Makes 6 Servings Prep Time: 20 minutes Cook Time: 40 to 45 minutes
Prep time: 20 minutes
Marinate time: 12 to 24 hours
Cook time: 40 to 45 minutes
Ingredients
1/4 cup balsamic vinegar
2 tablespoons extra-virgin olive oil
2 tablespoons chopped fresh rosemary
3/4 teaspoon salt
1/2 teaspoon 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
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. 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. Grill pork over medium heat until it reaches an internal temperature of 145°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.
Per serving: 460 calories, 52g protein, 23g carbohydrate, 15g total fat, 145mg cholesterol, 570mg sodium, 2g fiber.
