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Roast Pork Tenderloin with Thyme-Scented Plums


  • 2 1/2 Tbsp olive oil, divided
  • 1 lb pork tenderloin
  • 3/4 tsp kosher salt, divided
  • 1/2 tsp freshly ground black pepper, divided
  • 1 pound small, ripe plums, quartered and pitted (about 6)
  • 2 Tbsp honey
  • 1 garlic clove, minced
  • 2 tsp chopped fresh thyme/rosemary


1. Broiling the plums for a few minutes intensifies their tangy-sweet flavor. While plums work best for this recipe, organic pluots, peaches and nectarines can be used in their place.

2. Preheat oven to 500°F. Heat a large ovenproof skillet over medium-high heat. Add 1 1/2 tablespoons olive oil to pan; swirl to coat. Sprinkle pork with 1/2 teaspoon salt and 1/4 teaspoon black pepper. Add pork to pan; cook 4 minutes, turning to brown on all sides. Place pan in oven. Cook at 500° for 15 minutes or until a thermometer registers 145°. Remove pork from pan. Let stand 10 minutes; slice crosswise into 12 slices.

3. Preheat broiler to high. Without cleaning pan, arrange plums, cut sides up, in pan. Combine remaining 1 tablespoon oil, honey, and garlic, stirring well; brush plums evenly with honey mixture. Sprinkle with remaining 1/4 teaspoon salt and remaining 1/4 teaspoon pepper. Broil plums 6 minutes or until lightly charred; sprinkle with chopped thyme. Serve with pork. Garnish with thyme sprigs, if desired.

Adapted from Cooking Light

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