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

Makes 4 servings

ACTIVE TIME: 30 minutes

TOTAL TIME: 1 hour

EASE OF PREPARATION: Easy

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

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.

NUTRITION INFORMATION: Per serving: 298 calories; 7 g fat (2 g sat, 4 g mono); 63 mg cholesterol; 37 g carbohydrate; 24 g protein; 2 g fiber; 127 mg sodium; 564 mg potassium.

Nutrition bonus: Selenium (56% daily value), Vitamin C (20% dv).

2 1/2 Carbohydrate Servings

Exchanges: 2 fruit, 5 lean meat

TIP: Substitution Tip: You can use 1/4 teaspoon vanilla extract instead of the vanilla bean.

MAKE AHEAD TIP: Cover and refrigerate the roasted plums for up to 2 days.

I've made this recipe several times, and like it very much. It is easy and tasty.

Anonymous, Fort Atkinson, WI

I've made this several times and always been happy with it. It's very tasty and makes a beautiful presentation. It's a great way to use the bounty of summer plums but don't use Santa Rosa plums -- they fall apart when they're cooked. Pluots work well. Serve it over cous-cous or rice -- something to soak up the tasty sauce.

Kathi, Huntington Beach, CA