Pork Tenderloin With Roasted Plums

The unmistakable pairing of pork and fruit takes a new spin in this recipe inspired by a recipe from eating well magazine. Here the roasted plums are contrasted with a savory combination of peppercorns, balsamic vinegar and rosemary that will transport you to the rolling hills of italy in less than an hour. Using pork tenderloins helps make this both fast as well as healthy. Serve with mashed potatoes and green beans for rapture on a plate.

Steps

Preheat oven to 400f.

Trim the pork tenderloin of any excess fat.

Use a mortar and pestle to crush the peppercorns , marjoram , rosemary and garlic powder together.

Sprinkle the spices around the meat and wrap in plastic wrap.

Set aside for up to 15 minutes.

To roast plums , place the fruit skin side to the bottom of the pan and leaves from 2 rosemary sprigs in an 8-inch-square baking dish.

Whisk water , balsamic vinegar , 4 tablespoons sugar and peppercorns in a small bowl until the sugar dissolves.

Scrape seeds from vanilla bean.

Add the seeds and bean to the vinegar mixture.

Pour the mixture over the plums.

Sprinkle with the remaining 2 tablespoons sugar.

Roast the plums , uncovered , until tender and beginning to break down , 20 to 25 minutes.

Once the meat has sat for 15 minutes , heat olive oil in a cast iron skillet.

Cook the meat for 5-6 minutes turning so that all sides of the tenderloin are browned.

Place skillet in the oven and cook until the meat reaches 155.

Ingredients

italian plums, fresh rosemary, water, balsamic vinegar, turbinado sugar, black peppercorns, vanilla beans, extra virgin olive oil, pork tenderloin, peppercorn, marjoram, dried rosemary, garlic powder