Save This vibrant plum glazed pork pasta combines tender slices of pork with a tangy-sweet Asian-inspired plum sauce for a fusion dish that's both comforting and exciting. The rich sauce clings perfectly to al dente pasta, while colorful vegetables add freshness and texture to create a balanced meal that's ready in under an hour.
I created this recipe when I had an abundance of summer plums and wanted something beyond the usual desserts. The first time I served it to my family, there was complete silence at the dinner table followed by requests for seconds—always the sign of a winning dish!
Ingredients
- Pork tenderloin: 500g thinly sliced for quick cooking and tender texture
- Linguine or spaghetti: 300g providing the perfect canvas for the flavorful sauce
- Ripe plums: 200g the star ingredient that adds natural sweetness and tanginess
- Hoisin sauce: creates depth and umami that balances the fruit perfectly
- Rice vinegar: adds brightness that cuts through the richness
- Fresh ginger and garlic: aromatic foundations that give authentic Asian flavor
- Red bell pepper: adds vibrant color and subtle sweetness
- Spring onions and sesame seeds: provide essential finishing touches
Instructions
- Marinate the Pork:
- Combine thinly sliced pork with soy sauce and cornstarch in a bowl, mixing well to ensure each piece is coated. This quick 10-minute marinade not only seasons the meat but also creates a protective coating that keeps the pork tender during cooking. The cornstarch will later help thicken the sauce when everything comes together.
- Create the Plum Sauce:
- Add chopped plums, hoisin sauce, rice vinegar, honey, soy sauce, ginger, garlic, optional chili flakes, and water to a saucepan. Simmer gently over medium heat for 8-10 minutes, stirring occasionally to prevent sticking. Watch as the plums break down and release their juices, transforming into a glossy sauce. Once thickened, blend until silky smooth for the perfect consistency.
- Cook the Pasta:
- Bring a large pot of water to a rolling boil, add a generous pinch of salt, then add your pasta. Cook according to package directions until perfectly al dente with just a slight bite. Before draining, reserve half a cup of the starchy pasta water which will help bind the sauce to the pasta later. Drain but do not rinse to preserve the starchy exterior.
- Sear the Pork:
- Heat vegetable oil in a large skillet or wok until shimmering hot. Add the marinated pork in a single layer, being careful not to overcrowd the pan which would cause steaming instead of searing. Cook for just 2-3 minutes until the edges turn golden brown and the pork is just cooked through. Remove and set aside to prevent overcooking.
- Cook the Vegetables:
- In the same pan with all the flavorful pork bits, add the sliced red bell pepper. Stir-fry for about 2 minutes until they begin to soften but still maintain some crispness. The peppers will pick up all the delicious flavors left in the pan from the pork.
- Bring Everything Together:
- Return the cooked pork to the pan with the peppers, then pour in your homemade plum sauce. Gently toss until everything is well coated. Add the cooked pasta directly to the pan, using tongs to incorporate it into the sauce. If the mixture seems too thick, add splashes of reserved pasta water until you reach your desired consistency. The starch in the water will help the sauce cling beautifully to every strand of pasta.
- Serve and Garnish:
- Divide the pasta among four plates, twirling it with tongs for an attractive presentation. Sprinkle generously with sliced spring onions and toasted sesame seeds for texture and visual appeal. Add fresh cilantro leaves if desired for a bright, herbaceous finish.
Save The plums are truly the hero of this dish. I discovered that the riper the plums, the sweeter and more complex the sauce becomes. One summer, I used plums from my neighbor's tree that were almost too ripe to eat fresh, and they created the most incredible depth of flavor I've ever achieved with this recipe.
Storage and Leftovers
This pasta dish keeps beautifully in an airtight container in the refrigerator for up to 3 days. The flavors actually deepen and meld together overnight, making next-day leftovers something to look forward to. When reheating, add a splash of water or chicken stock to loosen the sauce, as the pasta will continue absorbing liquid as it sits. For best results, reheat gently on the stovetop rather than in the microwave to prevent the pork from becoming tough.
Ingredient Substitutions
The beauty of this fusion dish lies in its flexibility. Chicken breast or thigh meat works wonderfully in place of pork, requiring the same quick cooking time. For a vegetarian version, substitute the pork with firm tofu or tempeh, pressed and cubed before marinating. If plums aren't in season, you can use 1/3 cup plum jam mixed with 2 tablespoons water as a substitute for fresh plums. No hoisin sauce? Try a mixture of 1 tablespoon peanut butter, 1 teaspoon molasses, and 1 teaspoon soy sauce instead.
Seasonal Adaptations
Summer Version Use fresh nectarines or peaches instead of plums for a different stone fruit variation. Fall Version Add roasted butternut squash cubes and sage for an autumnal twist. Winter Version Incorporate dried plums rehydrated in warm water with a splash of brandy.
Make It Ahead
This recipe works beautifully as a make-ahead meal. Prepare the plum sauce up to three days in advance and store it in the refrigerator. You can also slice and marinate the pork the night before, keeping it covered in the refrigerator. When ready to serve, simply cook the pasta, sear the pork, and bring everything together with your premade sauce. This approach cuts the active cooking time nearly in half, making it perfect for entertaining or busy weeknights when you need a special meal without the fuss.
Save This flavorful pasta dish is sure to become a weeknight favorite. The delightful combination of sweet and savory flavors makes it perfect for pleasing palates of all ages.