Pork Tenderloin with Roasted Plums & Rosemary

Fall 2004, The EatingWell Diabetes Cookbook (2005)

Your rating: None Average: 3.9 (36 votes)

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

Pork Tenderloin with Roasted Plums & Rosemary

4 Reviews for Pork Tenderloin with Roasted Plums & Rosemary

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.


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.

Flavors complement each other amzingly, impress any dinner guest
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.

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.

Easy and delicious!

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