It's been stone fruit nirvana around here lately - peaches, apricots, nectarines, pluots, and plums stacked high in gravity-defying piles. Whether eaten outside, or over a sink, the sweet juices running down your chin a sign you've chosen well. A part of me thinks it wrong not to eat every one of these fruits raw because before you can say "Happy Labor Day," they'll be gone for another year.But, cooking is all about exceptions and compromises. Just as in winter, when we convince ourselves that there's nothing wrong with using canned peaches - in summer there are times when we have to talk ourselves into sacrificing a few fresh plums for the sake of the roast. This video recipe for pork tenderloin, featuring roasted plums, is so good that any feelings of guilt will disappear like the butter we use to finish this delicious sauce.
When shopping for this recipe be sure to choose plums (or any other stone fruit) that are fairly firm, so they keep their shape after roasting. You know that selfish jerk that has to feel-up every piece of fruit before deciding on one? This time, be that jerk. I've also included some links below to other video recipes that use pork tenderloin - one of the best, and easiest, protein choices there is. Enjoy!
Ingredients for 2 servings:
1 tbsp vegetable oil
1 pork tenderloin (not loin)
1 red onion
2 shallots
fresh thyme springs
salt and fresh ground black pepper to taste
1 tbsp balsamic vinegar
1 cup water
2 firm plums
1 tsp cold butter
Check out these other pork tenderloin video recipes:
Roast Pork Tenderloin with Apple Cider Dijon Pan Sauce
Black Pepper Crusted Pork Tenderloin with Black Cherry Reduction
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