* 1/4 C orange juice
* 2 tbsp soy sauce
* 1 tbsp sesame oil
* 1 tbsp orange zest, grated
* 1 tbsp ginger
* 2 tsp chili peppers, minced
* 2 tsp garlic, minced
* 1 (4 lb) beef tenderloin
* olive oil
* 4 plums, pitted and quartered
* 1 C pineapple juice
* 1/4 C dry sherry
* 1/4 C dark brown sugar, firmly packed
* 2 tbsp red wine vinegar
* 1 tbsp soy sauce
* 1 tsp mustard powder
1. In a large glass mixing bowl pour the orange juice, soy sauce, 1 tbsp sesame oil, the orange zest, ginger, chili pepper, and garlic and blend well.
2. Lay the tenderloin into a zip lock bag and add the marinade, seal the bag, turn several times to coat, and refrigerate overnight.
3. Remove tenderloin from refrigerator, take out of marinade, and throw marinade away. Drizzle olive oil over tenderloin and let stand for 30 minutes at room temperature.
4. Meanwhile, in a sauce pan over high heat bring the plums, pineapple juice and sherry to a rapid boil.
5. Stir in the brown sugar, vinegar, soy sauce and mustard powder blending well.
6. Reduce the heat to low and simmer 45 minutes.
The plums will come apart and the sauce will thicken while simmering.
7. Remove the plum skins from the sauce, and continue cooking 10 minutes or until reduced to 1 Cup of sauce.
8. Set the grill to the medium temperature setting allowing the grill to heat.
9. Place the tenderloin over direct heat and grill 20 minutes, basting tenderloin every 5 minutes with the plum sauce. Turn once at 10 minute mark. Remove to platter.
10. Let tenderloin rest on a platter at room temperature for 5 minutes before cutting.
Tenderloin doesn't really have to be marinaded, it's so tender already, but the flavors are really what you're after here. Between the marinade and the plum sauce, you've got yourself a real tropical treat with this dish! It really smells so great while it's grilling, and tastes even better than it smells!