Pork Tenderloin With Rosemary-Plum Coulis Recipe

Pork Tenderloin With Rosemary-Plum Coulis Recipe

  • 1/4 cup balsamic vinegar
  • 2 tablespoons extra-virgin olive oil
  • 2 tablespoons chopped fresh rosemary
  • 3/4 teaspoon salt
  • 1/2 teaspoon ground black 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
  1. 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.
  2. 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.
  3. Grill pork over medium heat until it reaches an internal temperature of 145 degrees 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.
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