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    Pork Tenderloin With Roasted Plums & Rosemary

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


    • 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 water
    • 1/2 cup balsamic vinegar
    • 6 tablespoons sugar, divided
    • 10 black peppercorns, crushed
    • 1 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 salt


    Step 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.
    Step 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.
    Step 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.
    Step 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.

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