Rating: 4 stars
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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.

Recipe by Cooking Light July 2012


Credit: Johnny Autry; Styling: Mary Clayton Carl

Recipe Summary test

26 mins
26 mins
Serves 4 (serving size: 3 ounces pork and 6 plum quarters)


Ingredient Checklist


Instructions Checklist
  • Preheat oven to 500°.

  • 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.

  • Preheat broiler to high.

  • 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

Nutrition Facts

285 calories; fat 10.9g; saturated fat 2g; mono fat 7.1g; poly fat 1.3g; protein 24.6g; carbohydrates 23.4g; fiber 1.7g; cholesterol 74mg; iron 1.6mg; sodium 421mg; calcium 11mg.