Why This Recipe Works

We basted a gingery honey butter on grilled pork tenderloin for a bronzed exterior, and we turned the rest of it into a lemony sauce for drizzling.

Before You Begin

We like to serve this dish with brown rice or rice pilaf.

Instructions

Melt butter in small saucepan over medium heat. Stir in ginger and thyme and cook until fragrant, about 30 seconds. Off heat, whisk in honey. Measure out and reserve 2 tablespoons butter mixture; cover remaining butter mixture to keep warm.

Pat pork dry with paper towels and sprinkle with salt, pepper, and cinnamon. Grill over hot fire (covered if using gas) until pork is browned on all sides and registers 140 degrees, 12 to 14 minutes. Brush with reserved butter mixture and continue to cook 1 minute longer. Transfer to cutting board and tent with foil. Grill plums cut side down over hot fire until lightly caramelized, 2 to 4 minutes. Transfer to serving platter.

Slice pork and transfer to serving platter, reserving any accumulated juices. Stir lemon juice and accumulated juices into remaining butter mixture. Drizzle pork and plums with sauce. Serve.