Roast Pork Tenderloin with Thyme-Scented Plums

Roast Pork Tenderloin with Thyme-Scented PlumsRecipe
Photo: Johnny Autry; Styling: Mary Clayton Carl
Broiling the plums for a few minutes intensifies their tangy-sweet flavor. Look for plums that ripened on the tree for fruitiest flavor; the best place to find them will be at farmers' markets or farm stands. You can also swap in peaches for plums, if you like. Serve with Couscous Pilaf.


Serves 4 (serving size: 3 ounces pork and 6 plum quarters)
Total time: 26 Minutes

Recipe from

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Recipe Time

Hands-on: 26 Minutes
Total: 26 Minutes

Nutritional Information

Calories 285
Fat 10.9 g
Satfat 2 g
Monofat 7.1 g
Polyfat 1.3 g
Protein 24.6 g
Carbohydrate 23.4 g
Fiber 1.7 g
Cholesterol 74 mg
Iron 1.6 mg
Sodium 421 mg
Calcium 11 mg


2 1/2 tablespoons olive oil, divided
1 (1-pound) pork tenderloin
3/4 teaspoon kosher salt, divided
1/2 teaspoon freshly ground black pepper, divided
1 pound small, ripe plums, quartered and pitted (about 6)
2 tablespoons honey
1 garlic clove, minced
2 teaspoons chopped fresh thyme


1. Preheat oven to 500°.

2. Heat a large ovenproof skillet over medium-high heat. Add 1 1/2 tablespoons olive oil to pan; swirl to coat. Sprinkle pork with 1/2 teaspoon salt and 1/4 teaspoon black pepper. Add pork to pan; cook 4 minutes, turning to brown on all sides. Place pan in oven. Cook at 500° for 15 minutes or until a thermometer registers 145°. Remove pork from pan. Let stand 10 minutes; slice crosswise into 12 slices.

3. Preheat broiler to high.

4. Without cleaning pan, arrange plums, cut sides up, in pan. Combine remaining 1 tablespoon oil, honey, and garlic, stirring well; brush plums evenly with honey mixture. Sprinkle with remaining 1/4 teaspoon salt and remaining 1/4 teaspoon pepper. Broil plums 6 minutes or until lightly charred; sprinkle with chopped thyme. Serve with pork. Garnish with thyme sprigs, if desired.

Wine Match: The 2009 Red Diamond Merlot (Washington, $8) is smooth and fruity, echoing the sweet plums that highlight the roasted pork. Using peaches instead? Pour the 2010 Fish Eye Riesling (Australia, $7), an off-dry white with stone fruit aromas. --Gretchen Roberts