Pork Tenderloin with Plum Coulis
Colorful, fruity, and savory rosemary plum coulis served over sliced sliced pork tenderloin. The vibrancy & flavor “pop” in this recipe. Coulis are generally thick vegetable or fruit purees/sauces. They freeze well so make extra for an easy solution to a busy weeknight dinner if you got an extra in your freezer.
- Prep Time: 25 Minutes
- Cook Time: 20 Minutes
- Total Time: 45 minutes
- Yield: 6
- Category: Main Dish
- Method: Stovetop / Oven
- Cuisine: International
- 2 lb pork tenderloin
- ~ 1 1/2 Tbsp vegetable oil
- 2 Tbsp balsamic vinegar
- 1/2 tsp garlic powder
- 2 tsp fresh rosemary, chopped
- 1/2 tsp sea salt
- 1/4 tsp black pepper
Ingredient List Plum Coulis:
- 3 medium plums, pitted & peeled
- 1/4 tsp sea salt
- 2 Tbsp white wine
- 2 tsp agave or honey
- 1 tsp fresh rosemary, chopped
- Preheat oven to 375F.
- For Pork: Mix balsamic vinegar, garlic powder, rosemary, salt, and pepper together in a small bowl. Marinate pork 20 minutes at room temperature.
- Bring a heavy bottomed & oven proof pan 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 each side (there are usually 3 sides for a tenderloin). 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.
- Immediately transfer to an oven and cook an additional 12-15 minutes or until internal temperature reaches 135F. Tent and let sit 5-10 minutes before serving
- For Coulis: Add all ingredients to a food processor or blender. Blend it up. Bring a small pan to medium high heat and add coulis. Bring to a boil, reduce heat, and simmer uncovered ~ 7 minutes.
- Serve with Potato Latkas, and a vegetable. Happy Eating! Beckie
- Don’t want to peel the plum? Don’t do it then! The coulis may have a different taste and texture but it will still be great!
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.
For more kitchen items I love/use: please visit my shop page.
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Keywords: Pork Tenderloin, Pork, Plums, Fruit, Coulis, Plum Coulis, Gluten Free, Sauces, Dairy Free, Low Carb, Paleo, Whole 30