*Roast Pork Tenderloin with Thyme Scented Plums
- 2 1/2
tablespoons olive oil, divided
- 1 (1-pound)
- 3/4 teaspoon
kosher salt, divided
- 1/2 teaspoon
freshly ground black pepper, divided
- 1 pound, ripe
plums or pluots, quartered and pitted (about 3)
- 2 tablespoons
- 1 garlic
- 2 teaspoons
chopped fresh thyme
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
broiler to high.
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.