I also appreciated the simplicity and quick prep, but I found the pork to be rather bland. Next time (as there likely will be one) I'll season the pork well in advance and add the thyme to it instead of the plums. Like the other reviewer I also nuked the glaze before tossing it with the plums, but I didn't re-baste and would do this next time also. I served this with a green salad of pears, dried cranberries and pistachios with a maple-mustard vinaigrette. This is quick and simple enough for a weeknight supper but elegant enough to serve to company.
Roast Pork Tenderloin with Thyme-Scented Plums
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.
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Total: 26 Minutes
- 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
- 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
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