Peppered Pork Tenderloin with Blue Cheese Plums

Photo: Randy Mayor; Styling: Leigh Ann Ross
This grilled pork tenderloin dish is a company-worthy dinner featuring intense and delicious flavors from the spices, plums, and blue cheese.

Yield:

8 servings (serving size: 3 ounces pork, 2 plum halves, and 1 1/2 tablespoons cheese)

Recipe from

Nutritional Information

Calories 222
Caloriesfromfat 35 %
Fat 8.5 g
Satfat 3.5 g
Monofat 3.5 g
Polyfat 0.6 g
Protein 25.5 g
Carbohydrate 10.6 g
Fiber 1.6 g
Cholesterol 71 mg
Iron 1.6 mg
Sodium 429 mg
Calcium 73 mg

Ingredients

2 tablespoons chopped fresh rosemary
2 teaspoons fennel seeds
2 teaspoons coriander seeds
1 teaspoon kosher salt
1 teaspoon freshly ground black pepper
2 (1-pound) pork tenderloins, trimmed
2 1/2 teaspoons olive oil, divided
Cooking spray
8 plums, halved and pitted
3/4 cup (3 ounces) crumbled blue cheese
Rosemary sprigs (optional)

Preparation

1. Place first 3 ingredients in a spice or coffee grinder; process until finely ground. Combine spice mixture with salt and pepper in a small bowl. Rub pork with 1 teaspoon oil. Sprinkle spice mixture evenly over pork; wrap with plastic wrap. Refrigerate 2 hours.

2. Prepare grill.

3. Place pork on a grill rack coated with cooking spray; grill 16 minutes or until a thermometer inserted in the thickest portion registers 155°, turning once. Let stand 10 minutes; slice pork crosswise into 1/4-inch-thick slices.

4. Place plum halves in a shallow dish. Drizzle with remaining 1 1/2 teaspoons oil; toss gently to coat. Place plums cut sides down on a grill rack coated with cooking spray. Grill 3 minutes or until golden. Serve with cheese and pork. Garnish with rosemary sprigs, if desired.

Note:

Victoria Abbott Riccardi,

July 2008