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Pork Tenderloin With Roasted Plums & Rosemary

Pork Tenderloin With Roasted Plums & Rosemary
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WebMD Recipe from

Lush vanilla- and rosemary-scented plums marry beautifully with succulent pork tenderloin.

Prep: 30 minutes | Total Time: 1 hour
  • 1 pound
    black or red plums, pitted and cut into eighths (6-7 plums)
  • 2 sprigs
    fresh rosemary, plus more for garnish
  • 1/2 cup
  • 1/2 cup
    balsamic vinegar
  • 6 tablespoons
    sugar, divided
  • 10 
    black peppercorns, crushed
  • vanilla bean, split (see Substitution Tip)
  • 2 teaspoons
    extra-virgin olive oil
  • 1 pound
    pork tenderloin, trimmed of fat
  • 1/4 teaspoon
    freshly ground pepper
  • 1/8 teaspoon
  1. To roast plums: Preheat oven to 400°F. Place plums and 2 rosemary sprigs in an 8-inch-square baking dish. Whisk water, vinegar, 4 tablespoons sugar and peppercorns in a small bowl until the sugar dissolves. Scrape seeds from vanilla bean; add the seeds and bean to the vinegar mixture. Pour the mixture over the plums. Sprinkle with the remaining 2 tablespoons sugar.
  2. Roast the plums, uncovered, until tender and beginning to break down, 20 to 25 minutes. Discard the rosemary and the vanilla bean. Transfer the plums to a serving platter and cover with foil. Strain the roasting liquid into a small saucepan and bring to a boil. Reduce heat to medium-high; cook until reduced to 1/2 cup, 6 to 8 minutes. Pour the sauce over the plums; keep warm.
  3. To prepare pork: Meanwhile, heat oil in a large ovenproof skillet over medium-high heat. Sprinkle pork with pepper and salt. Add to the skillet and brown on all sides, 5 to 8 minutes.
  4. Transfer the pan to the oven; bake at 400° until an instant-read thermometer registers 155° and the pork has just a hint of pink in the center, 10 to 15 minutes. Transfer the pork to a cutting board and let rest for 10 minutes. (The internal temperature will increase to 160° during resting.) Cut the pork into thin slices and serve with the roasted plums.



Substitution Tip: You can use 1/4 teaspoon vanilla extract instead of the vanilla bean.

Nutritional Information

Makes: 4 servings
  • Calories289
  • Fat6 g
    • Saturated fat1 g
  • Cholesterol62 mg
  • Carbohydrates37 g
    • Dietary fiber2 g
  • Protein23 g
  • Sodium131 mg
* Nutritional Guidelines based on the USDA's MyPlate Standards.
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