Roast Lamb Tenderloin With Plum Barbecue Sauce

Total Time: 1 hr 15 mins Preparation Time: 15 mins Cook Time: 1 hr

Ingredients

• Servings: 8
• 2 tablespoons canola oil
• 1 cup chopped onion
• 2 garlic cloves, finely chopped
• 1/4 cup packed brown sugar
• 1/4 cup rice wine vinegar
• 1/4 cup ketchup
• 2 tablespoons low sodium soy sauce
• 2 teaspoons dry mustard
• 1 teaspoon ground ginger
• 1/2 teaspoon black pepper
• 1/8 teaspoon crushed red pepper flakes
• 2 whole cloves
• 1 1/2 lbs black plums, quartered and pitted
• 1 star anise
• 2 tablespoons canola oil
• 2 (1 lb) lamb tenderloin, trimmed
• 1/2 teaspoon salt
• 1/2 teaspoon fresh ground black pepper

Recipe

• 1 heat a large saucepan over medium-high heat. add 2 tablespoons canola oil to pan, and swirl to coat.
• 2 add onion and garlic; sauté 5 minutes, stirring constantly. add sugar and the next 10 ingredients (through star anise); bring to a boil. reduce heat, and simmer, partially covered, for 30 minutes or until plums break down and sauce thickens, stirring occasionally. discard cloves and anise.
• 3 preheat oven to 450°.
• 4 heat a large skillet over medium-high heat. add 2 tablespoons oil to pan; swirl to coat.
• 5 sprinkle lamb evenly with 1/2 teaspoon salt and 1/2 teaspoon black pepper. add lamb to pan; sauté 7 minutes, turning to brown on all sides.
• 6 transfer lamb to a foil-lined jelly-roll pan; coat with 1/2 cup plum sauce. roast lamb at 450° for 15 minutes. remove lamb from oven. turn lamb over; coat with an additional 1/2 cup plum sauce. roast 10 minutes or until a thermometer inserted in thickest portion of lamb registers 155°.
• 7 remove from pan; let stand 10 minutes. slice crosswise. serve with remaining plum sauce.