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Pork Tenderloin Cutlets with Plum Glaze
The cutlets and glaze can be prepped in advance, up to several hours ahead. The grilling takes only minutes. Serve with ginger iced tea and scallion pancakes.

Prep: 10 mins
Grill: 6 mins
Ingredients
•  1 pork tenderloin (1 pound), trimmed
•  ¾ teaspoon salt
•  ¼ teaspoon coarsely ground black pepper
•  ½ cup plum jam or preserves
•  1 tablespoon brown sugar
•  1 tablespoon grated, peeled fresh ginger
•  2 garlic cloves, crushed with garlic press
•  1 tablespoon fresh lemon juice
•  ½ teaspoon ground cinnamon
•  4 large plums (1 pound), each pitted and cut in half
Directions
1. Prepare grill. Using sharp knife, cut tenderloin lengthwise almost in half, being careful not to cut all the way through. Open and spread flat like a book.

With meat mallet or between two sheets of plastic wrap or waxed paper with rolling pin, pound meat to ¼-inch thickness. Cut crosswise into 4 equal pieces; sprinkle cutlets with salt and pepper.

2. In small bowl, combine plum jam, brown sugar, ginger, garlic, lemon juice, and cinnamon.

Brush one side of each cutlet and cut side of each plum half with plum glaze. Place cutlets and plums on grill over medium heat, glaze side down, and cook 3 minutes.

Brush cutlets and plums with remaining plum glaze; turn pork and plums over and cook until cutlets are lightly browned on both sides and just lose their pink color throughout and plums are hot, about 3 minutes longer.

Makes 4 main-dish servings.

Recipe from Good Housekeeping
June Weisert Hall - Jmariehall@aol.com
Richard Gayle Weisert - rikgw@bellsouth.net
Noreen Berry Smalley - njsmalley@sbcglobal.net