puree*
½ c. pomegranate molasses**
½ c. apple cider vinegar
2 T. honey- or a little more to taste
2 t. hot sauce- or to taste
1 t. grated ginger
Salt and pepper to taste

Heat oil in pan and cook onions until very tender. Add the garlic and cook another minute or two, being careful not to burn the garlic. Add remaining ingredients and cook until sauce is thickened, about 30 minutes. I simmer the sauce and stir more often as it reduces to avoid scorching. You should cook it down to around 2 cups. Adjust seasonings once it is cooked down. Use with pulled pork, on chicken or as a glaze for duck or even lamb.
* To make the plum puree- dip plums in boiling water for 30 -60 seconds. Remove them to a bowl with ice water to cool. Slip off skins and discard. Remove pits and discard them, too. Place plums in a blender or food processor and puree until smooth. You’ll need about 1½ pounds of plums for 2 cups of puree.
** Pomegranate molasses can be found in some grocery stores and in specialty stores. It is pomegranate juice that is boiled down until it becomes thick and syrupy. You can just boil down pomegranate juice to make your own pomegranate molasses, if you can’t find it.

Pulled Pork with Plum and Pomegranate Sauce
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Pork with Plum Chutney

Posted on date by author
Pork with Plum Chutney

I had very ripe plums and wanted to use them in a savory dish rather than a dessert. I had made a pear chutney before, so that gave me the idea of using the plums in a chutney. I had some pork loin defrosted and I thought they would work well together. I was not disappointed.

I started by pitting and chopping up the plums. They were very ripe. I say in the recipe it was 2 cups, but let’s say a generous 2 cups. You can be off a little bit here. A few more plums aren’t going the hurt anything. I threw everything in a pot and let it cook until the mixture thickened. After it was finished I added a little honey because it seemed too tart. Trust your taste here for how much sweetening it needs.

Here is the recipe for the chutney and for the pork.

Plum Chutney

2 c. pitted chopped plums

1 small onion, minced

4 cloves garlic, sliced thin

¼ c. balsamic vinegar

¼ c. brown sugar

2 T.  honey

1 t. cinnamon

Salt, pepper and cayenne to taste

Combine all ingredients, except the seasonings in a medium saucepan and s= cook over medium heat until thickened. This took about 20 minutes, maybe a bit longer. As the mixture gets thicker, stir more often to prevent sticking. I added the honey later as the chutney seemed too tart when it was finished. That is partly based on how sweet the fruit is and your personal taste. Makes about 2 cups. Will keep in fridge for weeks. Great on pork, duck and chicken or served with cheese and crackers as an appetizer.    

Pork with Plum Chutney

1 lb. boneless pork, cubed

2 T. cornstarch

2 T. sherry, not cooking sherry

1 T. soy sauce

Oil

Additional cornstarch for dredging

Salt and pepper

About ¾ c. plum chutney

Place cubed pork in a small bowl and combine with the cornstarch, sherry and oil. Chill several hours, if possible. Heat oil in skillet. Dredge the pork in cornstarch and sauté until cooked through. Season with salt and pepper and spoon any excess oil out of the pan. Add the chutney and simmer until heated through. Serves 3-4.

Plum Chutney
Posted in Cooking | Tagged , , , , , |

Pork with Plum Chutney

Posted on date by author
Pork with Plum Chutney

I had very ripe plums and wanted to use them in a savory dish rather than a dessert. I had made a pear chutney before, so that gave me the idea of using the plums in a chutney. I had some pork loin defrosted and I thought they would work well together. I was not disappointed.

I started by pitting and chopping up the plums. They were very ripe. I say in the recipe it was 2 cups, but let’s say a generous 2 cups. You can be off a little bit here. A few more plums aren’t going the hurt anything. I threw everything in a pot and let it cook until the mixture thickened. After it was finished I added a little honey because it seemed too tart. Trust your taste here for how much sweetening it needs.

Here is the recipe for the chutney and for the pork.

Plum Chutney

2 c. pitted chopped plums

1 small onion, minced

4 cloves garlic, sliced thin

¼ c. balsamic vinegar

¼ c. brown sugar

2 T.  honey

1 t. cinnamon

Salt, pepper and cayenne to taste

Combine all ingredients, except the seasonings in a medium saucepan and s= cook over medium heat until thickened. This took about 20 minutes, maybe a bit longer. As the mixture gets thicker, stir more often to prevent sticking. I added the honey later as the chutney seemed too tart when it was finished. That is partly based on how sweet the fruit is and your personal taste. Makes about 2 cups. Will keep in fridge for weeks. Great on pork, duck and chicken or served with cheese and crackers as an appetizer.    

Pork with Plum Chutney

1 lb. boneless pork, cubed

2 T. cornstarch

2 T. sherry, not cooking sherry

1 T. soy sauce

Oil

Additional cornstarch for dredging

Salt and pepper

About ¾ c. plum chutney

Place cubed pork in a small bowl and combine with the cornstarch, sherry and oil. Chill several hours, if possible. Heat oil in skillet. Dredge the pork in cornstarch and sauté until cooked through. Season with salt and pepper and spoon any excess oil out of the pan. Add the chutney and simmer until heated through. Serves 3-4.

Plum Chutney
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