Pork Tenderloin with Rosemary-Plum Coulis

By dancingintheraine

February 4, 2010

Category: Uncategorized

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Made this for dinner this evening. It was pretty good! I’ll put some of my tips throughout the recipe in italics.

A coulis is a simple sauce made with a fruit puree. The plums in this pork tenderloin recipe are scented with rosemary, and used to create a very unique sauce. Pork recipes with fruit-based sauces are a classic combination, and this delicious version shows why.

Makes 6 Servings of Pork Tenderloin with Rosemary-Plum Coulis

Prep Time: 20 minutes

Cook Time: 45 minutes

Ingredients:

•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 plum extra for garnishing

Preparation:

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. Every once in a while, shake the bag to marinate everyone.

To prepare coulis, puree plums in a blender or food processor. (I found that plopping them in one chunk at a time was the quickest way to puree them.) Press mixture through a fine mesh sieve to remove all skins and solids. (If you use a hand held sieve, put a little bit in at a time and use a large spoon to press the puree on the side. This will help you achieve the greatest juices through the sieve.) 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. (You might want to add a tad more sugar if the plums aren’t sweet.) Let cool.

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. Pour plum coulis on a platter and top with sliced pork. Garnish with additional fresh rosemary and grilled plum slices, if desired.

http://americanfood.about.com/od/meatsandpoultry/r/pork_plum_sauce.htm

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