Sunday, May 15, 2005

Peppered Pork Tenderloin with Blue Cheese Plums

Peppered Pork Tenderloin with Blue Cheese Plums (Adapted from CL)

1 tablespoon chopped fresh rosemary
1 teaspoon fennel seeds
1 teaspoon coriander seeds
1/2 teaspoon fresh ground black pepper
1/2 teaspoon salt
1 pound trimmed pork tenderloin
2 teaspoons olive oil, divided
4 plums, halved and pitted
2 ounces crumbled blue cheese

Add rosemary, fennel and coriander into a spice grinder - process until finely ground. Add salt and pepper into the grinder and pulse once or twice to combine. Drizzle pork with 1 teaspoon oil and season evenly with spice mixture, rubbing it all over the pork. Wrap in plastic wrap and place in the refrigerator to chill for 2 hours.

Preheat grill.

Place pork on the grill and cook until an instant-read thermometer reads about 145 to 150 degrees, turning only once. Transfer to a cutting board and let rest for 10 minutes. Slice crosswise into 1/4" thick pieces.

Place plums in a shallow dish and drizzle with remaining oil, tossing gently to coat. Place onto the grill, cut side down, and cook until marks appear, about 3 minutes. Remove from the grill and sprinkle each evenly with the blue cheese. Serve with pork.

Makes 4 servings.

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