Pork Tenderloin with Roasted Plums And Rosemary

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.