1 cup water
1 cup California Prunes
1/2 cup orange juice
3 tbsp balsamic vinegar
2 tbsp brown sugar
2 tbsp low sodium soy sauce
2 tbsp sambal oelek (Asian chili sauce)
1 tbsp Worcestershire sauce
3 cloves minced garlic
2 tbsp fresh rosemary, chopped
2 pounds trimmed pork tenderloin
In a small saucepan, bring 1 cup of water to a boil. Add prunes and turn off heat. Allow to rehydrate for 20 minutes. Drain prunes and transfer back to saucepan. Add orange juice, balsamic vinegar and brown sugar. Bring to boil, cover and reduce to simmer for 10 minutes.
Transfer mixture to food processor and add soy sauce, sambal oelek, Worcestershire sauce and garlic. Puree until mixture is smooth. Transfer mixture to a glass measuring cup and stir in chopped rosemary.
Place pork in a freezer bag. Transfer half of the sauce to the bag, reserving the remaining half in the fridge. Evenly distribute the sauce on the pork, seal and allow to marinate for a minimum of 2 hours, or up to 24 hours in the fridge.
Preheat a grill to 400°. Grill pork for about 5 minutes per side, or until internal temperature reaches 140°.
Remove pork from grill, tent and allow to rest for 10 minutes. Meanwhile, heat reserved sauce in a saucepan or in the microwave. Slice pork crosswise into 1-inch thick medallions and top with sauce before serving.