Pork Tenderloin with Plums & Balsamic
inspired by one of Meredith’s favorite midweek go-tos, this tenderloin is one for the books! By taking advantage of this summer’s last plums, this dish is rich and savory with a touch of sweet acidity. A little reminder that despite the earlier sunsets, we can still enjoy the last of what summer has to offer!
Yield: All recipes serve 2 people
Chef Notes: Potatoes need a lot salt because they are dense and starchy.
Substitute apricots, dried cherries or peaches for the plums
Components
Seared Tenderloin
Plum & Rosemary Pan Sauce
Mashed Potatoes
Summer Vegetables
Mise
Season pork tenderloin with olive oil, salt and pepper. Allow to sit while you prepare the rest of your ingredients.
Knife Work: Keep each grouping of ingredients separate.
Slice 4 garlic cloves and dice 2 shallots.
Pick & mince 3 T Rosemary.
Dice the potatoes.
Cut the summer vegetables into large bite sized pieces.
Make Mashed Potatoes: Bring a large pot of water to a boil. Season with salt and add the potatoes. Cook until they are tender. Strain out the potatoes and add:
¼ C Butter
¼ C Cream
Salt & Pepper
Mash with a large fork or a potato masher. Taste and adjust seasoning to your liking.
Sear the pork tenderloin▸ Heat oil in a skillet over medium-high heat. Sear the Pork on all sides until deeply browned. Cook until an instant-read thermometer reads 145°F for medium-rare or 150–155°F for medium. Transfer Pork to a cutting board, tent loosely with foil, and let rest.
Make Plum & Rosemary Pan Sauce: In the same skillet, sauté▸ 4 garlic cloves and 1 shallot.
Add 1 T butter and 1 T flour and whisk.
Add ½ C chicken stock, 3 plums, ¼ C balsamic and 3 T fresh rosemary.
Bring to a simmer and cook until the pan sauce thickens. Season with salt and pepper.
Finish
Slice the tenderloin across the grain.
Plate with summer vegetables, mashed potatoes. Spoon the plum pan sauce over the pork and serve!