Roast Pork Tenderloin with Thyme-Scented Plums


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The plums turned this gorgeous shade of red after broiling…they look almost tomato like. I have to admit, I love what a little broiling does to fruit. In the case of these plums, it intensified their tangy-sweet flavor. This would also work well with the abundance of peaches available now, your choice.

This is definitely one of those meals that will keep your summer clothes fitting well. It’s light with no heavy or fattening sauces. The flavors of the sweet fruit, with a bite of pork, make this a wonderful, seasonal meal. With all the calories you are going to save, you just might have room for a yummy side salad with a less-forgiving dressing. Or better yet, dessert!

Make sure to use ripe plums for the fruitiest flavor possible, since this is where the flavor of this dish is coming from. Enjoy this one, it’s a beauty.

Print Recipe

Roast Pork Tenderloin with Thyme-Scented Plums

Recipe from: Cooking Light | Serves: 4

Ingredients

  • 2-1/2 Tablespoons Olive oil, divided
  • 1 (1-pound) pork tenderloin
  • 3/4 teaspoon kosher salt, divided
  • 1/2 teaspoon black pepper
  • 1 pound small, ripe plums, quartered and pitted (about 6)
  • 2 Tablespoons honey
  • 1 garlic clove, pressed
  • 2 teaspoons chopped, fresh thyme

Directions

  • Preheat oven to 450 degrees F. Heat a large ovenproof skillet over medium-high heat. Add 1-1/2 Tablespoons olive oil to pan. Season pork 1/2 teaspoon salt and 1/4 teaspoon of the pepper. Add the pork to the pan and cook 4 minutes, turning to brown on all sides. Place pan in oven and cook until pork registers 145 degrees on a meat thermometer (about 15 minutes). Remove pork from pan and let stand 10 minutes. Slice crosswise into 12 slices.
  • Preheat broiler to high. Without cleaning pan, arrange plums, cut sides up in pan. Combine remaining 1 Tablespoon of oil, honey and garlic. Stir well and brush plums evenly with mixture. Srinkle with remaining salt and pepper. Broil plums 6 minutes or until lightly charred; sprinkle with chopped thyme. Serve with pork. Garnish with thyme sprigs.
  • Serving size: 3 ounces pork and 6 plum quarters
  • Calories: 285
  • Fat: 10.9 g
  • Saturated fat: 2 g
  • Carbohydrates: 23.4 g
  • Fiber: 1.7 g
  • Protein: 24.6 g
  • Cholesterol: 74 mg

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A beautiful summer dish…

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Post a Comment

7 Comments and 2 Replies

  1. Barbie with a T 1

    That has to be one of the prettiest presentations for pork that I have seen in my lifetime. It looks so much like tomatoes, I cannot help but think that you could do the same thing with tomatoes, as it sure sparked my appetite just looking at the photo. However, it would not have that sweetness of the fruit to meld with the savory pork. Once I read your description of the broiled fruit with the pork, my taste buds immediately switched to the fruit and pork. It sure does look fantastic! Thanks for that one.

    Reply
  2. Sabra 2

    Looks good! I’m going to try it out tomorrow :o)

    Reply
  3. Minnie(@thelady8home) 3

    Amazing recipe!!!!!!!!!! The combination, its so unique.

    Agree with Barbie, this is one of the most pretty presentation for pork.

    Reply
  4. This looks very delicious! I love the fact that it will not be helping increase my waist size this summer.

    Reply
  5. Kim in MD 6

    Yum! This is one gorgeous pork dish! I am always on the hunt for new ways to make pork tenderloin. Pork pairs beautifully with fruit (especially apples). I love that you paired this with plums!

    Reply
  6. Kristin 7

    I made this tonight, and am wondering if it would be weird to eat the leftover plums on my Greek yogurt in the morning. They are delicious!

    Reply
  7. Dave + Robin 9

    We LOVE your blog and recipes – they are some of the best we’ve ever tried! We have long been addicts of your gnocchi mac and cheese but this pork loin recipe brings things to a whole new level for us. We ate it until we were stuffed and then we kept eating. Once we woke up from the food coma, we were so excited to spread the word of this heavenly recipe, we decided to throw an impromptu dinner party and share it with our friends. They all asked for the recipe and we wrote your website on their napkins so they could take it home and look up the noble pig for themselves!

    Reply

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