Roasted Rosemary Pork Tenderloin with a Plum Sauce

Rosemary_Pork_Tenderloin1 (1 of 1)As in recent posts, I’m trying to get as much out of the herbs from my garden before it’s too late. Last night I chose to make something with my rosemary. I made this wonderful roasted pork tenderloin — the pork is prepared by rubbing it with a garlicy rosemary and olive oil paste. The aroma is fantastic! The pork is served over a bed of frisée that’s been slightly wilted in some of the rosemary paste, then topped with a sweet/sour plum sauce (I served it with mashed potatoes). This turned out to be delicious, so I hope you’ll try it out!

8 oz pitted prunes
1 1/3 cups water
2/3 cup Sherry vinegar
1/2 cup sugar
1/4 cup olive oil
6 cloves garlic, peeled
2 Tbsp chopped fresh rosemary
1 tsp salt
2 tsp ground black pepper
1 large pork tenderloin (about 1 1/2 lbs), trimmed
1 cup chicken stock
1 large head frisée (escarole), coarsely sliced

Add prunes, water, Sherry vinegar and sugar to a medium sauce pan. Bring to a boil over medium-high heat. Reduce heat to medium and cook until syrupy, about 20 minutes. Set aside

Preheat oven to 400 degrees F.

Place olive oil, garlic, rosemary, salt and pepper into a food processor. Process to a smooth paste. In a shallow roasting pan, coat pork well with 3 1/2 Tbsp of the rosemary paste (set remaining paste aside). Place pork in oven and roast until middle of thickest part registers 150 degrees F, about 30 minutes. Remove pork to a cutting board and loosely tent with aluminum foil.

Heat remaining rosemary paste in a large sauce pan over medium-high heat. As soon as paste begins to sizzle, stir in the chicken stock, then the frisée. Cover and cook until wilted, about 6 minutes.

Divide frisée among 6 plates. Top each with pork slices and plum sauce. Serve.

Serves 6 .

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