Recipe for: Grilled Pork Tenderloins with Plum Glaze and Grilled Zucchini - photo 1
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Recipe for: Grilled Pork Tenderloins with Plum Glaze and Grilled Zucchini

Spicy Main dishes Grilling 90 min Medium 0 views ~60.82 PLN - (0)
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Description

A summery, aromatic grilled dish: juicy pork tenderloins roasted on the grill and finished with a sweet and sour glaze made from fresh plums. The glaze combines the seasonal sweetness of plums with a honey note and a slight acidity from balsamic vinegar, along with the umami of soy sauce, giving the meat a shine and depth of flavor. The dish pairs perfectly with grilled vegetables — here, thinly sliced zucchini with distinct grill marks, fresh herb salads, or cool millet-based couscous. It looks impressive: glistening tenderloins sliced, dark grill stripes, and ruby glaze next to light green zucchini. The dish is perfect for a summer party, weekend grill, or family dinner.

Ingredients Used

Ingredients (12)

Servings:
4
  • Polędwiczka wieprzowa 800 g
  • Plum 400 g
  • Honey 60 ml
  • Balsamic vinegar 30 ml
  • Soy sauce 30 ml
  • Garlic 3 clove (~15 g)
  • Rapeseed oil 30 g
  • Zucchini 1.6 pcs (~400 g)
  • 🌿 Spices
  • Salt 0.1 pinch (~4 g)
  • Black pepper 4 pinch (~2 g)
  • ✨ Optional
  • Thyme 30 g
  • Butter 20 g
💰 Estimated dish cost: ~60.82 PLN (15.21 PLN/serving)

💡 Click an ingredient to mark it as used

Preparation steps

Preparation

1

Take the tenderloins out of the fridge 20–30 minutes before cooking to reach room temperature. Place the meat on a board and check for any membranes (silver skin). If there are any, use a sharp knife to slide the blade under the membrane and gently pull it away, trimming with the knife to remove it. Divide the tenderloins into equal parts (4 portions of ~200 g) for even grilling.

Ingredients: Polędwiczka wieprzowa
Use a sharp knife and a stable cutting board. Do not throw away the trimmed membranes — you can remove them or use them for broth; do not leave them on the meat, as they will cause uneven cooking.

Marinade and glaze

2

Prepare the glaze: halve the plums and remove the pits. Cut into small pieces. In a medium saucepan, combine the plums, honey, balsamic vinegar, soy sauce, and minced garlic. Bring to a gentle boil over medium heat, then reduce the heat and simmer for 10–12 minutes, stirring every 1–2 minutes, until the mixture thickens and has the consistency of a pourable jam. If you want a smooth glaze, blend with an immersion blender and strain through a sieve. Taste and season with salt and pepper to your liking.

Ingredients: Plum, Honey, Balsamic vinegar, Soy sauce, Garlic, Salt, Black pepper, Butter
Use a saucepan with a diameter of 18–20 cm and a thick bottom to avoid burning. Cook over low heat; if foam appears, remove it with a spoon. The glaze is ready when it falls from the spoon in a thick line.
3

Pour about 60% of the hot glaze into a marinating bowl. When the glaze cools for 2–3 minutes (it should be warm, not hot), brush it evenly onto the tenderloins with a brush on both sides. Lightly sprinkle with salt and pepper. Set the meat aside for 30–45 minutes in a cool, but not cold place (e.g., on the countertop in the shade). Do not marinate for longer than 60 minutes, as the sugars may caramelize too much during grilling.

Ingredients: Polędwiczka wieprzowa, Plum, Honey
Use a silicone brush to apply the glaze. If you don't use all the glaze for marinating, save the rest for later glazing the meat while grilling.

Preparing the grill

4

Preheat the grill to medium-high temperature (grate about 200–220°C). If you are using a charcoal grill, wait until the briquettes are covered with a thin layer of ash. Grease the grate with a brush soaked in canola oil to prevent sticking.

Ingredients: Rapeseed oil
Use a grill thermometer or a simple holder to assess the temperature. A thick grill brush and an oiling brush are best. Do not spray the grill directly with alcohol.

Grilling the tenderloins

5

Place the tenderloins on a hot grill. Grill over direct heat for 3–4 minutes on one side, until clear grill marks appear. Flip the meat and grill for another 3–4 minutes. After this time, start regularly basting the meat with the remaining glaze and turning it every 1–2 minutes, so the glaze caramelizes nicely, for 4–6 minutes. The total time depends on the thickness — aim for an internal temperature of 62–65°C for a slightly pink center. If you don't have a thermometer, check by pressing with your finger: the meat should be springy but not tough.

Ingredients: Polędwiczka wieprzowa, Plum, Honey, Soy sauce
Use a meat thermometer for accuracy. Brush on a thin layer of glaze — too thick a layer may burn. Use tongs to turn, do not pierce with a fork to avoid losing juices.

Grilling zucchini

6

While the meat is resting, prepare the zucchini: wash and slice it lengthwise into 4–6 mm thick slices. Drizzle with canola oil on both sides and lightly salt and pepper. Place the slices on a hot grill and grill for 2–3 minutes on each side, until they are tender, with clear grill marks and a translucent consistency in the center.

Ingredients: Zucchini, Rapeseed oil, Salt, Black pepper
The best tool is a wide spatula or tongs for flipping delicate slices. Don't move the zucchini too early — wait for clear marks, then it will flip easily.

Finishing

7

When the meat reaches the target temperature, remove the tenderloins from the grill and place them on a plate. Loosely cover with aluminum foil and let rest for 8–10 minutes — the meat will "rest," and the juices will distribute evenly throughout the fibers. In the meantime, if you want a creamier glaze, heat the remaining glaze in a saucepan and add 20 g of butter, stirring until melted.

Ingredients: Polędwiczka wieprzowa, Butter, Plum
Do not cut the meat right after taking it off the grill — it will lose its juices. Resting is key for juiciness. Use a small saucepan to warm the glaze and heat it briefly over low heat.

Assembly and serving

8

Slice the tenderloins diagonally into pieces about 1–1.5 cm thick. Arrange the slices on a platter, placing the grilled zucchini alongside. Drizzle the meat with 1–2 tablespoons of warm glaze, and sprinkle fresh thyme leaves (torn by hand) for aroma. Serve immediately when the glaze is shiny and the zucchini is slightly crispy at the edges.

Ingredients: Polędwiczka wieprzowa, Zucchini, Thyme, Plum
Cutting at an angle gives a wider slice and a nicer presentation. Use a sharp knife and a warm plate to keep the dish at the right temperature for longer.

Final tips

9

Check the taste: if the glaze is too sour, add a bit of honey; if too sweet — a few drops of vinegar. Additionally, you can serve a warm salad of arugula and dill or millet with a lemon vinaigrette alongside the dish.

Ingredients: Honey, Balsamic vinegar
For guests, prepare the glaze in a sauceboat so everyone can add more. Make sure that any leftover glaze that has come into contact with raw meat is heated thoroughly before reusing.

Fun Fact

💡

Plums have been used in Polish cuisine for centuries — not only in compotes and cakes but also in meat sauces. Sweet and sour fruit glazes appear in regional Polish cuisine as a way to enhance the flavor of pork.

Best for

letnie przyjęcie w ogrodzie majówka rodzinny grill

Tips

🍽️ Serving

Serve with a light cucumber and dill salad or with millet and lemon. A cold wheat beer or dry white wine (riesling) pairs well with the tenderloin. Before serving, drizzle the portions with an extra spoonful of warm glaze.

🥡 Storage

Store in the refrigerator in a closed container for up to 2 days. Reheat briefly in the oven at 140°C for 8–10 minutes or in a covered skillet, basting occasionally with the glaze. Do not over-caramelize when reheating, as the glaze may burn.

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