London's 'The Garden' Restaurant's Roasted Pork Tenderloin with Fresh Plum Salsa

Ingredients

2 to 3 limes

Fresh plum salsa (recipe follows)

1 well trimmed whole pork tenderloin (about 1 pound)

1/3 cup soy sauce

1 tablespoon dark sesame oil

2 cloves garlic, minced

2 tablespoons packed brown sugar

Fresh cilantro sprigs (optional)

Lime wedges (optional)

Directions

Cut limes crosswise in half; squeeze with citrus reamer to extract juice into measuring cup. Measure 2 tablespoons; set aside. Prepare fresh plum salsa using remaining juice.

Place tenderloin in large resealable food storage bag. Combine soy sauce, 2 tablespoons lime juice, oil and garlic in small bowl. Pour over tenderloin. Seal bag tightly, turning to coat. Marinate in refrigerator overnight, turning occasionally.

Preheat oven to 375 F. Drain tenderloin, reserving 2 tablespoons marinade.  Combine reserved marinade and sugar in small saucepan. Bring to a boil over medium-high heat. Cook 1 minute, stirring once; set aside.

To ensure even cooking, tuck narrow end of tenderloin under roast forming even thickness. Secure with butcher's string.  Place tenderloin on meat rack in shallow roasting pan. Brush with reserved sugar mixture.

Insert meat thermometer into tenderloin. Bake 15 minutes; brush with remaining sugar mixture. Bake 10 minutes more or until thermometer registers 160 F.

Transfer tenderloin to cutting board; tent with foil. Let stand 10 minutes. Remove string from tenderloin; discard. Carve tenderloin into thin slices with carving knife. Serve with Fresh Plum Salsa. Garnish with fresh cilantro and lime wedges.

Fresh Plum Salsa

2 cups coarsely chopped red plums (about 3)

2 tablespoons chopped green onion

2 tablespoons packed brown sugar

1 tablespoon chopped fresh cilantro

2 teaspoons freshly squeezed lime juice

Dash ground red pepper

Combine all ingredients in small bowl. Cover; refrigerate atleast 2 hours.

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