Hello, this is Chef John from foodwishes.com. Today, I am going to make Pork and Plums. Delicious fresh plums roasted with pork tenderloin, some caramelized onions and other good things. Let us get started.
I have my heavy duty, stainless steel sauté pan on medium high heat with a little bit of vegetable oil. I have my pork tenderloin. I have used that many, many recipes as you well know. I salt and pepper that generously, I have tied up the small in there to make it kind of even and I am going to put some links on the post so you can check out those other recipes where I show how to do that. It is really easy.
So we are going to brown that on all four sides where I am going to take that other pan, let it rest on the plate while I do with the rest of this. I am going to throw one sliced red onion. I want to give that a pinch of salt and sauté that until it just starts to soften a little bit. I am going throw in two sliced shallots and I am going to cook that for about 10 minutes on medium until it kind of caramelizes and gets nice and floppy.
And the other star of this show besides the pork tenderloin are these delicious plums. So we are going to cut this in half right along that crevice there. That reminds me, I got to call the plumber. So take your knife and just run it right around the outside. The knife will hit the pit, there is the stone inside. You just give it a twist and pull out the pit or the stone or the seed, whatever it is, that is probably all three, and there you go! All right, you want to make sure you got nice firm plums. I want to cut those in quarters.
Back to our onions and shallots, those are ready. I am going to throw in some fresh thyme sprigs, three or four of those. I am going to put the pork back in, right in our quartered plums. Now we want them skin side down. They will just roast nicer that way and keep their shape, and also the skin will help color the pantry and then the sauce. We are going to throw that in the oven 20 minutes of 400. 20 minutes is going to give you a nice medium. Sometimes it roasts at 375, sometimes 400, I want a little a higher heat on this one to kind of caramelize the edges of the plum and the onions and so forth.
So once that comes out, we are going to out the pork and let it rest on the plate for good 10 to 12 minutes so it stays nice and juicy. I am going to pull out my plums and you can see how the skin has kind of colored, the pantry is there, that beautiful kind of red-purplish or scarlet. I am going to add a cup of water. I am going to put in a tablespoon of balsamic vinegar, and that is good to glaze the pan. We are going to put that on medium, you can go ahead and pull out any of those woody stems from the thyme. And when that reduces down to kind of about half, it is going to thicken up a little. We are going to turn off the heat and we are going to stir in about a teaspoon of cold butter, which is how we finish all these classically constructed pan sauces. You see me do that many, many times. You are going to taste your sauce, it is probably going to need some salt and pepper. You will be the judge of course. And that is a beautifully colored, sweet yet still a little bit tangy plums sauce for this delicious pork.
To plate it up, we are going to just arrange it, a few nice slices of the tenderloin still a little bit pink but it is cooked, do not be scared. Do not overcook your pork tenderloin. It is extremely lean. Okay, I am talking like turkey breast lean. So, you do now want to overcook it. We are going to put on the plate some of those caramelized shallots and onions. That is so beautiful, so delicious, you could see that little bit of gloss. The butter gives the sauce—just that little bit of butter adds that extra richness.
I hope you will give that a try, super delicious; it is really easy as you saw and pretty quick. So go to the site, I got the ingredients there, if you are not already there. And as always, enjoy!
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