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  • 4servings
  • 60minutes
  • 298calories

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Nutrition Info . . .

NutrientsProteins, Lipids, Carbohydrates, Cellulose
VitaminsB1, B2
MineralsZinc, Copper, Natrium, Magnesium, Phosphorus, Cobalt, Molybdenum

Ingredients Jump to Instructions ↓

  1. 1 pound(s) black or red plums , pitted and cut into eighths (6-7 plums)

  2. 2 sprig(s) fresh rosemary , plus more for garnish

  3. cup(s) water

  4. cup(s) balsamic vinegar

  5. 6 tablespoon(s) sugar , divided

  6. 10 black peppercorns , crushed

  7. 1 vanilla bean , split (see Substitution Tip)

  8. 2 teaspoon(s) extra-virgin olive oil

  9. 1 pound(s) pork tenderloin , trimmed of fat

  10. 1/4 teaspoon(s) freshly ground pepper

  11. 1/8 teaspoon(s) salt

Instructions Jump to Ingredients ↑

  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°F until an instant-read thermometer registers 155 and 176°F 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 and 176°F during resting.) Cut the pork into thin slices and serve with the roasted plums.

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