*Roast Pork Tenderloin with Thyme Scented Plums
Thyme Bunch, ea.
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$2.29
Garlic Bulb, ea.
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$0.99
  • 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, ripe plums or pluots, quartered and pitted (about 3)
  • 2 tablespoons honey
  • 1 garlic clove, minced
  • 2 teaspoons chopped fresh thyme
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.  Serves 4
Wine Match: Merlot

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