Pork Tenderloin with Plum Coulis

Pork Tenderloin w/ Plum Coulis | EatSimpleFood.com Print

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.

  • Author: beckie
  • 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.

This post contains Amazon affiliate links.  Thank you for supporting my blog & love of cooking.

Keywords: Pork Tenderloin, Pork, Plums, Fruit, Coulis, Plum Coulis, Gluten Free, Sauces, Dairy Free, Low Carb, Paleo, Whole 30


Print This Recipe

No ingredients required for this recipe.
No directions required for this recipe.
Pork Tenderloin with Plum Coulis

Leave a Reply

Your email address will not be published. Required fields are marked *