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Pork Tenderloin With Rosemary-Plum Coulis

SUBMITTED BY: EatCaliforniaFruit.com

"For an easy and elegant dinner at home, try this flavorful recipe for rosemary and balsamic grilled pork tenderloin with a fresh rosemary and plum coulis."
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PREP TIME  20 Min
COOK TIME  40 Min
READY IN  13 Hrs

SERVINGS

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Servings
 

INGREDIENTS (Nutrition)

  • 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

DIRECTIONS

  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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Nutritional Information
Pork Tenderloin With Rosemary-Plum Coulis

Servings Per Recipe: 6

Amount Per Serving

Calories: 291

  • Total Fat: 10.7g
  • Cholesterol: 71mg
  • Sodium: 409mg
  • Total Carbs: 20.4g
  •     Dietary Fiber: 1.9g
  • Protein: 26g

VIEW DETAILED NUTRITION

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