Plum Ketchup:

1 lb. purple plums (about 5), pitted and cut into chunks
1 sm. onion, quartered
2 cloves garlic, peeled
2 tbsp. finely chopped peeled fresh ginger
1 c. dark brown sugar
1/2 c. cider vinegar
1/2 tsp. cinnamon
1/2 tsp. salt
1/4 tsp. pepper flakes

In processor, process plums, onion, garlic and ginger until finely chopped. In saucepan, combine plum mixture, sugar, vinegar, cinnamon, salt and pepper flakes. Simmer, uncovered, stirring occasionally, 30 minutes, until thickened (about 2 cups). Remove to bowl; let cool.

Pork:

3 tbsp. soy sauce
2 pork tenderloins (about 2 lb. total)

Place 1 cup plum ketchup in large plastic food-storage bag. Refrigerate remainder. Add soy and pork to bag. Refrigerate 1 hour or overnight, turning occasionally.

Heat broiler. Remove pork from marinade; place on broiler-pan rack. Broil 4 inches from heat 18 to 20 minutes, turning twice, basting with marinade, until 160°F. Let rest 10 minutes. Slice; serve warm or chilled, with ketchup.

Makes 10 servings.