Pork Tenderloin with Roasted Plums & Rosemary

4 Reviews
From: EatingWell Magazine Fall 2004

Lush vanilla- and rosemary-scented plums marry beautifully with succulent pork tenderloin.

Ingredients 4 servings

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  • 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
  • 6 tablespoons sugar, divided
  • 10 black peppercorns, crushed
  • 1 vanilla bean, split (see Substitution 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

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  • Ready In

  1. To roast plums: Preheat oven to 400 °F. Place plums and 2 rosemary sprigs in an 8-inch-square baking dish. Whisk water, vinegar, 4 tablespoons sugar and peppercorns in a small bowl until the sugar dissolves. Scrape seeds from vanilla bean; add the seeds and bean to the vinegar mixture. Pour the mixture over the plums. Sprinkle with the remaining 2 tablespoons sugar.
  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 and cover with foil. Strain the roasting liquid into a small saucepan and bring to a boil. Reduce heat to medium-high; cook until reduced to 1/2 cup, 6 to 8 minutes. Pour the sauce over the plums; keep warm.
  3. To prepare pork: Meanwhile, heat oil in a large ovenproof skillet over medium-high heat. Sprinkle pork with pepper and salt. Add to 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. Transfer the pork to a cutting board and let rest for 10 minutes. (The internal temperature will increase to 160 ° during resting.) Cut the pork into thin slices and serve with the roasted plums.
  • Make Ahead Tip: Cover and refrigerate the roasted plums for up to 2 days.
  • Substitution Tip: You can use 1/4 teaspoon vanilla extract instead of the vanilla bean.

Nutrition information

  • Per serving: 271 calories; 5 g fat(1 g sat); 2 g fiber; 40 g carbohydrates; 19 g protein; 6 mcg folate; 55 mg cholesterol; 37 g sugars; 0 g added sugars; 388 IU vitamin A; 10 mg vitamin C; 21 mg calcium; 1 mg iron; 119 mg sodium; 695 mg potassium
  • Carbohydrate Servings: 2 1/2
  • Exchanges: 2 fruit 5 lean meat

Reviews 4

October 17, 2013
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By: EatingWell User
Easy and wonderful! Love this recipe! It's not too fancy for the kids, yet special enough to serve for guests. This is definitely on our list of recipes to make again and again.
October 09, 2012
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By: EatingWell User
Gourmet! This was so good! It did take quite a while to prepare because there are several steps, and it dirtied lots of dishes. But it was worth it. I served it with roasted potatoes and an aged cabernet sauvignon. The potatoes were great to soak up the extra plum sauce. Next time I would probably try the vanilla extract instead of the bean to save time. Pros: Flavors complement each other amzingly, impress any dinner guest Cons: Takes a long time to prepare
May 01, 2012
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By: m.d0d83
Hands down my favorite recipe I have made this dish many times over. It's elegant and the aroma is amazing. It looks so much harder to make than it actually is. I've even swapped out the pork tenderloin for a turkey version and it was still scrumptious. Whenever I have friends over for dinner (or for a special night with the SO), I whip this up and everyone is impressed. Cons: NONE!
March 15, 2012
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By: Terri Burney-Bisett
Perfect Party Entree The succulent tenderloin is complimented by the plum, rosemary & vanilla. The sauce is not over-sweet and the completed dish presents beautifully! I served this for a dinner party several years ago and my friends still talk about it. Pros: Easy and delicious!