Pork Tenderloin with Roasted Plums & Rosemary
Lush vanilla- and rosemary-scented plums marry beautifully with succulent pork tenderloin.
- 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)
- 2 teaspoons extra-virgin olive oil
- 1 pound pork tenderloin, trimmed of fat
- 1/4 teaspoon freshly ground pepper
- 1/8 teaspoon salt
- 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.
- 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.
- 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.
- 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.
Tips & Notes
- 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.
Per serving: 298 calories; 7 g fat (2 g sat, 4 g mono); 63 mg cholesterol; 37 g carbohydrates; 24 g protein; 2 g fiber; 127 mg sodium; 564 mg potassium.
Nutrition Bonus: Selenium (56% daily value), Vitamin C (20% dv).
Carbohydrate Servings: 2 1/2
Exchanges: 2 fruit, 5 lean meat
More From EatingWell
Fresh, sun-ripened tomatoes not only taste wonderful, they...
Add these healthy and delicious recipes to your gluten-free...
When summer tomatoes from backyard gardens and farmstands hit...
When the produce section looks bleak, turn to the freezer....
If you’re craving an easy dessert tonight, we have just what...
The Meatless Monday movement is growing in popularity across...
Potassium plays a vital role in keeping your heart healthy...
Go beyond the gin and tonic this summer and mix up cocktails...
In the hot months of summer, cool down with a refreshing and...
Our nonalcoholic drink recipes, or “mocktails,” are festive...
Kick back and enjoy one of our delicious healthy summer punch...
During the busy workweek, these no-cook dinner recipes are...
Quinoa is a superfood that is packed with fiber and protein...
Fresh leeks are a delicious addition to many recipes. These...
Farmers’ markets and gardens are full of fresh and delicious...
Sardines (Pacific, wild-caught) are one of the healthiest...
- Type of Dish
- Main dish, meat
- Total Time
- 1 hour or less
- Main Ingredient
- Ease of Preparation