Lush vanilla- and rosemary-scented plums marry beautifully with succulent pork tenderloin.
Time: 60 minutes (30 minutes prep)Ingredients
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.
Substitution Tip: You can use 1/4 teaspoon vanilla extract instead of the vanilla bean.
- 37 g
- 6 g
- Saturated Fat
- 1 g
- 23 g
- 62 mg
- Dietary Fiber
- 2 g
- 572 mg
- 131 mg
- 4 servings
- 2 fruit
- 5 lean meat
- 56% daily value
- Vitamin C
- 20% dv