Plum Basted Sesame Tenderloin


1/4 C 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 C pineapple juice
1/4 C dry sherry
1/4 C dark brown sugar, firmly packed
2 TBSP red wine vinegar
2 TBSP soy sauce
1 tsp mustard powder
Kosher salt

Directions for preparing:

Pour the orange juice, soy sauce and 1 TBSP sesame oil into a large mixing bowl. Stir in the orange zest, ginger, chili peppers and garlic mixing well.

Place the tenderloin in a zip lock bag and pour the marinade into the bag. Seal and turn several times to coat the meat and place in the refrigerator overnight.

In a large saucepan over high heat bring the plums, pineapple juice, sherry, brown sugar, vinegar, soy sauce and mustard powder to a rapid boil.

Place the heat on low and allow to simmer about 45 minutes or until the plums are falling apart. Sauce will also thicken while simmering.

Remove the plum skins from the mixture and allow to cook until you only have 1 C of liquid left about 10 minutes.

Allow the tenderloin to stand at room temperature 30 minutes.

Brush the tenderloin with the remaining sesame oil and sprinkle with the salt.

Heat the grill to medium heat.

Grill the tenderloin over direct heat for 20 minutes turning every 5 minutes. Place over indirect heat and continue to grill 25 minutes or until the internal temperature reaches 135 degrees.

Baste the tenderloin with the plum sauce occasionally and turn after each basting.

Allow the tenderloin to rest 10 to 15 minutes before slicing.

Reheat the sauce and serve on the side or over the top of each slice.

Related posts:

Warning: count(): Parameter must be an array or an object that implements Countable in /home/macaroon/public_html/ on line 399