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Pork Tenderloin With Rosemary - Plum Coulis
Prep time: 20 minutes
Marinate time: 12 to 24 hours
Cook time: 40 to 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 California 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
Directions
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. To prepare coulis, puree plums in a blender or food processor.
Press mixture through a fine mesh sieve to remove all skins and solids.
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.
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.
Per serving:
- 460 calories
- 52g protein
- 23g carbohydrate
- 15g total fat
- 145mg cholesterol
- 570mg sodium
- 2g fiber
Makes: 6 Servings
Prep Time: 20 minutes
Cook Time: 40 to 45 minutes
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