Sunday, May 08, 2005

Pork Tenderloin with Roasted Plums and Rosemary

Pork Tenderloin with Roasted Plums and RosemaryPork Tenderloin with Roasted Plums and Rosemary (Adapted from Eating Well)

For the plums

2 sprigs fresh rosemary
1 pound black plums, pitted and cut into eighths
1/2 cup balsamic vinegar
1/2 cup water
6 tablespoons granulated sugar, divided
10 black peppercorns, crushed
1 vanilla bean, split

For the pork

2 teaspoons extra-virgin olive oil
16 ounces trimmed pork tenderloin
salt and fresh ground pepper

To roast the plums

Preheat oven to 400

Lightly coat an 8" baking dish with nonstick spray - place the rosemary sprigs on the bottom and scatter the sliced plums on top.

In a small bowl, whisk together vinegar, water, 4 tablespoons sugar and peppercorns in a small bowl until the sugar dissolves. Use a sharp knife to scrape the seeds from the vanilla bean - add the seeds and bean to the vinegar mixture. Pour the mixture over the plums. Scatter the top with the remaining 2 tablespoons sugar.

Roast, uncovered, until the plums are tender and beginning to break down, about 20 to 25 minutes. Remove the rosemary and vanilla bean. Pick out the plums and set them on a serving dish - cover with foil to keep warm. Strain the roasting liquid into a small saucepan and bring to a boil. Reduce heat to medium-high and cook until reduced to about 1/2 cup, 6 to 8 minutes. Pour sauce over the plums and continue to keep warm.

To make the pork

In a large skillet, heat oil over medium-high. Season pork with salt and pepper. Place the pork into the skillet and brown on all sides.

Place the pan into the oven and bake until an instant-read thermometer registers 145 to 155 degrees - about 10 to 15 minutes. Place the pork on a cutting board and let rest for 10 minutes before thinly slicing. Serve the sliced pork, along with any juices that collected while resting, with the roasted plums and sauce.

Makes 4 servings.

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