Pork Tenderloin with Roasted Plums And Rosemary
.
Yield
4 servingsPrep
10 minCook
36 minReady
56 minIngredients
| Amount | Measure | Ingredient | Features |
|---|---|---|---|
| Roasted plums | |||
| 1 | pound |
plums
black or red, pitted and cut into eighths (6-7 plums) |
|
| 2 | each |
rosemary sprigs
more for garnish |
*
|
| ½ | cup |
water
|
|
| ½ | cup |
balsamic vinegar
|
|
| 6 | tablespoons |
sugar
divided |
|
| 10 | each |
black peppercorns
crushed |
*
|
| 1 | each |
vanilla bean
split |
*
|
| For the pork | |||
| 2 | teaspoons |
olive oil, extra-virgin
|
|
| 1 | pound |
pork tenderloin
trimmed of fat |
|
| ¼ | teaspoon |
black pepper
freshly ground |
|
| ⅛ | teaspoon |
salt
|
|
Ingredients
| Amount | Measure | Ingredient | Features |
|---|---|---|---|
| Roasted plums: | |||
| 453.6 | g |
plums
black or red, pitted and cut into eighths (6-7 plums) |
|
| 2 | each |
rosemary sprigs
more for garnish |
*
|
| 118 | ml |
water
|
|
| 118 | ml |
balsamic vinegar
|
|
| 9E+1 | ml |
sugar
divided |
|
| 1E+1 | each |
black peppercorns
crushed |
*
|
| 1 | each |
vanilla bean
split |
*
|
| For the pork: | |||
| 1E+1 | ml |
olive oil, extra-virgin
|
|
| 453.6 | g |
pork tenderloin
trimmed of fat |
|
| 1.3 | ml |
black pepper
freshly ground |
|
| 0.6 | ml |
salt
|
|
Directions
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 ½ 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.
