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

Kathy Farrell-Kingsley
Source: EatingWell Magazine, Fall 2004


Recipe Summary

1 hr


Roasted plums


Instructions Checklist
  • To roast plums: Preheat oven to 400 degrees 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 degrees until an instant-read thermometer registers 155 degrees 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 degrees 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 Facts

271 calories; protein 18.8g; carbohydrates 40.3g; dietary fiber 2g; sugars 37.5g; fat 4.6g; saturated fat 1g; cholesterol 55.3mg; vitamin a iu 388.2IU; vitamin c 10.2mg; folate 6mcg; calcium 21.2mg; iron 1.2mg; magnesium 34.2mg; potassium 694.6mg; sodium 119.3mg; thiamin 0.9mg; added sugar 19g.

Reviews (5)

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5 Ratings
  • 5 star values: 4
  • 4 star values: 1
  • 3 star values: 0
  • 2 star values: 0
  • 1 star values: 0
Rating: 5 stars
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. Read More
Rating: 5 stars
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! Read More
Rating: 5 stars
Perfect as is we ate it with roasted sweet potatoes and Brussels sprouts Read More
Rating: 5 stars
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! Read More
Rating: 4 stars
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 Read More