A sweet and spicy plum sauce gives this Grilled Tenderloin a robust flavor, and makes an elegant main dish for a barbecue dinner party.
Ingredients
- 1/4 cup orange juice
- 2 Tbsp soy sauce
- 1 Tbsp sesame oil + extra to brush meat
- 1 Tbsp orange zest, grated
- 1 Tbsp ginger
- 2 tsp chili peppers, minced
- 2 tsp garlic, minced
- 1 (4 lb) beef tenderloin
- 4 plums, pitted and quartered
- 1 cup pineapple juice
- 1/4 cup dry sherry
- 1/4 cup dark brown sugar, firmly packed
- 2 Tbsp red wine vinegar
- 2 Tbsp soy sauce
- 1 tsp mustard powder
- Kosher salt
Instructions
Meat preparation:
Combine orange juice, soy sauce, 1 Tbsp sesame oil, orange zest, ginger, chili peppers and garlic in a mixing bowl. Stir well.
Place the tenderloin in a sealable bag and pour the marinade into the bag.
Seal and turn until the meat is coated. Refrigerate overnight.
Sauce instructions:
Bring the plums, pineapple juice, sherry, brown sugar, vinegar, soy sauce and mustard powder to a rapid boil over high heat.
Reduce to low and simmer about 45 minutes or until the plums fall apart. Sauce will begin to thicken while simmering.
Remove plum skins and continue cooking until only 1 cup of liquid remains (about 10 minutes).
Grilling instructions:
Let the meat set at room temperature for about 30 minutes.
Remove from bag and discard marinade.
Brush the tenderloin with the remaining sesame oil and sprinkle with the salt.
Grill over medium heat for 20 minutes, turning every 5 minutes.
Place over indirect heat and continue to grill for about 25 minutes. Baste the tenderloin with the plum sauce occasionally and turn after each basting.
The internal temperature will reach 135 degrees when done.
Allow the tenderloin to rest 10 to 15 minutes before slicing.
Reheat the sauce and serve with the tenderloin.
Grilled Tenderloin
Ingredients
- 1/4 cup orange juice
- 2 Tbsp soy sauce
- 1 Tbsp sesame oil + extra to brush meat
- 1 Tbsp orange zest grated
- 1 Tbsp ginger
- 2 tsp chili peppers minced
- 2 tsp garlic minced
- 1 4 lb beef tenderloin
- 4 plums pitted and quartered
- 1 cup pineapple juice
- 1/4 cup dry sherry
- 1/4 cup dark brown sugar firmly packed
- 2 Tbsp red wine vinegar
- 2 Tbsp soy sauce
- 1 tsp mustard powder
- Kosher salt
Instructions
Meat preparation:
- Combine orange juice, soy sauce, 1 Tbsp sesame oil, orange zest, ginger, chili peppers and garlic in a mixing bowl. Stir well.
- Place the tenderloin in a sealable bag and pour the marinade into the bag.
- Seal and turn until the meat is coated. Refrigerate overnight.
Sauce instructions:
- Bring the plums, pineapple juice, sherry, brown sugar, vinegar, soy sauce and mustard powder to a rapid boil over high heat.
- Reduce to low and simmer about 45 minutes or until the plums fall apart. Sauce will begin to thicken while simmering.
- Remove plum skins and continue cooking until only 1 cup of liquid remains (about 10 minutes).
Grilling instructions:
- Let the meat set at room temperature for about 30 minutes.
- Remove from bag and discard marinade.
- Brush the tenderloin with the remaining sesame oil and sprinkle with the salt.
- Grill over medium heat for 20 minutes, turning every 5 minutes.
- Place over indirect heat and continue to grill for about 25 minutes. Baste the tenderloin with the plum sauce occasionally and turn after each basting.
- The internal temperature will reach 135 degrees when done.
- Allow the tenderloin to rest 10 to 15 minutes before slicing.
- Reheat the sauce and serve with the tenderloin.
