This post may contain affiliate links. Read our disclosure here.
This past week I happened upon a very large amount of leftover plums. Long story short: I had to feed snack to 80 kids and accidentally bought way too many (on the plus side, the cases of plums at the US Foods Chef Store were $19.98, which is a crazy good price for 180 plums).
So, with all these plums, I decided I needed to incorporate them into all of my meals. I had a Smithfield® pork tenderloin ready to go for my usual recipe, but then I realized that plums may actually be delicious on this tender cut of meat. People eat apples and pork together all the time, right? Why not plums?
Let me tell you: it turned out really well. The glaze was the right amount of sweet and the meat was super moist and delicious. Serve it sliced alongside some mashed potatoes and a veggie and you’ve got a meal fit for Sunday Supper.
Here’s a tip: don’t overcook the tenderloin. Use a thermometer and take it out of the oven when the thickest part of the meat reaches 145º. It will be a little pink, but not because it’s not cooked properly. The color is just the nature of the meat.
Ingredients
- 6 plums, pitted and diced
- 1/2 c. chicken broth
- 1 tsp minced onion
- 2 tbsp balsamic vinegar
- 1/4 c. brown sugar
- (2) 1 1/2 lb pork tenderloins (there are usually 2 in a package)
- salt
- freshly ground black pepper
- 1 tbsp dry mustard
- 2 tbsp olive oil
Directions
- Combine plums, chicken broth, minced onion, balsamic vinegar, and brown sugar in a small saucepan. Bring to a boil and reduce to a simmer. Allow it to simmer for 20 minutes or until the sauce is thickened and reduced by almost half. The plums should break down on their own, but feel free to mash them a little with the back of a spoon.
- Preheat oven to 425 degrees.
- Prep the pork tenderloins. Rub the meat down evenly with salt, pepper, and dry mustard.
- Heat a large skillet over medium high heat and add the olive oil. Add the pork to the pan and brown on all sides (about 7 minutes total).
- Transfer the browned pork to a baking pan lined with foil and brush evenly with the plum sauce (about 1/2 a cup).
- Bake for 15 minutes and remove pork from the oven. Turn the tenderloins over and brush with additional plum sauce. Cook for 10 more minutes or until a thermometer inserted into the thickest part of the meat registers 145 degrees.
- Transfer the meat to a platter, cover loosely with aluminum foil, and let rest for 10 minutes.
- Slice into medallions and serve with extra plum sauce.
With beef prices so high right now, our family is sticking to chicken and pork for our meats. Even better, right now you can grab a Smithfield® coupon for 75¢ off any marinated pork product. This was a perfect quick, easy and inexpensive meal where I could use the ingredients that I already had on hand.
The Giveaway:
5 Southern Savers readers are going to win a $50 Walmart Gift Card. Yep, that’s $250 in giveaways!!
To Enter:
Leave a comment below telling me which Smithfield® Pork recipe your family will enjoy the most and why.
This posting was sponsored by Smithfield® and I was compensated to write it. Regardless, what I have written is my own opinion, and experience and I hope you find it of use.
