Ingredients:

 

Marinade:

¼ cup orange juice

2 tablespoons soy sauce

1 tablespoon sesame oil + extra to brush meat

1 tablespoon orange zest, grated

1 tablespoon ginger

2 teaspoons chili peppers, minced

2 teaspoons garlic, minced

4 lbs. beef tenderloin

 

Plum Sauce:

4 plums, pitted and quartered

1 cup pineapple juice

¼ cup dry sherry

¼ cup dark brown sugar, firmly packed

2 tablespoons red wine vinegar

2 tablespoons soy sauce

1 teaspoon mustard powder

Kosher salt

 

The evening before, prepare marinade:

In a large mixing bowl – Pour the orange juice, soy sauce and 1 tablespoon sesame oil. Stir in orange zest, ginger, chili peppers and garlic, mixing well.

 

Place the tenderloin in a zip lock bag and pour the marinade into the bag. Seal and turn several times to coat the meat.

 

Place in the refrigerator overnight.

 

Prepare plum sauce:

In a large saucepan over high heat – Bring the plums, pineapple juice, sherry, brown sugar, vinegar, soy sauce and mustard powder to a rapid boil.

 

Place the heat on low and allow to simmer about 45 minutes or until the plums are falling apart. Sauce will also thicken while simmering.

 

Remove the plum skins from the mixture and allow to simmer until you only have 1 cup of liquid left (about 10 minutes).

 

30 Minutes Before Grilling:

Allow the tenderloin to stand at room temperature 30 minutes.

 

Remove the tenderloin from zip lock bag and brush with the remaining sesame oil and sprinkle with the salt.

 

Heat the grill to medium heat.

 

Grill the tenderloin over direct heat for 20 minutes turning every 5 minutes.

 

Place over indirect heat and continue to grill 25 minutes or until the internal temperature reaches 135 degrees.

 

Baste the tenderloin with the plum sauce occasionally and turn after each basting.

 

Allow the tenderloin to rest 10 to 15 minutes before slicing.

 

Reheat the sauce and serve on the side or over the top of each slice.