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Pork Tenderloin with Roasted Plums The delightful vanilla overtones mingled with the rosemary-scented plums makes a delightfully succulent pork tenderloin. You might even try a drizzle of dark chocolate sauce on this...MM! This will become a favorite the first time you try it! Makes 4 servings, Prep Time: 30 minutes Total Time: 1 hour Ingredients Roasted plums 1 pound black or red plums, pitted and cut into eighths (6-7 plums) 2 sprigs fresh rosemary, plus more for garnish 1/2 cup water 1/2 cup balsamic vinegar 4 tablespoons sugar, divided 10 black peppercorns, crushed 1 vanilla bean, split (see Tip) Pork 2 teaspoons extra-virgin olive oil 1 pound pork tenderloin, trimmed of fat 1/4 teaspoon freshly ground pepper 1/8 teaspoon salt Preparation 1. Begin with roasting the plums: Preheat oven to 400°F. Place plum sections and 2 rosemary sprigs in an 8-inch-square baking dish. Mix water, vinegar, 4 tablespoons sugar and peppercorns in a small bowl. Scrape seeds from vanilla bean; add the seeds and bean to the sugar/vinegar mixture. Pour this mixture over the plums. 2. Roast the plums, uncovered, until tender and beginning to break down, 20 to 25 minutes. Discard the rosemary and the vanilla bean. Transfer the plums to a serving platter with a slotted spoon and cover with foil. Strain the roasting liquid into a small saucepan and bring to a boil. Reduce heat to medium-high; cook until liquid is reduced to 1/2 cup, 6 to 8 minutes. Pour the sauce over the plums; keep warm. (see tip) 3. To prepare pork: While the plums are roasting, heat oil in a large ovenproof skillet over medium-high heat. Sprinkle pork with pepper and salt. Put the pork into the skillet and brown on all sides, 5 to 8 minutes. 4. Transfer the pan to the oven; bake at 400° until an instant-read thermometer registers 155° and the pork has just a hint of pink in the center, 10 to 15 minutes (This step can be done in the oven at the same time as the plums are roasting). Transfer the pork to a cutting board and let rest for 10 minutes. Cut the pork into thin slices and serve with the roasted plums. Tips & Tricks Tip: You can use 1/4 teaspoon vanilla extract instead of the vanilla bean Trick: Cover and refrigerate the roasted plums for up to 2 days Nutritional Notes: per serving: calories 315; fat 9.5g (sat 2.8g, mono 4.5g, poly 1g); iron 1.6mg; cholesterol 78mg; calcium 24mg; carbohydrate 30g; sodium 143mg; protein 26g; fiber 2g Nutrition Bonus: B Vitamins: 27% daily value; Vitamin C: 20% dv; Selenium: 56% dv; Iron: 10% dv | |||||||
