Pork Tenderloin with Rosemary-Plum Coulis
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
•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
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.