Roast Pork Tenderloin with Thyme-Scented Plums |
|
 |
Prep Time: 0 Minutes Cook Time: 0 Minutes |
Ready In: 0 Minutes Servings: 1 |
|
Broiling the plums for a few minutes intensifies their tangy-sweet flavor. Look for plums that ripened on the tree for fruitiest flavor; the best place to find them will be at farmers' markets or farm stands. You can also swap in peaches for plums, if you like. Serve with Couscous Pilaf. Ingredients:
2 1/2 tablespoons olive oil, divided |
1 (1-pound) pork tenderloin |
3/4 teaspoon kosher salt, divided |
1/2 teaspoon freshly ground black pepper, divided |
1 pound small, ripe plums, quartered and pitted (about 6) |
2 tablespoons honey |
1 garlic clove, minced |
2 teaspoons chopped fresh thyme |
Directions:
1. Preheat oven to 500°.
2. Heat a large ovenproof skillet over medium-high heat. Add 1 1/2 tablespoons olive oil to pan; swirl to coat. Sprinkle pork with 1/2 teaspoon salt and 1/4 teaspoon black pepper. Add pork to pan; cook 4 minutes, turning to brown on all sides. Place pan in oven. Cook at 500° for 15 minutes or until a thermometer registers 145°. Remove pork from pan. Let stand 10 minutes; slice crosswise into 12 slices.
3. Preheat broiler to high.
4. Without cleaning pan, arrange plums, cut sides up, in pan. Combine remaining 1 tablespoon oil, honey, and garlic, stirring well; brush plums evenly with honey mixture. Sprinkle with remaining 1/4 teaspoon salt and remaining 1/4 teaspoon pepper. Broil plums 6 minutes or until lightly charred; sprinkle with chopped thyme. Serve with pork. Garnish with thyme sprigs, if desired.
5. Wine Match: The 2009 Red Diamond Merlot (Washington, $8) is smooth and fruity, echoing the sweet plums that highlight the roasted pork. Using peaches instead? Pour the 2010 Fish Eye Riesling (Australia, $7), an off-dry white with stone fruit aromas. -Gretchen Roberts
|
|