Pork Tenderloin with Roasted Italian Plum Jam
Recipe type: Dinner, Entree, Meat, Main
Cuisine: American, Summer, Fall
Prep time: 
Cook time: 
Total time: 
Serves: 2-3
If you have extra plum jam, it would surely be a nice addition to a cheese plate.
  • 1½# (about 18) Italian "Prune" Plums, halved and pitted
  • ½ c. Brown Sugar
  • ½ tsp. Kosher Salt
  • ½ tsp. Fennel Seeds, crushed
  • freshly ground Black Pepper
  • 1 Cinnamon Stick
  • 1 sprig Rosemary
  • 2 Tbsp. Red Wine Vinegar
  • 1 (about 1#) Pork Tenderloin, patted dry with paper towels
  • ½ tsp. Kosher Salt
  • ¼ tsp. freshly ground Black Pepper
  • ¼ tsp. Fennel Seeds, crushed
  • 1 Tbsp. Dijon Mustard
  • 1 Tbsp. Olive Oil
  1. Preheat oven to 400°.
  2. Sprinkle half of the brown sugar, salt, fennel seeds, and pepper in the bottom of a pie pan or square baking dish. Place about half of the plum halves, cut-side down, over the brown sugar mixture. Place the rosemary sprig and cinnamon over the top, sprinkle with the remaining sugar and seasonings, and top with the remaining plums. Pour the vinegar over the plums. Bake until the plums are barely holding their shape and the juices are thick and have started to gel, about 1 hour.
  3. When the plums are about halfway through roasting, start preparing the pork. Combine the salt, pepper, and fennel seeds in a small bowl, then rub into the pork. Coat the pork with the mustard. Heat about 1 Tbsp. olive oil in an oven-proof skillet over high heat. Sear the pork tenderloin until you develop a golden crust, about 2 minutes per side, 8 minutes total. Transfer to the oven and roast until just rosy in the center, 8-10 minutes. Transfer to a cutting board, loosely tent with foil, and let rest for 10 minutes.
  4. Slice the pork tenderloin in ½ in. thick pieces, cutting at a slight diagonal against the grain. Transfer to a warm platter or divide between dinner plates. Spoon a few of the plums over the pork and put the rest in a small bowl to pass at the table. A handful of arugula or sautéed Swiss chard makes a good accompaniment.
This recipe makes enough plum jam for 2 tenderloins if you're feeding a group.
Recipe by strawberryplum at http://www.strawberryplum.com/pork-tenderloin-with-roasted-italian-plum-jam/