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 Cooking Light

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Nutritional Information

Amount per serving
  • Calories: 222
  • Calories from fat: 35%
  • Fat: 8.5g
  • Saturated fat: 3.5g
  • Monounsaturated fat: 3.5g
  • Polyunsaturated fat: 0.6g
  • Protein: 25.5g
  • Carbohydrate: 10.6g
  • Fiber: 1.6g
  • Cholesterol: 71mg
  • Iron: 1.6mg
  • Sodium: 429mg
  • Calcium: 73mg


  • 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)


  1. 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. 2. Prepare grill.
  3. 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. 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.
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