Roast Pork Tenderloin with Thyme-Scented Plums

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.

Yield: Serves 4 (serving size: 3 ounces pork and 6 plum quarters)
Total:
Recipe from Cooking Light

More From Cooking Light

Recipe Time

Hands On: 26 Minutes
Total: 26 Minutes

Nutritional Information

Amount per serving
  • Calories: 285
  • Fat: 10.9g
  • Saturated fat: 2g
  • Monounsaturated fat: 7.1g
  • Polyunsaturated fat: 1.3g
  • Protein: 24.6g
  • Carbohydrate: 23.4g
  • Fiber: 1.7g
  • Cholesterol: 74mg
  • Iron: 1.6mg
  • Sodium: 421mg
  • Calcium: 11mg

Ingredients

  • 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

Preparation

  1. 1. Preheat oven to 500°.
  2. 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. 3. Preheat broiler to high.
  4. 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.
  5. 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
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