- Roasted plums
- 1 pound black or red plums, pitted and cut into eighths
- 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 Note)
- Pork
- 2 teaspoons extra-virgin olive oil
- 1 pound pork tenderloin, trimmed of fat
- 1/4 teaspoon freshly ground pepper
- 1/8 teaspoon salt
- To roast plums: Preheat oven to 400 degrees 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.
- 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.
- 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.
- Transfer the pan to the oven; bake at 400 degrees F until an instant-read thermometer registers 155 degrees F 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 degrees F during resting.) Cut the pork into thin slices and serve with the roasted plums.