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Description

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.

Ingredients

  • 2 pork tenderloin (about 12 ounces each)
  • salt (to taste)
  • pepper (to taste)
  • 1 tablespoon extra-virgin olive oil
  • 1/3 cup shallots (OR red onion, chopped)
  • 1/2 teaspoon salt
  • 1/2 teaspoon pepper
  • 2 cups plums (purple, OR plouts, chopped)
  • 2 tablespoons brown sugar (packed)
  • 1 cup pinot noir (OR other dry red wine *)
  • 2 tablespoons butter

Directions

  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.
  4. Remove roasted pork from oven and transfer to a cutting board. Allow to rest for 5 minutes under a foil tent. Cut pork into 1/2-inch thick diagonal slices and arrange on serving plates. Add any remaining pork juices to the sauce. Spoon sauce over the pork and serve immediately. Save 1/4 cup leftover sauce for Curried Pork and Apple Salad recipe.
  5. Makes 4 servings
  6. * If you prefer, substitute 1 cup chicken broth in place of the red wine. After reducing, finish the sauce by adding the juice of 1/2 lemon before stirring in the butter.
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