Plum and Pork Tenderloin Recipe

Plum and Pork Tenderloin

Serves 4

We’ve all heard of pork chops and applesauce, but pork and plums make an equally delicious pairing.


  • 1 pork tenderloin, silver skin removed
  • 1 tablespoon balsamic vinegar
  • 1 teaspoon extra virgin olive oil
  • 1 1/4 teaspoon kosher salt, divided use
  • 1 teaspoon pepper
  • 3/4 pound plums, pits removed, cut into 1 1/2-inch pieces
  • 1 teaspoon fresh thyme leaves
  • 1 teaspoon ground ginger
  • 1/4 teaspoon ground cinnamon
  • 2 tablespoons vegetable oil


  1. Preheat oven to 375°F.
  2. In a small bowl, whisk together balsamic vinegar, olive oil, 1 teaspoon salt and pepper. Rub mixture all over pork. Allow to marinate 20 minutes at room temperature.
  3. Place plums in large saucepan over low heat. Sprinkle with thyme leaves, ground ginger, ground cinnamon, and 1/4 teaspoon salt. Heat, stirring occasionally, until fruit is soft and juice is extracted. Keep warm while pork is cooking.
  4. Heat a large cast iron pan over medium-high heat. Add 2 tablespoons oil. Gently lay tenderloin in pan. Press down on meat to increase surface contact with pan. Sear pork and brown all over. Transfer pan to oven and bake until internal temperature registers 140°F on a probe thermometer, about 8 to 10 minutes, depending on thickness of tenderloin.
  5. Transfer pork to a cutting board and allow to rest 10 minutes. Slice. Arrange on platter. Spoon plums and their juices over the top.


Amount Per Serving (based on 4 servings)
Calories: 240 undefined
Fat: 11 g
Saturated Fat: 2 g
Trans Fat: 0 g
Cholesterol: 60 mg
Sodium: 400 mg
Carbohydrates: 11 g
Fiber: 1 g
Sugar: 9 g
Added Sugars: 0 g
Protein: 23 g
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