Pork Tenderloin with Plum Coulis

2 plates with a potato pancake, sliced pork tenderloin with red plum sauce, and asparagus. A glass of wine and table setting for one.

This tender pork tenderloin is marinated in balsamic vinegar and rosemary and served with a colorful, fruity, and savory fresh plum coulis (sauce) reduction. 

The vibrancy & flavor "pop" in this recipe.  Coulis are generally thick vegetable or fruit purees/sauces.

They freeze well so make extra for an easy solution to a busy weeknight dinner. Small snack bags make for perfect portions for 2-3 people. 

The coulis will taste great over chicken, pork or even tempeh.

Don't want to peel the plum?  Don't do it then!  The coulis may have a different taste and texture but it will still be great!

Potato latke (pancake) with a dollop of sour cream on a plate with asparagus and pork slices with plum sauce.
Pork Tenderloin with Potato Latke

Serving Suggestion

Serve this Pork Tenderloin and Plum Coulis dish with a complementary recipe like:

Things In My Kitchen

  • Food Processor - For blending up the plum coulis.
  • Blender - Blenders usually blend a little finer than food processors.
  • Splatter Guard - For protecting my face, hands, and stovetop from poppin' grease.

See all the kitchen items I love & use regularly.

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Pork Tenderloin with Plum Coulis

2 plates with a potato pancake, sliced pork tenderloin with red plum sauce, and asparagus. A glass of wine and table setting for one.

EatSimpleFood.com

This tender pork tenderloin is marinated in balsamic vinegar and rosemary and served with a colorful, fruity, and savory fresh plum coulis (sauce) reduction.

  • Author: beckie
  • Prep Time: 25 minutes
  • Cook Time: 20 minutes
  • Total Time: 45 minutes
  • Yield: 6
  • Category: Main Dish
  • Method: Stovetop / Oven
  • Cuisine: International
  • Diet: Gluten Free

Ingredients

  • 2  lb pork tenderloin
  • ~ 1 1/2 Tbsp vegetable oil
  • 2 Tbsp balsamic vinegar
  • 1/2 tsp garlic powder
  • 2 tsp fresh rosemary, chopped
  • 1/2 tsp salt
  • 1/4 tsp black pepper

Ingredient List Plum Coulis:

  • 3 medium plums, pitted & peeled
  • 1/4 tsp salt
  • 2 Tbsp white wine
  • 2 tsp agave or honey - (optional if plums are not sweet enough)
  • 1 tsp fresh rosemary, chopped

Instructions

  • Preheat oven to 375F.
  • For Pork: Mix balsamic vinegar, garlic powder, rosemary, salt, and pepper together in a small bowl.  Marinate pork 20 minutes at room temperature.
  • Bring a heavy bottomed & oven proof pan to medium high heat.  Add enough vegetable oil  to lightly coat the bottom of the pan.  Turn your oven vent on – there may be a fair amount of smoke.  Grab a splatter guard as well, if you’ve got one.  When the oil is hot, add the tenderloin and pan fry ~ 2 minutes on each side (there are usually 3 sides for a tenderloin). You may need to sear the tenderloins in batches if the pan is not big enough.  It's important to sear and not steam the meat.
  • Immediately transfer to an oven and cook an additional 12-15 minutes or until internal temperature reaches 135F.  Tent and let sit 5-10 minutes before serving
  • For Coulis: Add all ingredients to a food processor or blender.  Blend it up.  Bring a small pan to medium high heat and add coulis.  Bring to a boil, reduce heat, and simmer uncovered ~ 7 minutes.
  • Serve with  Potato Latkas, and a vegetable.  Happy Eating!  Beckie

Notes

  • Don't want to peel the plum?  Don't do it then!  The coulis may have a different taste and texture but it will still be great!

Keywords: Pork Tenderloin, Pork, Plums, Fruit, Coulis, Plum Coulis, Gluten Free, Sauces, Dairy Free, Low Carb, Paleo, Whole 30

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