This was wonderful. We grilled the pork instead of roasting. If you try it, make plenty of the killer sauce!

Roast Pork with Plum Sauce

1 (2 1/2 - 3 lb) boneless pork loin (or pork tenderloin)
2 cloves garlic, minced
1 tsp. ground sage
1/2 tsp. salt
1/2 tsp. pepper
2 T. olive oil

Plum Sauce:
1/2 cup plum jam
1 1/2 T. red wine vinegar
2 T. soy sauce
1/2 tsp. dry mustard
Pinch ground allspice

Preheat oven to 325º (or light grill).

Combine garlic, sage, salt, pepper and olive oil. Rub mixture over pork. Place in roasting pan and bake uncovered until done.

Combine all sauce ingredients and bring to boil. Reduce heat and cook for 2 minutes. Spread over roast during last 1/2 hour of cooking. Serve remainder of sauce at the table.

That sounds so yummy! Have you ever brined a pork roast? I'd like to try it, because sometimes pork can be so dry.

Pam, I have brined a boneless pork loin and the results are excellent. I used a boneless pork loin for this recipe but didn't brine it. However, it was still very good. I rubbed it with the garlic/olive oil mixture early in the day and parked it in the fridge. I'm anxious to try this sauce with pork tenderloin. They grill so quickly and always seem to be juicy. You must try this sauce...it's excellent with pork. I'm thinking maybe chicken, too.

Great recipe, Champagne - thanks for sharing. I have never seen a recipe for home made plum sauce -- this could go on anything.... chicken, shrimp, scallops. My husband eats commercial plum sauce like catsup and I think he would love even more this version.

Marlene

Champagne, did you rub the sauce while you were grilling it or just used it at the table? I know what a pork tenderloin is, but what is the difference with that and a pork loin?

Carrie, after I made the sauce, I set some aside to brush on the meat during the last 20 minutes or so of grilling (for a pork loin) to prevent the sugar in the sauce from burning. Save the rest of the sauce to drizzle over the meat after cooking. I rubbed the pork with the garlic/sage/salt/pepper/oil in the morning and let it sit until grilling time.

The difference between a pork loin and tenderloin is basically size. As you know, pork tenderloin is a very small cut and cooks really fast. Both the loin and tenderloin are very lean with the tenderloin being leanest. If you use pork tenderloin for this, brush the sauce on during the last 10 minutes of grilling.

Champagne, I could find any plum jam so I'm going to make this with apricot jam. I think it's a good replacement. I'll let you know.

Champagne, it was delicious. I did brine the pork loin and I will never have dry tough pork again. Brining the roast was a miracle. So tender and juicy. I roasted it in the oven. You sauce was fantastic. It would also be good on roasted chicken and especially chicken drummettes. Thanks so much for the wonderful recipe. You're recipes are always a hit in my house. Keep them coming.

Pam, I'm glad the sauce and brining were a hit! You mentioned the apricot jam. I was talking to a friend the other day who thought it would be good with apricot jam. Peach jam might be another option...maybe with some grilled peaches alongside. I totally agree with you about using the sauce with chicken.

We're in Seattle right now. It's cloudy, cool and a little damp...still gorgeous!!!

Have a wonderful time.

OK I wrote this down and am making it tomorrow night. Can't wait! XOxo sadie

OK I bought a nice pork tenderloin today but would you believe the store I was at didn't have plum jam? SO..... tomorrow a special trip. xo sadie

Champagne, I made this last night and it was a hit. The tenderloin came out very tender and the sauce was magnificent. This is going in my collection of keepers. Thanks for the recipe. XOxo sadie

I tried it also. Very good. Thanks for the recipe.

So glad it was a hit! I'm serving it tomorrow for company.