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Plum Pepper Pork

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Plum Pepper Pork

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Recipe courtesy of Mary Sue Milliken and Susan Feniger, the Too Hot Tamales. Be sure to save some of the plum sauce for the Too Hot Tamales' Curried Pork and Apple Salad.


  • 2 pork tenderloins (about 12 ounces each)
  • salt (to taste)
  • pepper (to taste)
  • 1 Tbsp. extra-virgin olive oil
  • 1/3 cup shallot (OR red onion, chopped)
  • 1/2 tsp. salt
  • 1/2 tsp. pepper
  • 2 cups plums (purple, OR plouts, chopped)
  • 2 Tbsp. brown sugar (packed)
  • 1 cup pinot noir (OR other dry red wine *)
  • 2 Tbsp. butter
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    1. Preheat oven to 425 degrees F.
    2. Heat a large sauté pan over medium-high heat. Season pork with salt and pepper to taste. Add olive oil to pan. Sauté pork in oil until browned all over, about 2 minutes on each side. Transfer pork to an ovenproof dish and roast in oven for 12 to 13 minutes, until meat thermometer inserted into the thickest part of the tenderloin reads 145 degrees Fahrenheit, followed by a 5-minute rest time.
    3. Meanwhile, return sauté pan to stovetop over medium heat and add shallot, salt and cracked black pepper. Sauté until golden brown, about 2 to 3 minutes. Add plums and sauté until they start to soften and brown. Add brown sugar and cook for 1 to 2 minutes, stirring constantly, until sugar is melted and bubbling. Add wine, scraping the bottom of the pan to loosen all the browned bits. Continue cooking, for about 12 minutes, stirring frequently, until liquid is reduced by half and mixture becomes a chunky sauce. Stir in butter and remove from heat.
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