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Pork Tenderloins with Ouzo-Plum Sauce

Ouzo is an extremely strong Greek anise-flavored liqueur that takes a lifetime to appreciate. This Ouzo-Plum sauce is so delicious you might want to double it and use it on other meat—if there’s any left! -- Barb L.

Yield: 4-6 servings

For the Marinade:

3 Tbsp Flying Olive Blood Orange or a Single Varietal of Choice

½ cup fresh orange juice, seeds removed (about 1 orange- use the rest of the juice below)

2 Tbsp Flying Olive Fig Balsamic or Traditional Balsamic

2-1 lb pork tenderloins, silver skin removed

For the Ouzo-Plum Sauce:

2 cups coarsely chopped fresh pitted plums

½ cup sugar

2/3 cup ouzo

2 Tbsp Flying Olive Blood Orange or a Single Varietal of Choice

1 large red onion, chopped fine

1/3 cup orange juice, seeds removed (rest of juice from orange above)

¼ cup Flying Olive Fig Balsamic or Traditional Balsamic

4 fresh sage leaves, finely chopped, for ½ tsp dried sage

2 bay leaves

4 whole cloves

Salt and freshly ground black pepper to taste

Directions:

With the exception of the tenderloins, whisk together the marinade ingredients. Place the pork tenderloins in a zip-lock bag and pour on the marinade. Flip the bag a few times. Place in the refrigerator for 2 hours.

Meanwhile, place the plums, sugar, and ouzo in a medium-sized bowl. Cover and let marinate on the counter for 1 hour.

When an hour has passed, heat the 2 Tbsp of Flying Olive EVOO of Choice in a skillet over medium heat. Add the onion and sauté until soft and translucent, about 10 minutes. Carefully (the ouzo is high in alcohol and you don’t want to start a fire!) add the plums, orange juice, Flying Olive Balsamic, sage, bay leaves and cloves. Bring to a boil over high heat. Reduce the heat to medium and cook the sauce uncovered for about 25-30 minutes until it is very thick and jammy. We like it sort of lumpy, but if you like the sauce smooth, put it in a food processor and puree.

Heat the grill to medium.

Remove the pork from the marinade. Pat the tenderloins dry with paper towels. Discard the marinade. Season the pork well with salt and pepper. Holding a small piece of paper towel with tongs, drizzle the paper with Flying Olive EVOO and oil the grill grates. Place the pork tenderloins on the grill. Cook on all 4 sides for about 5 minutes each, turning the tenderloins with tongs as they brown. During the last 5 minutes, brush the tenderloins with the glaze. When the pork is done, place it on a platter and cover loosely with foil for 10 minutes.

Slice the tenderloins on the diagonal and serve with the remaining sauce.

Inspired by a recipe by Diane Kochilas in her amazing book, Mediterranean Grilling. William Morrow, 2007.

Submitted by Barb and Chuck L.