Pork Tenderloin With Rosemary-Plum Coulis
Pork tenderloin gets a summy plum treatment.
Photography courtesy California Tree Fruit Agreement.




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June 2010

Product Reviews / Main Nibbles / Meat & Poultry

Plum Recipes

Page 2: Pork Tenderloin With Rosemary-Plum Coulis


This is Page 2 of a 3-page article. Click the black links below to view the other pages. For more stone fruit recipes, check out our summer peaches article.

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


  1. 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.
  2. To prepare coulis, puree plums in a blender or food processor. Press mixture through a fine mesh sieve to remove all skins and solids.
  3. 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.
  4. 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.
  5. Pour plum coulis on a platter and top with sliced pork. Garnish with additional fresh rosemary and grilled plum slices, if desired.



Go To Page 3: Sour Plum Crumble

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Recipes courtesy California Tree Fruit Agreement. All other materials