Pork tenderloin gets a summy plum treatment. Photography courtesy California Tree Fruit Agreement.
Page 2: Pork Tenderloin With Rosemary-Plum Coulis
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On The Menu
Pork Tenderloin With Rosemary-Plum Coulis
Turn your meat into a summer treat with a sweet and savory plum sauce. Recipe yields 6 servings.
- 1/4 cup balsamic vinegar
- 2 tablespoons extra-virgin olive oil
- 2 tablespoons chopped fresh rosemary
- 3/4 teaspoon salt
- 1/2 teaspoon pepper
- 3 cloves garlic, minced
- 2 pounds boneless pork tenderloin
- 1-1/2 pounds plums, pitted and cubed
- 6 tablespoons white wine
- 1-1/2 tablespoons sugar
- 1 tablespoon chopped fresh rosemary
- Salt and freshly ground pepper to taste
- Place balsamic vinegar, oil, rosemary, salt, pepper, garlic and pork in a large resealable plastic bag. Seal and refrigerate for 12 to 24 hours to marinate.
- To prepare coulis, puree plums in a blender or food processor. Press mixture through a fine mesh sieve to remove all skins and solids.
- Place plum puree in a small saucepan with wine and sugar; simmer over low heat for 10 minutes or until slightly thickened, then stir in rosemary. Let cool.
- Grill pork over medium heat until it reaches an internal temperature of 145°F. Let rest for 5 minutes then cut into 1/4-inch thick diagonal slices.
- Pour plum coulis on a platter and top with sliced pork. Garnish with additional fresh rosemary and grilled plum slices, if desired.
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Recipes courtesy California Tree Fruit Agreement. All other materials © copyright 2005-
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