Ingredients
- 1 Kurobuta pork tenderloin (about 2 pounds)
- 2 ripe Santa Rosa plums, halved and pit removed
- 2 cups barley
- 6 cups water
- 1 cup chiffonade Napa cabbage
- 1 cup chiffonade red cabbage
- 1 cup chiffonade dino kale
- 1 cup grated carrot
- ¼ cup toasted sliced almonds
- ¼ cup small diced red onion
- ¼ cup raspberry vinegar
- 4 tablespoons extra virgin olive oil
- 4 ripe Santa Rosa plums, quartered and pit removed
- 2 cups Zinfandel
- 8 ounces hoisin
- 3 tablespoons Dijon mustard
- ½ onion, small diced
- 2 shallots, small diced
- 2 cloves garlic, minced
- 1 teaspoon oregano
- 1 teaspoon thyme
- 1 teaspoon rosemary
- 1 tablespoon tomato paste
- 1 tablespoon molasses
- Extra virgin olive oil for seasoning
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