Pork tenderloin is such an easy and delicious cut of meat that pairs so well with fruit — especially plums. Even if you can’t find these oval-shaped Italian plums that are in season right now, the round ones are fine. The plums I found were quite large, so I cut them in quarters, but next time I’ll just cut them in half, since they will be likely to retain more of their shape that way.
Season the meat (I used a homemade seasoned salt, and pepper) then sear it on the range to brown the outside a bit. It will finish cooking in the oven.
When I first made this, I roasted everything together right from the start. But when the meat and plums were ready, the onions weren’t cooked enough, so I removed the roast and plums and put the onions back in for another 15 minutes. I don’t recommend doing that, since the juices that had released from the meat and plums dried up and the pan started to smoke. Instead, I would start out by cooking the onions alone in the pan for 15 minutes, then add the meat and plums and cook another 20 minutes.
Let the meat rest for at least five minutes before slicing and serving, Take a bite of the plum and the pork in the same forkful, and see if you don’t agree that they were meant for each other.
- 1 pork tenderloin
- homemade seasoned salt (or use a mixture of salt, dried thyme, parsley, rosemary and sage)
- black pepper
- olive oil
- 3 or 4 plums
- Preheat oven to 400 degrees Fahrenheit.
- Season the pork with the salt/herb mix and pepper.
- Sear it in a pan that has been coated with olive oil, turning it on all sides until it's lightly browned.
- Remove the pork from the pan and set aside.
- Add the onions to the pan, season with salt and pepper (herbed salt if you have it) , drizzle with olive oil, then cook the onions in the oven for 15 minutes.
- Remove the pan from the oven, stir the onions a bit and place to one side of the pan, then place the pork in the middle of the pan at a diagonal.
- Add the plums on the other side of the pork.
- Place the pan back in the oven and roast for 20 minutes.
- Remove from the oven and let the pork rest for at least 5 minutes before slicing.