Estimated Nutrition

Per serving

Ingredients & Substitutes

Instructions

1. 1

   Prepare the pork tenderloin by rubbing 600 grams of pork tenderloin with 2 tablespoons of olive oil, 1 teaspoon of salt, and 0.5 teaspoon of black pepper, then set aside to marinate for 15 minutes.

2. 2

   For the plum sauce, sauté 0.5 finely chopped medium onion in 1 tablespoon of olive oil in a saucepan over medium heat for 5 minutes, then add 2 minced garlic cloves and cook for another minute.

3. 3

   Add 400 grams of pitted and halved fresh plums, 3 star anise pods, 2 tablespoons of honey, 100 ml of vegetable broth, and 1 teaspoon of fresh chopped marjoram to the saucepan, bring to a simmer, and cook for 15-20 minutes until the plums are soft.

4. 4

   While the sauce simmers, slice 800 grams of potatoes into 0.5 cm thick rounds, toss them with 1 tablespoon of olive oil, 1 teaspoon of sweet paprika, and 0.5 teaspoon of caraway seeds, and preheat your grill to medium-high heat.

5. 5

   Grill the marinated pork tenderloin for 15-20 minutes, turning occasionally, until cooked through and an internal temperature of 63°C (145°F) is reached, and grill the seasoned potato slices for 7-10 minutes per side until tender and charred.

6. 6

   Remove the star anise pods from the plum sauce, mash the plums slightly with a fork or an immersion blender for a chunkier texture, and keep the sauce warm.

7. 7

   Let the grilled pork tenderloin rest for 5 minutes before slicing it into 1.5 cm thick medallions, then serve the sliced pork immediately alongside the grilled potatoes and spoon generous amounts of the warm Anise Plum Sauce over everything.