Pork and plums is a classic dinner combination. This pork tenderloin with savory plum sauce recipe is perfect when there is an excess of plums in the fall.
Pork tenderloin is quickly marinated in balsamic vinegar and rosemary, baked, and served with a colorful, simple, and savory fresh plum sauce (coulis).
Use an Ovenproof Skillet For Cooking Pork Tenderloin
The pork tenderloin for this recipe is both seared and baked, therefore - use an ovenproof skillet to accomplish both. This also avoids having to clean two pans.
Any ovenproof pan will work for searing and baking, but cast iron is preferred because it retains heat evenly and can be used at very high temperatures.
The pork tenderloin is seared first on the stovetop with a little oil and then transferred to the oven and baked at 375F for 12-15 minutes or until internal temperature of pork reaches 145F.
What Does Plum Sauce Go With?
Savory plum sauce tastes great over chicken breast or thighs, pork loin, pork chops, pork belly, or even tempeh or tofu.
Super sweet plum sauce can even be served chilled over ice cream.
What is Coulis?
Coulis are generally thick vegetable or fruit sauces that are pureed and are traditionally strained. This plum sauce or coulis is not strained in order to save a little time.
Plum sauce can be served warm or cold.
Coulis freeze well so make extra and freeze in a ziploc bag for an easy solution to a busy weeknight dinner. Small snack bags make for perfect portions of sauce for 2-3 people.
Variations on Cooking Pork Tenderloin with Plum Sauce
The plum sauce for the pork is savory and can be made sweeter (by adding a little honey, agave, or sugar) or not sweetened at all if the plums are ripe and naturally sweet.
Don't want or have time to peel the plum? Don't do it then! The plum coulis may have a different taste and texture but it will still be delicious!
Fresh rosemary is perfect for plum sauce, but a dash of dried rosemary works well too. Fresh sage or thyme can also be substituted.
Don't have white wine? No problem. Substitute white wine vinegar or regular white vinegar in a pinch. Lemon juice is also a great substitution.
Serving Suggestion
Serve this Pork Tenderloin and Plum Coulis dish with a complementary recipe like:
You May Also Like
If you like fruit with your meat, check out these recipes:
Things In My Kitchen:
- Food Processor - For blending up the plum coulis.
- Blender - Blenders usually blend a little finer than food processors.
- Splatter Guard - For protecting my face, hands, and stovetop from poppin' grease.
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Balsamic Rosemary Pork Tenderloin
EatSimpleFood.com
This easy and tender pork tenderloin is marinated in balsamic vinegar and rosemary and seared and baked in cast iron skillet.
- Prep Time: 25 minutes
- Cook Time: 20 minutes
- Total Time: 45 minutes
- Yield: 3 1x
- Category: Main Dish
- Method: Stovetop / Oven
- Cuisine: International
- Diet: Gluten Free
Ingredients
- 1 lb pork tenderloin, silver skin removed
- ~ 1 tablespoon vegetable oil
- 1 ½ Tbsp balsamic vinegar
- ¼ tsp garlic powder
- 1 Tbsp fresh rosemary, chopped
- ½ tsp salt
- pinch black pepper
Instructions
- Preheat oven to 375F.
- Mix balsamic vinegar, garlic powder, rosemary, salt, and pepper together in a small bowl.
- Rub marinade over pork tenderloin and let sit 20 minutes at room temperature. Flip pork at 10 minutes to get marinade on both sides.
- Bring a heavy bottomed & oven proof pan (cast iron works best) to medium high heat.
- Add enough vegetable oil to lightly coat the bottom of the pan. Turn your oven vent on – there may be a fair amount of smoke. Grab a splatter guard as well, if you’ve got one.
- When the oil is hot, add the tenderloin and pan fry ~ 2 minutes on two sides (there are usually 3 sides for a tenderloin).
- Flip the pork tenderloin to the third side and immediately transfer to an oven.
- Cook 12-15 minutes or until internal temperature reaches 145F.
- Tent loosely and let sit 10 minutes before slicing / serving
- Add salt to taste. Happy eating! Beckie
Notes
- You may need to sear the tenderloins in batches if the pan is not big enough. It's important to sear and not steam the meat.
- The pork tenderloin will be easier to slice when the meat has cooled at least 15 minutes.
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