Source: dLife

Tender pork with a sweet brown sugar plum glaze.

Servings

Brine
3 cup cold water
0.25 cup salt substitute
2 tbsp brown sugar
1 tbsp black peppercorns
1 tbsp coriander seeds
1 plums , pitted and quartered
4 medium garlic cloves , crushed
2.5 cup Wine, sake/saki, Japanese
2 lb pork tenderloin , trimmed

Glaze
0.5 cup Wine, sake/saki, Japanese
0.5 cup apple juice
2 tbsp brown sugar
0.12 tsp salt
1 lb plums , pitted and chopped

Additional Ingredients
1 cooking spray
0.12 tsp black pepper
1 tbsp cold water , hot

1 In large Dutch oven or sauce pot combine ingredients for brine: water, salt, sugar, peppercorns, coriander, plum, and garlic.
2 Bring to boil, stirring until salt is dissolved. Remove from heat and allow to fully cool.
3 Add sake and place pork in mixture. Weigh pork down with small plate.
4 Place lid on pot and chill in refrigerator 8 hours or overnight.
5 To make glaze: in separate pot combine sake, apple juice, brown sugar, salt, and plums and bring to boil.
6 Reduce heat, cover, and simmer 10 minutes or until plums are soft.
7 In food processor or blender, puree mixture until smooth. Pour mixture back into pan and simmer 10 minutes. Liquid should be reduced to 1 cup.
8 Remove pot from stove and save 1/2 cup glaze.
9 Preheat oven to 400°F.
10 Lightly coat broiler rack with cooking spray. Pat pork dry with paper towels and place on broiler rack.
11 Season with pepper and brush with 1/4 cup glaze.
12 Roast for 20 minutes. Brush with another 1/4 cup glaze and roast additional 20 minutes or until internal temperature reaches at least 155°F.
13 Remove pork from oven and allow to rest 10 minutes before slicing.
14 Whisk together 1/2 cup reserved glaze and 1 tablespoon hot water. Serve with pork.