Tuesday , 16 January 2018

Pork with Plum Barbecue Sauce and Potato and Cabbage Stir Fry

I have a glut of red cabbages and potatoes from my CSA that I’ve been attempting to use up.

I’ve also got three pork loins, three more beef bottom rounds, and five chickens staring me in the face, waiting to be used up.

The chickens are the easy part.  We’re going to break four of them down into parts and save the last one for roasting in the days before Thanksgiving when I don’t have a lot of time to cook.

So I focused on the pork loin prodded by this awesome plum barbecue sauce I had seen in Cooking Light.

For the pork loin I basically kept the recipe with a few little changes to suit our tastes.

But then I needed a side dish, preferably one that would use both the cabbage and potatoes.

Enter a stir-fry (my fall back) that turned out surprisingly well.  In fact, we ended up mixing in some of the extra plum barbecue sauce with it at the table which really tied the meal together.

Honestly, I don’t think mixing in the sauce was completely necessary so feel free to make the side dish on it’s own.  It’ll still be good.

Potato and Cabbage Stir Fry

Prep Time: 45 minutes

Cook Time: 13 minutes

Servings: 4

Potato and Cabbage Stir Fry


  • 2 tsp canola oil
  • ¾ lb potatoes, peeled and cut into a thick julienne
  • 1 lb head cabbage, cored and thinly sliced
  • ½ cup onion, diced
  • 1 jalapeno, diced (de-seed for less heat)
  • 1 bell pepper, diced
  • 3 garlic cloves, minced
  • ½ Tbsp ginger
  • 3 Tbsp low sodium soy sauce
  • 1 Tbsp water or chicken stock
  • 2 Tbsp rice wine vinegar
  • 1 ½ Tbsp brown sugar
  • ½ Tbsp chile garlic sauce (omit and replace with hoisin if you don’t like spicy food)
  • 2 Tbsp diced cilantro


  1. After potatoes are peeled and julienned, soak potatoes in salted cold water for at least 15 minutes and up to 30. Steam or boil potatoes for 2 – 3 minutes or until slightly soft but now mushy.
  2. In a large skillet or wok, heat oil over medium high heat until hot. Add in onion, jalapeno, bell pepper, garlic, and ginger and stir fry for about 1 minute or until fragrant.
  3. Add in thinly sliced cabbage and continue to stir-fry for 5 – 6 minutes. Add in drained potatoes and stir fry for another 5 minutes or until cabbage and potatoes are cooked to your liking.
  4. In a small bowl mix together soy sauce through chili garlic sauce (or hoisin) and stir until well combined. Pour over cabbage and potato mix and heat through. When everything it done stir in cilantro. Serve and enjoy!

Pork with Plum Barbecue Sauce

Prep Time: 40 minutes

Cook Time: 25 minutes

Servings: 4

Pork with Plum Barbecue Sauce


    For the Plum Barbecue Sauce
  • 1 Tbsp canola oil
  • 1/2 cup chopped onion
  • 2 garlic cloves, minced
  • 2 Tbsp packed brown sugar
  • 2 Tbsp rice wine vinegar
  • 2 Tbsp hoisin
  • 1 Tbsp lower-sodium soy sauce
  • 1 tsp dry mustard
  • ½ tsp ground ginger
  • ¼ tsp teaspoon black pepper
  • 1/8 teaspoon crushed red pepper
  • 1/8 tsp ground cloves
  • ¾ lb black plums, quartered and pitted
  • For the Pork
  • 1 Tbsp canola oil
  • 1 (1 lb) pork tenderloin
  • Salt and Pepper, to taste


    Make the Sauce
  1. Heat a large saucepan over medium-high heat. Add 1 Tbsp canola oil to pan, and swirl to coat. Add onion and garlic; sauté 5 minutes, stirring constantly. Add sugar through plums; bring to a boil. Reduce heat, and simmer, partially covered, for 30 minutes or until plums break down and sauce thickens, stirring occasionally.
  2. Cook the Pork
  3. Preheat oven to 450°.
  4. Heat a large oven proof skillet over medium-high heat. Add 1 tablespoons oil to pan; swirl to coat. Sprinkle pork evenly with 1salt and pepper. Add pork to pan; sauté 5 minutes, turning to brown on all sides.
  5. Coat with 1/3 cup plum sauce then place skillet in oven (you'll continue to hear it sizzling). Alternatively, if you don't have an oven proof skillet, feel free to lay it out on a small foil lined baking sheet. Roast pork at 450° for 10 minutes. Remove pork from oven. Turn pork over; coat with an additional 1/3 cup plum sauce. Roast 5 more minutes or until a thermometer inserted in thickest portion of pork registers 155°. Note – my cooking time is because I was using a pork loin that had been flattened out. You may need to cook it anywhere from an additional 5 minutes or so to make sure it’s done. Remove from pan; let stand 10 minutes. Slice into thin slices and serve with remaining barbecue sauce on the side

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  1. Oh, you’re right that IS an awesome BBQ sauce! I can imagine how daunting it is to have a CSA with so much cabbage, but you’ve come up with a tasty side!
    Ann recently posted..Pepper Chicken With HummusMy Profile

  2. That plum sauce recipe is totally awesome. My brain is screaming at me to make it this weekend 🙂 This is a fantastic dinner overall! If this is what you do on a normal day, I can’t WAIT to see what you’ve got rocking for the holidays
    Parsley Sage recently posted..Surrender Yer Booty!My Profile

  3. I have a boat load of cabbage and pork just waiting for this recipe. I love the heat you’ve added to the stir fry!
    Kristi Rimkus recently posted..Turn Your Next Salad Into a Pizza – Mediterranean Shrimp Salad PizzaMy Profile

  4. Pork and Plums they do sound good together!
    Raymund recently posted..FajitaMy Profile

  5. I love the cabbage stir-fry here! I eat coleslaw frequently (just love it), but am not particularly inventive when it comes to new ways of stirring the pot, as it were 🙂 This is great inspiration for a new way to prepare one of my favourite foods. Thank you!
    Kelly recently posted..Endive Cups with Golden Beets, Blue Cheese and toasted Maple PecansMy Profile

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