Roast Pork Tenderloin with Thyme-Scented Plums

Name: Roast Pork Tenderloin with Thyme-Scented Plums
Prep time: 26 min
Cook time: 26 min
Total time: 26 min
Yield: 4
Cuisine: Global
Ingredients: 1 teaspoons freshly ground black pepper, divided; 2 teaspoons chopped fresh thyme; 1 garlic clove, minced; 2 Tbsps honey; 1 teaspoons kosher salt, divided; 3 Tbsps olive oil, divided; 454 grams ripe plums, quartered and pitted (about 6); 454 grams pork tenderloin

Roast Pork Tenderloin with Thyme-Scented Plums is a gluten free, dairy free, and primal main course. One portion of this dish contains approximately 24g of protein, 13g of fat, and a total of 300 calories. This recipe serves 4. This recipe covers 19% of your daily requirements of vitamins and minerals. From preparation to the plate, this recipe takes around 26 minutes. If you have pork tenderloin, olive oil, garlic clove, and a few other ingredients on hand, you can make it. To use up the kosher salt you could follow this main course with the Low Fat Crumbs Cake (Kosher-Dairy) as a dessert.

Instructions

Preheat oven to 50

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Oven

Heat a large ovenproof skillet over medium-high heat.

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Frying Pan

Add 1 1/2 tablespoons olive oil to pan; swirl to coat.

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Olive Oil

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Frying Pan

Sprinkle pork with 1/2 teaspoon salt and 1/4 teaspoon black pepper.

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Black Pepper

Pork

Salt

Add pork to pan; cook 4 minutes, turning to brown on all sides.

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Pork

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Frying Pan

Place pan in oven. Cook at 500 for 15 minutes or until a thermometer registers 14

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Kitchen Thermometer

Oven

Frying Pan

Remove pork from pan.

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Pork

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Frying Pan

Let stand 10 minutes; slice crosswise into 12 slices.

Preheat broiler to high.

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Broiler

Without cleaning pan, arrange plums, cut sides up, in pan.

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Plum

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Frying Pan

Combine remaining 1 tablespoon oil, honey, and garlic, stirring well; brush plums evenly with honey mixture.

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Garlic

Honey

Plum

Cooking Oil

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.

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Pepper

Plum

Thyme

Salt

Serve with pork.

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Pork

Garnish with thyme sprigs, if desired.

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Fresh Thyme

Wine Match: The 2009 Red Diamond Merlot (Washington, $

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Wine

is smooth and fruity, echoing the sweet plums that highlight the roasted pork. Using peaches instead?

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Pork Roast

Peach

Plum

Pour the 2010 Fish Eye Riesling (Australia, $7), an off-dry white with stone fruit aromas. --Gretchen Roberts

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Riesling

Fruit

Fish

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Ingredients

Servings:

1teaspoons

freshly ground black pepper, divided 2teaspoons

chopped fresh thyme 1

garlic clove, minced 2Tbsps

honey 1teaspoons

kosher salt, divided 3Tbsps

olive oil, divided 454grams

ripe plums, quartered and pitted (about 6)454grams

pork tenderloin

Recommended wine: Malbec, Pinot Noir, Sangiovese

Pork Tenderloin on the menu? Try pairing with Malbec, Pinot Noir, and Sangiovese. Pinot noir's light body is great for lean cuts, medium bodied sangiovese complement meaty sauces, stews, and other multi-ingredient dishes, and full-bodied tannic malbec pairs with fatty cuts and barbecue. The Vinan Alicia Las Compuertas Malbec with a 4.4 out of 5 star rating seems like a good match. It costs about 27 dollars per bottle.